Project PI: V. Hillers PI Contact: 509-335-2970 E-mail: This e-mail address is being protected from spam bots, you need JavaScript enabled to view it

Source: Agency: USDA - Cooperative State Research Education and Extension

Summary: FINDINGS NOT YET AVAILABLE - The objectives of this research are to: 1. Determine the availability, accuracy and reliability of thermometers that are suitable for measuring temperatures of thin meat and are currently available to Washington and Idaho consumers. 2. Test the adequacy of USDA recommendations to cook ground beef to 160 degrees F internal temperature, specifically related to recovery of injured cells that may remain infectious. 3. Identify potentially unrecognized barriers that inhabit consumer use of food thermometer, as well as motivators to encourage thermometer use. 4. Develop a valid, reliable measure of consumer' attitudes and beliefs about thermometer use, utilizing the Transtheoretical Model. 5. Develop and pilot-test educational interventions by measuring consumer' progression along the Stage of Change continuum. 6. Determine how individuals at different Stages of Change respond to the educational intervention regarding thermometer use. 7. Develop, implement and evaluate educational programs that will reach a variety of extension/outreach audiences and secondary school/university students. The goal of the educational programs will be to teach people to avid risks of foodborne illness from undercooked meats by motivation them to use thermometers to test endpoint temperature when cooking meats.

Academic Affiliation: Washington State University

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