Meat thermometer usage amongst European and north American consumers: a scoping review

Elshahat, Sarah; Woodside, Jayne V.; McKinley, Michelle C.

doi:10.1016/j.foodcont.2019.06.018

Cited by 24Food Safety and HygieneSalmonella and Campylobacter epidemiologyNutrition, Health and Food Behavior

Meat thermometer usage amongst European and north American consumers: a scoping review

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Elshahat, Sarah, Woodside, Jayne V., McKinley, Michelle C.·2019·Food Control

DOI 10.1016/j.foodcont.2019.06.018

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Improper cooking of meat increases the risk of foodborne illnesses.
“Improper cooking of meat increases the risk of foodborne illnesses [22].”
From Knowledge and self-reported food safety practices among meat consumers in Ilorin, Nigeria. (2022) · cites this paper as [22]

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Microbial awareness and risk perceptions are key to thermometer ownership and use
Her, E., Almanza, B. A., Ma, J., Ge, L., Liu, Y., Lando, A. M., Wu, F., & Verrill, L. A. (2020) · Food Control · doi:10.1016/j.foodcont.2020.107268 · Cited by 15 · see citing works

Authors: Elshahat, S., Woodside, J. V., & McKinley, M. C.
Affiliations: Queen's University Belfast (GB)
Corresponding author: Elshahat, Sarah
ORCID: Elshahat, Sarah
Woodside, Jayne V.
McKinley, Michelle C.
Venue: Food Control
Publisher: Elsevier BV
Published: 2019-12
Volume: 106
Pages: 106692
ISSN: 0956-7135 (ISSN-L)
DOI: 10.1016/j.foodcont.2019.06.018
OpenAlex: W2952120133
Cited by: 24
References: 58
Citations by year: 2026: 2 · 2025: 3 · 2023: 2 · 2022: 4 · 2021: 6 · 2020: 6 · 2019: 1
FWCI: 3.28
Type: journal article
Language: en
Open access: green
pure.qub.ac.uk
Licence: cc-by-nc-nd
www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
Locations: Food Control (publishedVersion)
Research Portal (Queen's University Belfast) (submittedVersion, cc-by-nc-nd)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Keywords: meat cooking, foodborne illness prevention, consumer behavior, barriers and facilitators, behavioral interventions, food safety policy, cooking habits, knowledge-behavior gap, socioeconomic disparities

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