Temperature control prevents the rapid growth of foodborne pathogens during food storage and assures adequate heating to destroy pathogens prior to consumption. The use of thermometers is a recognized best practice among consumer and food worker guidelines; however, compliance with this recommendation is quite low.

Eighty-five studies from the past 21 years were reviewed and an analyzed for the knowledge, attitudes, and behaviors associated with thermometer use and the motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers. Barriers to thermometer were categorized into two major groups: ‘‘the belief that a thermometer is not necessary’’ and ‘‘the difficulty of selecting and using a thermometer.’’ Each group has its unique aspects. Four barriers were recognized in the ‘‘not necessary’’ group: (i) preference for alternative techniques, (ii) mainstream media and food professionals seldom serve as role models and often negate the need for food thermometers, (iii) limited awareness of potential health issues associated with current practices, and (iv) limited knowledge and awareness related to thermometer usage for specific food groups.

Six barriers were recognized in the ‘‘difficult to select and use’’ group: (i) difficulties in selecting the type of food thermometers, (ii) availability of food thermometers, (iii) lack of skills related to the usage of food thermometers, (iv) limited knowledge related to endpoint temperatures, (v) inability to calibrate food thermometers, and (vi) lack of knowledge about food thermometer cleaning and sanitation. These findings will facilitate the development and adoption of effective strategies to increase thermometer use and increase food safety education efficacy with a positive impact on public health.

Motivators and barriers to cooking and refrigerator thermometer use among consumers and food workers: A review.

Journal of Food Protection vol. 82 noi. 1 pg. 128-150

Yaohua Feng and Christine Bruhn

doi:10.4315/0362-028X.JFP-18-245

http://www.jfoodprotection.org/doi/pdf/10.4315/0362-028X.JFP-18-245