By: Dr. Christine Bruhn, University of California, Davis Date: 12/16/11

Note: Dr. Christine Bruhn is the Director of the Center for Consumer Research and Consumer Food Marketing Specialist in the Department of Food Science and Technology at the University of California, Davis. She has authored over one hundred forty professional papers on consumer attitudes toward food.

This meal can pack the right nutrients, but the way it is prepared can put you at greater risk of foodborne illness. A video observation study reported in 2011 found people failed to follow the basic food safety guidelines of clean, separate, chill, and cook.

Key Findings:

Handwashing: Even though people knew they were being video-taped, less than half of the 200 volunteers washed their hands before beginning meal preparation, 32% did not wash their hands after handling raw beef, and only 41% of hand washing events included soap. While it is advised that people  wash their hands for 20 seconds, only 7% of the hand washing events in the study lasted this long, with the 2 second wash being most common!

Produce washing: People did better washing produce, with 85% or more washing lettuce, tomatoes, and celery. About half or more followed the recommended procedure of washing under running water with hand rubbing.

Chilling: The majority of people were found to have refrigerators at or below the recommended 40⁰F; however 14% of the refrigerators were over 45⁰F, including 3% measured at 50⁰F or warmer.

Cooking: Volunteers knew we were going to take the temperature of their burgers when they considered the meat done. The majority successfully cooked their meat to 155⁰F (Food Code recommendation) or 160⁰ (consumer recommendation), including 25% of the households that cooked burgers to 180⁰F or higher--these families must like eating hockey pucks! On the other extreme, 25% of the households preferred their burgers pink or red inside. People were not interested in using a food thermometer, even after we gave them one. They considered it unnecessary and noted that the cooks on TV never use one.

Reducing Risk & Increasing Enjoyment: What People Need to Know

·         Using soap, washing thoroughly and drying hands is an important part of personal sanitation;

·         Wash the faucet handle as well as hands because you re-contaminate your hands when you touch a dirty handle;

·         Color isn’t a reliable indicator that a safe temperature has been reached, and

·         Using a food thermometer can help produce a safe burger that is still moist and tasty.

Everyone, especially those who like their burger less thoroughly cooked, need to be reminded that irradiation increases burger safety. While almost 60% had not heard of irradiation, when told it destroyed bacteria half said they would purchase it and 20% were interested in hearing more.

Additional Resources:

·         Now you’re cooking… Using a Food Thermometer!

·         Safe Handling of Fruits and Vegetables

·         Frequently Asked Questions about Food Irradiation

·         Be Food Safe with Win