Advancing Accurate Consumer Use of Instant-Read Food Thermometers Through Grocery Stores and Women Infants and Children (WIC) Programs
Less than 15 percent of U.S. consumers use food thermometers to determine doneness in ground beef patties. This percentage has not increased in the past 5 years. Foodborne pathogens can be present throughout ground meat products, making internal endpoint temperature critical to product safety. This leaves one of the most critical control points for the reduction of foodborne illness associated with raw ground meat in the hands of the consumer. It is known that inadequate cooking contributes to the number of foodborne illnesses experienced by US consumers. The purpose of this project is to increase the accurate use of food thermometers by consumers to control endpoint temperatures in meat, poultry, fish and egg products, thus reducing foodborne illness from these foods.