Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: a review

Feng, Yaohua; Bruhn, Christine M.

doi:10.4315/0362-028x.jfp-18-245

Cited by 49Food Safety and HygieneSalmonella and Campylobacter epidemiologyNutrition, Health and Food Behavior

Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: a review

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Feng, Yaohua, Bruhn, Christine M.·2019·Journal of Food Protection

DOI 10.4315/0362-028x.jfp-18-245

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Abstract

Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens prior to consumption. The use of thermometers is a recognized best practice among consumer and food worker guidelines; however, compliance with this recommendation is quite low. Eighty-five studies from the past 21 years were reviewed and an analyzed for the knowledge, attitudes, and behaviors associated with thermometer use and the motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Barriers to thermometer were categorized into two major groups: "the belief that a thermometer is not necessary" and "the difficulty of selecting and using a thermometer." Each group has its unique aspects. Four barriers were recognized in the "not necessary" group: (i) preference for alternative techniques, (ii) mainstream media and food professionals seldom serve as role models and often negate the need for food thermometers, (iii) limited awareness of potential health issues associated with current practices, and (iv) limited knowledge and awareness related to thermometer usage for specific food groups. Six barriers were recognized in the "difficult to select and use" group: (i) difficulties in selecting the type of food thermometers, (ii) availability of food thermometers, (iii) lack of skills related to the usage of food thermometers, (iv) limited knowledge related to endpoint temperatures, (v) inability to calibrate food thermometers, and (vi) lack of knowledge about food thermometer cleaning and sanitation. These findings will facilitate the development and adoption of effective strategies to increase thermometer use and increase food safety education efficacy with a positive impact on public health.

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Most people, in the absence of a thermometer, rely solely on visual cues such as the color of the meat's center, which is a poor indicator of safe cooking temperatures.
“Most people, in the absence of a thermometer, rely solely on visual cues, such as the color of the meat’s center, which is a poor indicator of safe cooking temperatures [40].”
From Assessing food safety practices and foodborne illness risk factors in Brazilian households. (2025) · cites this paper as [40]
The review’s Abstract says meat color is frequently used to judge doneness but is not a reliable indicator of internal temperature. Its ‘Preference for alternative techniques’ passage (p. 87) calls color the most frequently reported alternative to a thermometer, while also listing touch, taste, and cooking time. It does not establish that most people rely solely on visual cues. (LLM, conf=0.86)
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Authors: Feng, Y., & Bruhn, C. M.
Affiliations: Purdue University West Lafayette (US)
University of California, Davis (US)
Corresponding author: Feng, Yaohua
ORCID: Feng, Yaohua
Bruhn, Christine M.
Venue: Journal of Food Protection
Publisher: Elsevier BV
Published: 2019-01
Volume: 82
Issue: 1
Pages: 128-150
ISSN: 0362-028X (ISSN-L)
DOI: 10.4315/0362-028x.jfp-18-245
OpenAlex: W2907190709
Cited by: 49
References: 115
Citations by year: 2026: 3 · 2025: 3 · 2024: 3 · 2023: 6 · 2022: 5 · 2021: 10 · 2020: 16 · 2019: 3
FWCI: 0.77
Type: journal article
Language: en
Open access: bronze
doi.org
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
www.elsevier.com/legal/tdmrep-license (tdm)
www.elsevier.com/open-access/userlicense/1.0/ (vor, 1430 d)
Locations: Journal of Food Protection (publishedVersion)
PubMed (publishedVersion)
Funders: U.S. Department of Agriculture (2012‐68003‐30155, 1016049)
National Institute of Food and Agriculture (2012‐68003‐30155, 101604 9)
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: cooking temperature, refrigerator temperature, food safety practices, food handlers, foodborne pathogens, food safety education, thermometer calibration, endpoint temperature
MeSH terms: Consumer Product Safety, Cooking, Food Handling, Food Microbiology, Humans, Refrigeration, Thermometers

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Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: a review

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