Microbial awareness and risk perceptions are key to thermometer ownership and use. (September 2020)

• Record Type: Journal Article
• Authors: Her, Eun Sol; Almanza, Barbara A.; Ma, Jing; Ge, Li; Liu, Yiran; Lando, Amy; Wu, Fanfan; Verrill, Linda
• Is Part Of: Food control. Volume 115(2020)
• Publication Date: 2020-09
• Subjects: Food safety -- Thermometer -- Food safety survey -- Doneness -- Pathogen awareness -- Food safety practice; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2020.107268
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: While government agencies recommend using a food thermometer to ensure the doneness of food, most consumers still rely on unsafe methods including visual cues or cooking time. To enhance the understanding of consumer characteristics affecting thermometer ownership and use, this study examined whether consumers' demographics, microbial awareness, and food safety perceptions and self-reported behaviors are associated with thermometer ownership and usage frequency for roasts, chicken parts, baked egg dishes, and hamburgers. Using the data collected from the 2016 FDA Food Safety Survey, 4169 responses from the U.S. population were analyzed using probit and ordered probit sample-selection models. Findings showed that 67% consumers owned a thermometer, but rarely used it when cooking hamburgers (66% never) or egg dishes (58% never). The findings also showed that consumers with more awareness of foodborne pathogens and better overall food safety practices were more likely to own a thermometer and use it frequently for cooking all types of food. Certain demographic factors, risk perceptions about raw and undercooked food, and risky food consumption were also associated with thermometer ownership and usage frequency. Suggestions to increase consumers' thermometer ownership and use based on demographic categories and their awareness and motivation are discussed. Highlights: 67% consumers owned a thermometer, but rarely used it when cooking hamburgers or egg dishes. Consumers with more awareness of foodborne pathogens were more likely to own and use a thermometer. Consumers with better overall food safety practices were more likely to own and use a thermometer. Demographic factors and risky food consumption were linked with thermometer ownership and usage. Awareness and access to food safety information are key to increase thermometer ownership and use.