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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)

Conclusion

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. 

 

 

Grade

Strong
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Evidence Summaries

What is the evidence that supports this conclusion? For more information, click on the Evidence Summary link below.
 
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?


Search Plan and Results

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Adequate Temperature Control/Cleaning Refrigerators/Subpopulation Behaviors