Strong, consistent evidence shows that the great majority of US consumers do not use food thermometers to properly assess the internal cooking temperature of meat and poultry while cooking.
Strong
Overall strength of the available supporting evidence: Strong; Moderate; Limited; Expert Opinion Only; Grade not assignable.
Moderate, consistent evidence shows that US consumers lack refrigerator and freezer thermometers in their homes.
Moderate
Overall strength of the available supporting evidence: Strong; Moderate; Limited; Expert Opinion Only; Grade not assignable.
COOK AND CHILL: To what extent do US consumers use food thermometers to properly assess the internal cooking temperature of meat and poultry while cooking?
(DGAC 2010)
