An intervention to promote use of food thermometers when cooking small cuts of meat was conducted using the Transtheoretical Model. Objectives were to (i) increase use of food thermometers by home food preparers, (ii) improve consumers' attitudes regarding use of a food thermometer, and (iii) examine relationships between stages of change and decisional balance, self-efficacy, and processes of change. A randomly selected group of residents of Washington and Idaho (n = 2,500) were invited to participate in the research; 295 persons completed all phases of the multistep intervention. Following the intervention program, there was a significant increase in food thermometer use when cooking small cuts of meat (P < 0.01); those persons classified in action and maintenance stages increased from 9 to 34%. Ownership of thermometers also significantly increased (P < 0.05). The three constructs related to the Transtheoretical Model that were used in the study (decisional balance, self-efficacy, and processes of change) were very useful for examining differences among people at different stages of change because the responses for each set of questions differed positively and significantly (P < 0.01) as stages of change classifications advanced from precontemplation (no interest in thermometer use) to action and maintenance (individuals who use food thermometers). Additional educational campaigns designed to increase use of food thermometers are needed. Because most consumers are currently in the precontemplation stage, food thermometer campaigns will be most effective when they are focused on raising awareness of the food safety risks and the benefits of using food thermometers when cooking small cuts of meat.

PurposeThe purpose of this research is to increase consumers' use of food thermometers to test the endpoint temperature of small cuts of meats.Design/methodology/approachThe project integrates research, classroom and non‐formal education.FindingsInstant‐read food thermometers were available in >73 percent of USA supermarkets and most were accurate within 1.1°C. Lethality findings include that ground beef patties should either be cooked in a two‐sided grill or turned frequently during cooking. Focus group participants said the primary motivator to food thermometer use was avoidance of foodborne illness. Educational materials positively affected thermometer use among consumers.Practical implicationsBehavior change will be facilitated by widespread availability of thermometers, inclusion of endpoint temperatures in recipes, and seeing others use food thermometers.Originality/valueThis project develops and delivers information to encourage use of food thermometers to assess endpoint temperature when cooking small meat items.

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Tilapia culture is an important source of income and nutrition to many rural families. Since 2000, the production of tilapia increased and reached domestic and global markets. Major farmed species is Nile tilapia (Oreochromis niloticus), in earthen ponds and cage cultures. Intensification contributed to global tilapia disease outbreaks, with bacterial infections causing mortalities and morbidities, threatening sustainable production. At tilapia farms, high nutrient concentrations, water temperature and fish densities enhance bacterial growth including virulent bacterial clones and potential zoonotic bacteria. Global warming favours this. This review respectively provides a comprehensive overview of the most common and emerging bacterial pathogens, diseases, clinical presentations and diagnostics of tilapia, including bacteria and diseases with zoonotic potential. First, common bacterial disease outbreaks, including streptococcosis, motile Aeromonas septicaemia, francisellosis, columnaris disease and vibriosis are described. Then, information on emerging bacterial infections of concern for tilapia, like edwardsiellosis through Edwardsiella ictaluri and E. tarda, as well as Aeromonas schubertii is provided. Reports of infectious bacterial tilapia disease outbreaks from other bacteria, including Lactococcus garvieae, Aerococcus viridans, Pseudomonas spp., Mycobacterium marinum and Chlamydia spp., and others are reviewed. Furthermore, bacteria with zoonotic potential, like Streptococcus agalactiae ST283, S. iniae, Aeromonas sp., E. tarda, Vibrio vulnificus pathovar (pv) piscis and M. marinum are included in the review, to provide the most current overview of the disease risks affecting production and post‐harvest stages. Additionally, the status and risks of antimicrobial resistance in bacteria from tilapia and other cultured fish through imprudent use of antibiotics, and its future at a global level are provided.