Motivators and Barriers to Cooking and Refrigerator Thermometer Use among Consumers and Food Workers: A Review

Abstract

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.

Insight into food handlers’ perceived barriers and motivators to perform food temperature control practices in Malaysian public schools

“…The absence of thermometer-use during cooking highlight possible food safety concerns because cooking is a crucial factor in preventing foodborne diseases (Kennedy et al, 2011). Previous studies have highlighted the importance of thermometer-use, especially when cooking raw meat or poultry in order to achieve the recommended temperature (Green and Selman, 2005;Lelieveld et al, 2016;Feng and Bruhn, 2019). In a study by Phang and Bruhn (2011), it was reported that at least 30% of the respondents tend to undercook meat.…”

“…Many food handlers were unaware that food should be cooked properly according to recommended temperature (Green and Selman, 2005;Abdul-Mutalib et al, 2012;Arendt et al, 2015;Tóth et al, 2017). Only 40% of food handlers can identify the recommended internal temperature for cooking of poultry and ground beef (Jianu and Chiş, 2012;Feng and Bruhn, 2019).…”

“…In addition, Malaysia which comprises of the multi -ethnic population may also vary in their cooking style and practices. Feng and Bruhn (2019) found that it is more challenging to persuade food handlers who cook ethnic cuisine about the benefit of thermometer-use. This is because of the variation of the cooking style used and the practice not being part of their tradition.…”

“…The use of food thermometers is one of the recommended best practice for food safety. However, in a review study on eightyfive studies from the past 21 years, Feng and Bruhn (2019) concluded that compliance with thermometer use is still low. People commonly use the color of meat as an indicator of cooking adequacy (Lin, 2018).…”

“…In another study by Bergsma et al (2007), it was reported that the color of poultry during cooking does not reflect on the survival of Campylobacter jejuni. Thus, measurement of the internal temperature of food is the most reliable method to determine food doneness (Feng and Bruhn, 2019).…”