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Food Safety Works Colorado State University Extension
SafeFood Rapid Response Network

SAFEFOOD NEWS - Winter 2000 - Vol 4 / No. 2

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Barriers That Limit Consumers' Use of Thermometers

USDA's Food Safety and Inspection Service (FSIS) recommends consumers use food thermometers to ensure safety and to determine the "doneness" of most foods. Despite concerted effort to encourage the use of food thermometers, many consumers still do not use them. Identifying factors which limit consumers' use of food thermometers is an important step in the development of educational campaigns aimed at increasing the use of thermometers.

In 1997 USDA hired Macro International Inc. of Calverton, MD, to conduct six focus groups, three each in Baltimore, MD, and Richmond, VA. In each city, the three population groups targeted were:

Almost all focus group members agreed that thermometers were used most frequently for large items (turkeys, roasts) or for items the preparer had minimal experience with cooking. Most agreed that thermometers were used to check doneness, not to ensure safety. Why did participants not use thermometers? Many reasons were shared, including inconvenience, laziness, and hassle.

Recommendations offered by Macro for increasing the use of thermometers include:

  1. Behavior Change is Possible. Although both the young adult and senior citizen groups stated they would be unlikely to change any behaviors, it is possible they are more likely to change than they explicitly stated. Parents of young children stated they would consider changing their behaviors, especially if they thought the changes would ensure the safety of their children.
  2. Target Parents of Young Children. This group was the most receptive to changing behaviors. This group may also have the most impact on the next generation's use of thermometers, as parental modeling can make a powerful impact on children's behaviors.
  3. Highlight Ordinary Meals, Not Special Events. Since participants indicated that thermometers were most often used for the holiday meals, reinforcement of the behavior may not be necessary during these events. Instead, emphasize the use of thermometers for daily preparation.
  4. Emphasize Taste, Not Just Safety. Many participants stated they would be more likely to use a thermometer if they thought it would enhance the flavor and quality of the meal they prepared.

Source: Final Report: Focus Groups on Barriers that Limit Consumers' Use of Thermometers when Cooking Meat and Poultry Products. Prepared by Patrick Koeppl, Macro International Inc., January 1998.

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Updated Monday, August 29, 2011