An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties

Simple item page
dc.contributor.authorMinh Duongen
dc.contributor.authorShumaker, Ellen Thomasen
dc.contributor.authorCates, Sheryl C.en
dc.contributor.authorShelley, Lisaen
dc.contributor.authorGoodson, Lydiaen
dc.contributor.authorBernstein, Christopheren
dc.contributor.authorLavallee, Aaronen
dc.contributor.authorKirchner, Margareten
dc.contributor.authorGoulter, Rebeccaen
dc.contributor.authorJaykus, Lee-Annen
dc.contributor.authorChapman, Benjamin J.en
dc.contributor.departmentFood Science and Technologyen
dc.date.accessioned2021-03-16T12:13:39Zen
dc.date.available2021-03-16T12:13:39Zen
dc.date.issued2020-07en
dc.description.abstractThe purpose of this study was to test the effectiveness of an intervention for consumer thermometer use by using a randomized experimental design and direct observation of meal preparation. The study was conducted in test kitchen facilities in two locations in North Carolina (one urban and one rural). Cameras recorded participants' actions at various locations throughout the kitchen and recorded the meal preparation from beginning to end. Before preparing the meal, a randomized treatment group watched a 3-min U.S. Department of Agriculture (USDA) food safety video "The Importance of Cooking to a Safe Internal Temperature and How to Use a Food Thermometer." Participants in the control and treatment groups were observed while cooking turkey burgers and preparing a salad to determine whether a thermometer was used to check the doneness of the turkey patties. Following meal preparation, all participants responded to a postobservation interview about food handling behaviors. Treatment group participants were also asked about the intervention. A total of 383 people participated in the study (201 in the control group and 182 in the treatment group). Participants who viewed the video were twice as likely to use a thermometer to check the doneness of the turkey patties compared with the participants who were not exposed to the video (75 versus 34%) and twice as likely to place the thermometer in the correct location (52 versus 23%). Sixty-seven percent of participants who watched the video reported that it influenced their behavior in the kitchen. This study demonstrates the importance of timing and framing of a behavioral intervention for thermometer use and highlights considerations for the development of additional messages (e.g., proper insertion).en
dc.description.adminPublic domain – authored by a U.S. government employeeen
dc.description.notesThis work was funded by the U.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) contract GS-00F-354CA, order AG3A94-D-16-0130. All views expressed here are those of the authors and not necessarily of the FSIS.en
dc.description.sponsorshipU.S. Department of Agriculture, Food Safety and Inspection Service (FSIS) [GS-00F-354CA, AG3A94-D-16-0130]en
dc.format.mimetypeapplication/pdfen
dc.identifier.doihttps://doi.org/10.4315/JFP-19-594en
dc.identifier.eissn1944-9097en
dc.identifier.issn0362-028Xen
dc.identifier.issue7en
dc.identifier.pmid32083679en
dc.identifier.urihttp://hdl.handle.net/10919/102724en
dc.identifier.volume83en
dc.language.isoenen
dc.rightsPublic Domainen
dc.rights.urihttp://creativecommons.org/publicdomain/mark/1.0/en
dc.subjectConsumersen
dc.subjectMeal preparationen
dc.subjectObservationen
dc.subjectTest kitchenen
dc.subjectThermometer useen
dc.titleAn Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Pattiesen
dc.title.serialJournal of Food Protectionen
dc.typeArticle - Refereeden
dc.type.dcmitypeTexten
dc.type.dcmitypeStillImageen

Files

Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
1569714.pdf
Size:
136.68 KB
Format:
Adobe Portable Document Format
Description:
Download

Collections

Scholarly Works, Food Science and Technology