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Microbial awareness and risk perceptions are key to thermometer ownership and use
Food Control ( IF 6 ) Pub Date : 2020-09-01 , DOI: 10.1016/j.foodcont.2020.107268
Eun Sol Her , Barbara A. Almanza , Jing Ma , Li Ge , Yiran Liu , Amy Lando , Fanfan Wu , Linda Verrill

Abstract While government agencies recommend using a food thermometer to ensure the doneness of food, most consumers still rely on unsafe methods including visual cues or cooking time. To enhance the understanding of consumer characteristics affecting thermometer ownership and use, this study examined whether consumers' demographics, microbial awareness, and food safety perceptions and self-reported behaviors are associated with thermometer ownership and usage frequency for roasts, chicken parts, baked egg dishes, and hamburgers. Using the data collected from the 2016 FDA Food Safety Survey, 4169 responses from the U.S. population were analyzed using probit and ordered probit sample-selection models. Findings showed that 67% consumers owned a thermometer, but rarely used it when cooking hamburgers (66% never) or egg dishes (58% never). The findings also showed that consumers with more awareness of foodborne pathogens and better overall food safety practices were more likely to own a thermometer and use it frequently for cooking all types of food. Certain demographic factors, risk perceptions about raw and undercooked food, and risky food consumption were also associated with thermometer ownership and usage frequency. Suggestions to increase consumers’ thermometer ownership and use based on demographic categories and their awareness and motivation are discussed.

中文翻译:

微生物意识和风险认知是温度计拥有和使用的关键

摘要 虽然政府机构建议使用食物温度计来确保食物的熟度,但大多数消费者仍然依赖不安全的方法,包括视觉提示或烹饪时间。为了加深对影响温度计拥有和使用的消费者特征的理解,本研究调查了消费者的人口统计、微生物意识、食品安全认知和自我报告的行为是否与温度计的拥有和烤肉、鸡肉部分、烤鸡蛋菜肴的使用频率有关,和汉堡包。使用从 2016 年 FDA 食品安全调查收集的数据,使用概率和有序概率样本选择模型分析了来自美国人口的 4169 份回复。调查结果显示,67% 的消费者拥有温度计,但在烹饪汉堡包(66% 从不)或鸡蛋菜肴(58% 从不)时很少使用它。调查结果还表明,对食源性病原体有更多认识和更好的整体食品安全实践的消费者更有可能拥有温度计并经常使用它来烹饪所有类型的食物。某些人口统计因素、对生食和未煮熟食物的风险认知以及有风险的食物消费也与温度计的拥有和使用频率有关。讨论了根据人口统计类别及其意识和动机增加消费者对温度计的拥有和使用的建议。有风险的食物消费也与温度计的拥有和使用频率有关。讨论了根据人口统计类别及其意识和动机增加消费者对温度计的拥有和使用的建议。有风险的食物消费也与温度计的拥有和使用频率有关。讨论了根据人口统计类别及其意识和动机增加消费者对温度计的拥有和使用的建议。
更新日期:2020-09-01
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