A new study released by the U.S. Department of Agriculture (USDA) during Food Safety Education Month sheds light on consumer kitchen behavior and the importance of food safety education. The study, conducted by the Food Safety and Inspection Service (FSIS) over a five-year period, reveals concerning trends in handwashing and the use of food thermometers among participants.
The USDA has released the findings of a five-year study on consumer kitchen behavior, conducted by the FSIS, to coincide with Food Safety Education Month. The study aimed to emphasize the significance of safe food handling procedures and provide insights into consumer behaviors in the kitchen.
"These studies are important for USDA to understand consumer behaviors in the kitchen and it is timely to be releasing the latest findings during Food Safety Education Month," said Dr. Emilio Esteban, the agency's undersecretary for food safety. "The findings enable us to reshape food safety communications and assist customers in cooking food safely."
The study monitored participants' use of thermometers for ground pork sausage, handwashing, and cleaning and sanitizing of food preparation surfaces, among other food safety practices.
One concerning finding from the study is that complete handwashing remains a problem. While 87% of participants self-reported washing their hands in the test kitchen before beginning to cook, only 44% of individuals were observed doing this prior to meal preparation. Furthermore, when handwashing should have been practiced, such as after handling unwashed cantaloupe and uncooked sausage or touching contaminated surfaces or equipment, it was not done 83% of the time. Additionally, 96% of handwashing attempts throughout the study lacked some essential stages.
Another concerning trend highlighted by the study is the inadequate use of food thermometers. While 50% of participants checked the doneness of sausage patties using a food thermometer, only 50% of those individuals used a thermometer to examine each patty. It is crucial to inspect each piece of food while it cooks to ensure that it has achieved a safe internal temperature, as different foods may require different cooking temperatures based on their size and thickness.
The findings of this study serve as a reminder of the importance of proper food safety practices in the kitchen. As consumers, it is essential to prioritize handwashing and the use of food thermometers to prevent foodborne illnesses. By following recommended food safety guidelines, individuals can protect themselves and their families from potential health risks associated with improper food handling.
During Food Safety Education Month, the USDA is working to raise awareness about these findings and provide resources to help consumers improve their food safety practices. Through education and outreach, the agency aims to empower individuals to make informed decisions in the kitchen and reduce the risk of foodborne illnesses.
