Improving Consumer Food Safety Habits: Removing Barriers to Thermometer Use

NON-TECHNICAL SUMMARY: Most consumers are unaware that visual cues, such as color and texture, are inadequate to judge whether ground beef is safely cooked. The intent of this project is to motivate and educate Idaho consumers to use a food thermometer when cooking thin meat products, such as ground beef patties.

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APPROACH: 1. S. McCurdy will develop an educational flyer to stress the advantages of home food thermometer use. Materials available from USDA's Thermy(TM) campaign will be a resource, as will team members from the NRI/Food Safety Initiative grant applications. The piece will be reviewed by several UI FCS extension educators and field-tested with consumers in the Moscow-Pullman area. Three hundred copies will be produced. 2. S. McCurdy will work with Dr. J.D. Wulhorst at the Social Science Research Unit to design and conduct a thermometer use/awareness survey. The SSRU will conduct the phone survey in Idaho using their computer assisted telephone survey facilities. A random sample of the state of Idaho will be used, with pre-screening for the behavior of cooking meat. Ninety-six completed surveys (10% confidence interval) will be targeted. 3. The SSRU will mail the educational flyer and digital thermometer to 'non-thermometer using' consumers from the phone survey who agree to receive a mailing. This will be done within one month of the phone survey. 4. S. McCurdy will work with Dr. J.D. Wulfhorst to design a follow-up phone survey to determine the effect of the educational intervention in motivating thermometer use. The survey will be conducted one month and three months after the educational intervention. The SSRU will conduct the follow-up survey using their computer assisted telephone survey facilities. 5. S. McCurdy and the SSRU will compile and analyze the survey data. S. McCurdy will prepare a report describing the value of the educational intervention in motivating thermometer use among Idaho consumers. S. McCurdy will relay the findings to FCS educators and work with them to find ways to use the educational materials to promote food thermometer use in county food safety programming.

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PROGRESS: 2001/07 TO 2006/06<BR>
For this project and the aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change, we conducted a Use a Thermometer campaign to educate consumers about the importance of using food thermometers with ground beef patties. For the campaign, a full-color, 2-sided rack card (4 x 8.5-inch card) was developed. The card explained that use of a food thermometer prevented overcooking and was the only way to determine that the patty had been cooked to a safe temperature. Pictures and concise wording explained how to use both dial and digital instant-read food thermometers. Recipes for seasoned burgers included information to cook to 160 degrees F. The campaign had three thrusts. 1) We partnered with Albertsons grocery stores in late May and June 2005 to place the thermometer education rack cards in 35 Idaho stores. Display racks containing 100 cards were set out at each store, along with food thermometers for sale, at the meat counters. All Albertsons stores received a communication from the Albertsons Director of Food Safety about how to display the materials. 2) A University of Idaho press release about the Use a Thermometer campaign partnership was picked up by several Idaho newspapers. 3) The rack cards and display rack were also sent to 23 FCS Extension Educators in Idaho for use in Extension food safety programs and exhibits. The rack card was also translated into Spanish, printed and distributed to Idaho FCS Extension Educators for use with their Hispanic clients. To measure impact, phone surveys of thermometer use by Idahoans were conducted in May/June, 2003 and again in May 2006. Persons who cook meat from randomly selected households in Idaho (list purchased from Survey Sampling, Inc.) were asked about thermometer use with small meat items (ground beef patties, chicken breasts, pork chops). When asked about reasons to use a thermometer when cooking small meat items, 40 to 50 percent of respondents in 2003 agreed that checking for doneness, protecting against foodborne illness, providing confidence in cooking, and preventing overcooking were why a thermometer should be used. In 2006, respondents identified checking for doneness (48%) and protecting against foodborne illness (35%) as reasons for using a thermometer with small meat items, but infrequently mentioned the other reasons identified in the 2003 survey of providing confidence in cooking (8%), and preventing overcooking (3%).
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IMPACT: 2001/07 TO 2006/06<BR>
Specific impact of the thermometer use rack cards distributed through Albertsons stores was not assessed and the number of cards distributed was not tracked. However, an assessment of a more extensive informational package of thermometer use materials developed and tested in 2002 (brochure, video, recipe cards) showed these materials increased the percentage of persons who use a thermometer with thin/small meat items from 4% to 16%. Anecdotal information collected from the Albertsons Director of Food Safety and from FCS Educators using the rack cards indicated the information was positively received. The phone survey of Idaho households showed that the percentage of respondents who Most of the Time or Always use a thermometer when cooking small meat items (ground beef patties, chicken breasts, pork chops) increased from 4% in 2003 to 15% in 2006. This increase is encouraging, but more effort will be required to educate and motivate a larger percentage of consumers who cook meat to use a thermometer. This increase in thermometer use is due to a variety of educational efforts, including the FSIS' Thermy and Is It Done Yet? campaigns, lessons in high school family and consumer classes, and the extension outreach described in this project. Providing consumers with a variety of sources of information about the importance of using food thermometers when cooking ground beef patties increases the likelihood of increasing the frequency of this behavior.

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PROGRESS: 2005/01/01 TO 2005/12/31<BR>
For this project and the aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change, we conducted a Use a Thermometer campaign to educate consumers about the importance of using food thermometers with ground beef patties. For the campaign, a full-color, 2-sided rack card (4 x 8.5-inch card) was developed. The card explained that use of a food thermometer prevented overcooking and was the only way to determine that the patty had been cooked to a safe temperature. Pictures and concise wording explained how to use both dial and digital instant-read food thermometers. Recipes for seasoned burgers included information to cook to 160 degrees F. The campaign had three thrusts. 1) We partnered with Albertsons grocery stores in late May and June 2005 to place the thermometer education rack cards in 35 Idaho stores. Display racks containing 100 cards were set out at each store, along with food thermometers for sale, at the meat counters. All Albertsons stores received a communication from the Albertsons Director of Food Safety about how to display the materials. 2) A University of Idaho press release about the Use a Thermometer campaign partnership was picked up by several Idaho newspapers. 3) The rack cards and display rack were also sent to 23 FCS Extension Educators in Idaho for use in Extension food safety programs and exhibits. The rack card was also translated into Spanish, printed and distributed to Idaho FCS Extension Educators for use with their Hispanic clients.
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IMPACT: 2005/01/01 TO 2005/12/31<BR>
Specific impact of the thermometer use rack cards use was not assessed and the number of cards distributed is/was not tracked. However, an assessment of a more extensive informational package of thermometer use materials developed and tested in 2002 (brochure, video, recipe cards) showed these materials increased the percentage of persons who use a thermometer with thin/small meat items from 4% to 16%. Anecdotal information collected from the Albertsons Director of Food Safety and from FCS Educators using the rack cards indicated the information was positively received. Providing consumers with a variety of sources of information about the importance of using food thermometers when cooking ground beef patties increases the likelihood of increasing the frequency of this behavior.
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PROGRESS: 2004/01/01 TO 2004/12/31<BR>
For this project and the aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change, we completed the acquisition of data on the accuracy and response time of dial and digital food thermometers available to consumers. This information, plus data from the survey on availability of consumer food thermometers conducted during 2001 and 2002, was published in Food Protection Trends. Three thousand copies of the full-color brochure, Now You re Cooking - Using a Food Thermometer (this brochure explains the importance of using a food thermometer when cooking small meat items and how to select and use a food thermometer) were ordered for use by Idaho Extension Educators. The results of this project, including assessment of food thermometers available to consumers, development of food thermometer education materials (brochure, recipe cards and video), and development and use of an instrument to evaluate behavior change in consumers receiving the materials, were presented at the National Extension Association of Family and Consumer Sciences Annual Conference, October 6, 2004, Nashville, TN.
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IMPACT: 2004/01/01 TO 2004/12/31<BR>
The materials (brochure, recipe cards and video) produced in this project and the aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change, will inform consumers about why and how instant-read thermometers should be used in the cooking of smaller cuts of meat, and particularly for ground beef patties. Extension Educators and Family and Consumer Sciences teachers in Idaho will use the materials to educate consumers and students.
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PROGRESS: 2003/01/01 TO 2003/12/31<BR>
An informational, full-color brochure, Now You re Cooking--Using a Food Thermometer, and five full-color recipe cards featuring food thermometer use with thin or small meat items (ground beef patties, sausage patties, turkey burgers, chicken breast, and pork chops) were produced in cooperation with an aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change. A Food Thermometer Survey consisting of thirteen questions about practices and knowledge when cooking meat and about thermometer use was developed. Pre- and post-test versions were prepared. A random sample of 300 Idaho was purchased from Survey Sampling Incorporated. One hundred persons of the sample agreed to participate in the pre-test survey and to receive an informational package of materials about food thermometer use. The package contained a brochure, set of five recipe cards and an instant-read digital food thermometer. The post-test survey was administered by phone 1 month to 6 weeks after the package of materials was received. Prior to receiving the informational package, 76% of respondents reported they did not use a food thermometer when preparing small or thin meat items. After receiving the package, 71% reported using a thermometer. Questions related to frequency of use and attitudes about thermometer use are still being analyzed.
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IMPACT: 2003/01/01 TO 2003/12/31<BR>
This project and the aligned CSREES National Integrated Food Safety Initiative project, Reducing Risk with Food Thermometers: Strategies for Behavior Change will inform consumers about why and how instant-read thermometers should be used in the cooking of smaller cuts of meat, and particularly for ground beef patties. Extension Educators and Family and Consumer Sciences teachers in Idaho will use the materials to educate consumers and students.
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PROGRESS: 2002/01/01 TO 2002/12/31<BR>
Two brochures, "Why Use a Thermometer in Ground Meat" and "Using a Food Thermometer in Thin Meat", were developed and tested with four consumer focus groups (April 17 and 23, June 4 and 12, 2002). The suggestions made by the focus group participants were valuable in re-designing the brochures. Based on feedback obtained, the information in the brochures has been combined into a single brochure on using an instant-read food thermometer when cooking small meat items. The brochure will be printed in 2003. During 2003, the brochure and a digital thermometer will be mailed to randomly selected Idaho residents who agree to participate in the survey. Consumers receiving the mailing will be surveyed 1 and 3 months after receiving the education intervention to ascertain its effect on thermometer use and intention.
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IMPACT: 2002/01/01 TO 2002/12/31<BR>
Consumers in Idaho will increase their use of instant-read thermometers when cooking meats, resulting in a decrease in foodborne illnesses associated with undercooked meats.
<BR> <BR> PROGRESS: 2001/07/01 TO 2001/12/31<BR>
A consumer education brochure that explains the advantages of using food thermometers when cooking thin meats is under development. The brochure will be completed and printed during the next 6 months. Concurrently with the development of the brochure, a telephone survey instrument will be developed to gather data from Idaho consumers about home thermometer use.
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IMPACT: 2001/07/01 TO 2001/12/31<BR>
We expect this project will result in an increase in the number of Idahoans using food thermometers to assess the doneness of meats, and a resulting decrease in foodborne illnesses associated with undercooked meats.