Consumer
survey: food safety knowledge lagging Source of
Article: http://www.meatnews.com/news/headline_stories.asp?ArticleID=103445
WASHINGTON – Maintaining and
enhancing food safety requires a commitment from the entire food
chain—including consumers. But according to a new poll, a significant
knowledge gap still exists among consumers about meat and poultry handling,
cooking and safety, according to the American Meat Institute. Just one-third (34%) of Americans
correctly answered that a hamburger is ready to eat when the internal
temperature has reached 160°F. One in five said checking the middle of the
hamburger to ensure it is brown is the best approach – which isn’t an
accurate indicator a burger is thoroughly cooked. And 18% wrongly said
checking to see if juices run clear ensures food safety. Surveying 1,000 Americans in May,
the poll found many consumer misconceptions remain, particularly when it
comes to preparing and storing raw meat and poultry products. Men are more
likely than women to know how to identify when a hamburger is thoroughly
cooked. While four in 10 (41%) men know that the internal temperature of a
hamburger must reach 160°F before it can be consumed, only 26% of women knew
this fact. Only 16%of 18-29 year olds know to
check the internal temperature of a burger. Thirty-six percent of women are
aware that refrigerators should be set at 40°F or below. An additional one-third
(33%) of women simply admit that they don't know the correct temperature for
a refrigerator.Only one-third (32%) of Generation Y Americans aged 18-29 know
refrigerators should be set to 40°F or below, compared to half (52°) of those
age 30 and older. Most respondents (62%) were not
aware the elderly, pregnant women and people with compromised immune systems
need to reheat deli meat and hot dogs to steaming before eating them. Americans are divided over whether
they believe meat and poultry products have more or fewer bacteria on them
today than they did 10 years ago, the survey reveals. Although 22% of
Americans think there is more bacteria on meat/poultry today than in the
past, 26% believe the opposite is true and that today's meat/poultry has fewer
bacteria. Two in 10 (22%) don't think bacteria levels have changed, and three
in 10 (29%) said they don't know the answer. Government data show a record of
sustained food-safety improvements. The incidence of pathogenic bacteria like
E. coli and Salmonella are decreasing at high rates. U.S.D.A. sampling of
ground beef shows that E. coli O157:H7 has decreased 45% since 2000 to just
0.47%positive. Salmonella on market hogs has decreased 67% since 1998 to just
2.8%. These strategies have also helped reduce the incidence of Listeria
monocytogenes on ready-to-eat meat and poultry products by 74% since 2000 to
the very low level of 0.37%. All of these bacteria can be destroyed by proper
cooking and reheating. A.M.I. will continue to use the
radio airwaves, Web sites like www.meatsafety.org and YouTube and other
social media outlets, such as Twitter and Facebook, to empower consumers with
the information they need to safely prepare meat and poultry. |
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