Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat
Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; however, little is known about their food handling pra...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/7/1141 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850213008883580928 |
|---|---|
| author | Taylor Terry Edgar Chambers Sandria Godwin Edgar Chambers |
| author_facet | Taylor Terry Edgar Chambers Sandria Godwin Edgar Chambers |
| author_sort | Taylor Terry |
| collection | DOAJ |
| description | Every year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; however, little is known about their food handling practices when doing so. Therefore, it is important to investigate the food safety practices of consumers when using an outdoor grill to prepare meat and poultry. A nationwide web survey of consumers who grill outdoors (<i>n</i> = 1024) was conducted to approximate the percentage of consumers following recommended food handling practices while grilling. Results showed that there was low adherence to not washing meat/poultry, using separate or clean utensils after flipping or turning the meat or poultry on the grill, or using a thermometer to determine doneness. Sixty-three percent of respondents washed meat or poultry before grilling. Only 22% reported washing utensils after turning or moving the poultry or meat on the grill, which can cause potential cross- or re-contamination. Consumers used many techniques to determine the doneness of meat/poultry, but only 25.6% used a thermometer. The results differed by some demographic characteristics. Women and respondents who grilled poultry versus meat were more likely to follow safe food handling practices. This survey indicates that food safety educators should focus strongly on cross- or re-contamination and thermometer use when designing food safety content for the grilling population. |
| format | Article |
| id | doaj-art-f5e5d8de22f44ad3a6ce0c0033fb46f2 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-f5e5d8de22f44ad3a6ce0c0033fb46f22025-08-20T02:09:13ZengMDPI AGFoods2304-81582025-03-01147114110.3390/foods14071141Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and MeatTaylor Terry0Edgar Chambers1Sandria Godwin2Edgar Chambers3Center for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USACenter for Sensory Analysis and Consumer Behavior, Kansas State University, Manhattan, KS 66506, USADepartment of Family and Consumer Sciences, Tennessee State University, Nashville, TN 37209, USAIndependent Researcher, 3125 Beavercreek Dr., Cape Girardeau, MO 63701, USAEvery year, 48 million people in the United States are affected by foodborne illnesses. Twenty-five percent of reported foodborne illnesses are due to unsafe food behaviors in the home. Consumers are grilling more frequently throughout the year; however, little is known about their food handling practices when doing so. Therefore, it is important to investigate the food safety practices of consumers when using an outdoor grill to prepare meat and poultry. A nationwide web survey of consumers who grill outdoors (<i>n</i> = 1024) was conducted to approximate the percentage of consumers following recommended food handling practices while grilling. Results showed that there was low adherence to not washing meat/poultry, using separate or clean utensils after flipping or turning the meat or poultry on the grill, or using a thermometer to determine doneness. Sixty-three percent of respondents washed meat or poultry before grilling. Only 22% reported washing utensils after turning or moving the poultry or meat on the grill, which can cause potential cross- or re-contamination. Consumers used many techniques to determine the doneness of meat/poultry, but only 25.6% used a thermometer. The results differed by some demographic characteristics. Women and respondents who grilled poultry versus meat were more likely to follow safe food handling practices. This survey indicates that food safety educators should focus strongly on cross- or re-contamination and thermometer use when designing food safety content for the grilling population.https://www.mdpi.com/2304-8158/14/7/1141food safetysurveycontaminationfoodborne illness |
| spellingShingle | Taylor Terry Edgar Chambers Sandria Godwin Edgar Chambers Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat Foods food safety survey contamination foodborne illness |
| title | Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat |
| title_full | Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat |
| title_fullStr | Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat |
| title_full_unstemmed | Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat |
| title_short | Self-Reported Food Handling Behaviors of U.S. Consumers While Grilling Poultry and Meat |
| title_sort | self reported food handling behaviors of u s consumers while grilling poultry and meat |
| topic | food safety survey contamination foodborne illness |
| url | https://www.mdpi.com/2304-8158/14/7/1141 |
| work_keys_str_mv | AT taylorterry selfreportedfoodhandlingbehaviorsofusconsumerswhilegrillingpoultryandmeat AT edgarchambers selfreportedfoodhandlingbehaviorsofusconsumerswhilegrillingpoultryandmeat AT sandriagodwin selfreportedfoodhandlingbehaviorsofusconsumerswhilegrillingpoultryandmeat AT edgarchambers selfreportedfoodhandlingbehaviorsofusconsumerswhilegrillingpoultryandmeat |