Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Takeuchi, Masami T.; Edlefsen, Miriam; McCurdy, Sandra M.; Hillers, Virginia N.

doi:10.1016/j.jada.2005.10.036

Cited by 9 publications

(7 citation statements)

References 10 publications

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“…The processes of change questions included both experiential questions (focused on attitudes and experiences) and behavioral questions. The questionnaire was pilot‐tested to assure its validity (Takeuchi et al , 2006).…”

Section: Methodsmentioning

confidence: 99%

Food safety education initiative to increase consumer use of food thermometers in the United States

McCurdy

Takeuchi

Edwards

et al. 2006

British Food Journal

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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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Section: Methodsmentioning

confidence: 99%

Food safety education initiative to increase consumer use of food thermometers in the United States

McCurdy

Takeuchi

Edwards

et al. 2006

British Food Journal

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“…The transtheoretical model (TTM) suggests that any behavior change process progresses through five stages of change (SOC) namely; precontemplation, contemplation, preparation, action, and maintenance, which can be described as not ready, getting ready, ready, current action, and monitoring, respectively (McCurdy et al, 2006). Based on TTM, Takeuchi, Edlefsen, McCurdy, and Hillers (2006) and McCurdy et al (2006) designed questionnaires, with the aim assessing consumers' readiness to adopt meat thermometers usage.…”

Section: 111the Knowledge-compliance and Ownership-usage Gapsmentioning

confidence: 99%

“Meat thermometer usage amongst European and North American consumers: A scoping review”

2019

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Improper cooking of meat contributes to many foodborne illnesses worldwide. The use of meat thermometers during cooking is recommended by food safety authorities in North America, but not yet in Europe. This scoping review investigated meat thermometer usage trends, consumers' barriers and facilitators, and usage-enhancing interventions, with the aim of informing potential policy changes as necessary towards enhancing meat thermometers usage. The study revealed that Europe is far behind North America in meat thermometer research and consumer use. The study results highlighted the increased compliance among mid-aged and higher socioeconomic consumer groups. A considerable percentage of people do not use a meat thermometer, despite owning one and knowing its importance. Barriers to meat thermometer usage among consumers included: cooking habits, non-practicality, and the influence of society and media, whereas responsibility to dependents and enhancing meat quality were strong facilitators. Intervention studies showed that knowledge gain does not necessarily translate to behavior change, unless consumers' barriers and facilitators are addressed; hence behavioral theory-based interventions were most effective. The review concludes with recommendations for food safety authorities, starting with filling the research gap to understand consumers' attitudes and behaviors, followed by implementation and scaling-up of evidence-based interventions, associated with cost-effectiveness studies.

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“…This study confirmed the importance of using social and behavior change models to develop and evaluate food‐related educational materials. Other than planned behavior change theory, health belief model (Rosensto, ) and transtheoretical model (Takeuchi, Edlefsen, McCurdy, & Hillers, ) were used to develop food safety education programs to address behavior change (Edwards, Edlefsen, Hillers, & McCurdy, ; Takeuchi, Edlefsen, McCurdy, & Hillers, ).…”

Section: Discussionmentioning

confidence: 99%

“…By overcooking, food products lose many favorable sensory properties, like juiciness and tenderness. Different cooking methods, the size of the food, and the type of food results in different cooking time and temperature (McCurdy et al., ; Takeuchi et al., ).…”

Section: Discussionmentioning

confidence: 99%

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

Feng

Bruhn

Elder

et al. 2019

J of Food Science Edu

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High school students are a critical audience for food safety. Students may enter the foodservice industry or become primary meal preparers for their families. The positive deviance food safety curriculum was developed based on the messages from the Fight BAC! Campaign. The curriculum is designed for high school students to overcome barriers to safe food handling practices. This study evaluated the effectiveness of the positive deviance approach to change food safety knowledge and behaviors among high school students. Students (n = 218) from two high schools participated in this study. The positive deviance method uses group discussions lead by the teacher who reinforces and praises behaviors, which reflect recommended food handling practices. Measurements included pre-and postsurveys, preobservations and postobservation cooking classes, take-home tasks, and in-class activities. Results indicated that the curriculum significantly increased students' food safety knowledge. Specifically, the percentage of students believing that color was a good indicator of meat doneness dropped from 52% to 17% after exposure to the curriculum. When observed, the students' compliance with recommended behaviors increased. Prior to instruction, most ground beef burgers students cooked did not reach 160°F, while after the intervention, almost all of the burgers reached 160°F or higher. The curriculum will benefit from a revision that emphasizes areas such as how to use, calibrate, and to clean food thermometers.

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Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Cited by 9 publications

References 10 publications

Food safety education initiative to increase consumer use of food thermometers in the United States

Food safety education initiative to increase consumer use of food thermometers in the United States

“Meat thermometer usage amongst European and North American consumers: A scoping review”

Assessment of Knowledge and Behavior Change of a High School Positive Deviance Food Safety Curriculum

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