|Nutrition Evidence Library|
To what extent are recently developed technological materials that are designed to improve food safety effective in reducing exposure to pathogens and decreasing the risk of foodborne illnesses in the home? (DGAC 2010)
A limited body of inconsistent evidence describes and evaluates contributions to or advances of food safety modalities or practices in the home. These small studies indicate the correct usage of these kinds of products is critical for assessing proper cooking temperature and ensuring adequate reduction of microbial burden on food contact surfaces. Not all thermometers tested, wipes assessed and sanitizers evaluated were accurate or effective in providing correct cooking temperatures or assuring consistent safety against typical foodborne organisms.
Overall strength of the available supporting evidence: Strong; Moderate; Limited; Expert Opinion Only; Grade not assignable For additional information regarding how to interpret grades, click here.
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