Food safety education initiative to increase consumer use of food thermometers in the United States

McCurdy, Sandra M.; Takeuchi, Masami T.; Edwards, Zena M.; Edlefsen, Miriam; Kang, Dong‐Hyun; Elaine Mayes, V.; Hillers, Virginia N.

doi:10.1108/00070700610688403

Cited by 34Food Safety and HygieneNutrition, Health and Food BehaviorSalmonella and Campylobacter epidemiology

Food safety education initiative to increase consumer use of food thermometers in the United States

McCurdy, Sandra M., Takeuchi, Masami T., Edwards, Zena M., Edlefsen, Miriam, Kang, Dong‐Hyun, Elaine Mayes, V., Hillers, Virginia N.·2006·British Food Journal

DOI 10.1108/00070700610688403

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Abstract

Purpose The purpose of this research is to increase consumers' use of food thermometers to test the endpoint temperature of small cuts of meats. Design/methodology/approach The project integrates research, classroom and non‐formal education. Findings Instant‐read food thermometers were available in >73 percent of USA supermarkets and most were accurate within 1.1°C. Lethality findings include that ground beef patties should either be cooked in a two‐sided grill or turned frequently during cooking. Focus group participants said the primary motivator to food thermometer use was avoidance of foodborne illness. Educational materials positively affected thermometer use among consumers. Practical implications Behavior change will be facilitated by widespread availability of thermometers, inclusion of endpoint temperatures in recipes, and seeing others use food thermometers. Originality/value This project develops and delivers information to encourage use of food thermometers to assess endpoint temperature when cooking small meat items.

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Many food workers believe that taking food safety precautions is unnecessary because they have been cooking for years without experiencing any negative effects.
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Food Thermometer Educational Materials: “Now You're Cooking…Using a Food Thermometer!”
Takeuchi, M. T., Hillers, V. N., Edwards, Z. M., Edlefsen, M., & McCURDY, S. M. (2005) · Journal of Nutrition Education and Behavior · doi:10.1016/s1499-4046(06)60283-2 · Cited by 13 · see citing works
Self-citation
Meat thermometer usage amongst European and north American consumers: a scoping review
Elshahat, S., Woodside, J. V., & McKinley, M. C. (2019) · Food Control · doi:10.1016/j.foodcont.2019.06.018 · Cited by 24 · see citing works
Evaluation of a Teaching Kit for Family and Consumer Science Classrooms: Motivating Students To Use a Food Thermometer with Small Cuts Of Meat
Edwards, Z. M., Edlefsen, M., Hillers, V. N., & McCURDY, S. M. (2005) · Journal of Food Science Education · doi:10.1111/j.1541-4329.2005.tb00059.x · Cited by 11 · see citing works
Self-citation
Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: a review
Feng, Y., & Bruhn, C. M. (2019) · Journal of Food Protection · doi:10.4315/0362-028x.jfp-18-245 · Cited by 49 · see citing works
Educational intervention enhances consumers’ readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model
Takeuchi, M. T., Edlefsen, M., Mccurdy, S. M., & Hillers, V. N. (2005) · Journal of Food Protection · doi:10.4315/0362-028x-68.9.1874 · Cited by 29 · see citing works
Self-citation

Authors: McCurdy, S. M., Takeuchi, M. T., Edwards, Z. M., Edlefsen, M., Kang, D., Elaine Mayes, V., & Hillers, V. N.
Affiliations: University of Idaho (US)
Food and Agriculture Organization of the United Nations (IT)
Washington State University (US)
ORCID: Takeuchi, Masami T.
Kang, Dong‐Hyun
Venue: British Food Journal
Publisher: Emerald
Published: 2006-09-01
Volume: 108
Issue: 9
Pages: 775-794
ISSN: 0007-070X (ISSN-L)
DOI: 10.1108/00070700610688403
OpenAlex: W2019547065
Cited by: 34
References: 29
Citations by year: 2024: 1 · 2023: 1 · 2022: 2 · 2021: 3 · 2020: 2 · 2019: 4 · 2018: 3 · 2017: 2 · 2016: 2 · 2015: 1 · 2014: 1 · 2013: 2 · 2012: 3
FWCI: 2.15
Type: journal article
Language: en
Open access: closed
Licence: www.emerald.com/insight/site-policies (tdm)
Locations: British Food Journal (publishedVersion)
Topics: Life Sciences › Agricultural and Biological Sciences › Food Science › Food Safety and Hygiene
Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
Life Sciences › Agricultural and Biological Sciences › Food Science › Salmonella and Campylobacter epidemiology
Keywords: food safety education, consumer behavior change, meat cooking, endpoint temperature, ground beef, foodborne illness prevention, thermometer accuracy

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Food safety education initiative to increase consumer use of food thermometers in the United States

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