National Integrated Food Safety Initiative Post Award Management Meeting
ABSTRACTS
Consumer Risk Perception and Food Thermometer Use Among Food Assistance
Recipients.
Kofi Adu-Nyako
North Carolina A&T State University
Despite the extolled benefits of using thermometers during food preparation and food handling,
there seems to be a rather low usage of thermometers among food preparers and handlers.
Public health food safety interventions, including educational campaigns, will be more effective if
we knew the factors that influence the use of thermometers in food preparation.
We used survey data to analyze attitudinal, risk perception, and sociodemographic factors
associated with consumer use of food thermometers. A bivariate probit model of thermometer use
for three different food sizes, large roast, chicken, and thermometer ownership was estimated. We
used model thermometer as function of risk perception, attitudes, illness experience, and individual
social and demographic variables. Results indicating differences in the attitudes towards food safety
risk and use of thermometers in food preparation may imply the need to tailor and target educational
messages to the specific demographic groups more likely to be at risk. Food assistance in the WIC
and Food Stamps programs tended to influence positively the likelihood of an individual using food
thermometers, which seems to imply some beneficial aspects, perhaps food safety education
provided to participants impacting the decision to use food thermometer.
PowerPoint Presentation
National Center for Home Food Processing and Preservation
Elizabeth L. Andress
University of Georgia
Home food preservation remains a popular cultural activity but one with important public health
implications. It is critical to provide those involved in the practice with the most reliable
information available concerning food safety and food quality. The National Center (NCHFP) was
a multi-institutional effort with the University of Georgia and