INTRODUCTION: Salmonella spp. and Campylobacter spp. are among the most common causes of foodborne disease in the United States annually. Most cases of salmonellosis and campylobacteriosis are associated with eating raw or undercooked poultry or eggs or cross-contamination. Several studies conclude 12-80% of foodborne illness is due to poor food handling practices in the home.
PURPOSE: To determine food thermometer use among U.S. consumers to check the doneness of poultry and to quantify barriers to thermometer use.
METHODS: A total of 1,504 U.S. adults completed a nationally representative Web-based survey. All respondents had primary or shared responsibility for household grocery shopping and had prepared raw poultry and eggs in the past 30 days. A subset (n = 465) had prepared raw, ground poultry in the past 3 months.
RESULTS: Sixty-two percent of consumers own a food thermometer. Of owners, the majority use a food thermometer to check the doneness of whole turkeys (73.2%) and whole chickens (56.7%). However, few consumers use one to measure the internal temperature of smaller cuts of poultry; 12-26%, depending on the cut or type of poultry. Several respondents reported, “I never thought to use one” when cooking smaller cuts of poultry (28.7%) or dishes made with ground poultry, such as meatloaf or patties (37.6%). Instead, respondents reported relying on other methods for determining doneness, like the internal color of meat (21-68%) or cooking time (46-57%). Almost half of all respondents reported they had little or no confidence they could “correctly use a food thermometer to determine if poultry is cooked to a safe temperature.”
SIGNIFICANCE: Evidence-based consumer education materials that can help reduce foodborne disease caused by Salmonella and Campylobacter are critically needed. Findings from this study will inform the development of a multifaceted, consumer intervention that includes interactive Web site, game, and mobile app and Extension educational curriculum.
