Ground beef has been linked to outbreaks of pathogenic bacteria like Escherichia coli O157:H7 and Salmonella. Consumers may be exposed to foodborne illness through unsafe preparation of ground beef. Video footage of 199 volunteers in Northern California preparing hamburgers and salad was analyzed for compliance with U.S. Department of Agriculture recommendations and for violations of the U.S. Food and Drug Administration's Food Code 2009. A questionnaire about consumer attitudes and knowledge about food safety was administered after each filming session. The majority of volunteers, 78%, cooked their ground beef patties to the Food Code 2009 recommended internal temperature of 155°F (ca. 68°C) or above, and 70% cooked to the U.S. Department of Agriculture consumer end-point guideline of 160°F (ca. 71°C), with 22% declaring the burger done when the temperature was below 155°F. Volunteers checked burger doneness with a meat thermometer in 4% of households. Only 13% knew the recommended internal temperature for ground beef. The average hand washing time observed was 8 s; only 7% of the hand washing events met the recommended guideline of 20 s. Potential cross-contamination was common, with an average of 43 events noted per household. Hands were the most commonly observed vehicle of potential cross-contamination. Analysis of food handling behaviors indicates that consumers with and without food safety training exposed themselves to potential foodborne illness even while under video observation. Behaviors that should be targeted by food safety educators are identified.
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Research Article| October 01 2011
Burger Preparation: What Consumers Say and Do in the Home
HO S. PHANG;
CHRISTINE M. BRUHN
CHRISTINE M. BRUHN *
Department of Food Science and Technology, 1 Shields Avenue, University of California, Davis, California 95616, USA
* Author for correspondence. Tel: 530-752-2774; Fax: 530-752-4759; E-mail: firstname.lastname@example.org.
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HO S. PHANG, CHRISTINE M. BRUHN; Burger Preparation: What Consumers Say and Do in the Home. J Food Prot 1 October 2011; 74 (10): 1708–1716. doi: https://doi.org/10.4315/0362-028X.JFP-10-417
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