Since the Topps recall, Beef Checkoff issues management team used checkoff funds to do a survey of consumer attitudes about ground beef safety.
A few points from the survey follow, and more information available at www.bifsco.org, or www.beefitswhatsfordinner.com.
The survey shows that consumers are well aware E. coli is associated with ground beef, but rank beef well below fish and chicken as a food safety concern.
However, consumers do not know proper internal cooking temperatures for ground eef, and few use instant-read thermometers when cooking it.
Jay O'Brien, Amarillo rancher and chair of the Joing Public Opinon and Issues management Group says "It's vital to our industry that we as producers provide safe product to the U.S. and abroad. But raising safe beef isn't the only goal--it's teaching consumers how to KEEP it safe through proper food preparaion."
Consumers are reminded that a meat thermometer can help: 1. prevent foodborne illness; 2. cook and hold food at safe temperatures; 3, prevent overcooking meat.
Consumers need to make sure the thermometer is designed for meat and poultry and not for candy or other foods, and to insert the thermometer properly: For ground meat--place in the thickest area of meat loaf: insert sideways in thin items such as patties; For red meat, roasts, steaks, or chops--insert in the center of the thickest part, away from bone, fat, and gristle. "Using a meat thermometer is the only reliable way to ensure safety and to determine the 'donness' of meat, poultry and egg products," says O'Brien. "To be safe, beef must be cooked to an internal temperature high enough to destroy harmful bacteria such as Salmonella and E. coli 0157:H7."
I add that such professionally designed consumer surveys are used to plan the messages and information consumers want and need to help them give their families safe and satisfying beef eating experiences at home. Those messages will be used in education and promotions with Checkoff dollars.
mrj
A few points from the survey follow, and more information available at www.bifsco.org, or www.beefitswhatsfordinner.com.
The survey shows that consumers are well aware E. coli is associated with ground beef, but rank beef well below fish and chicken as a food safety concern.
However, consumers do not know proper internal cooking temperatures for ground eef, and few use instant-read thermometers when cooking it.
Jay O'Brien, Amarillo rancher and chair of the Joing Public Opinon and Issues management Group says "It's vital to our industry that we as producers provide safe product to the U.S. and abroad. But raising safe beef isn't the only goal--it's teaching consumers how to KEEP it safe through proper food preparaion."
Consumers are reminded that a meat thermometer can help: 1. prevent foodborne illness; 2. cook and hold food at safe temperatures; 3, prevent overcooking meat.
Consumers need to make sure the thermometer is designed for meat and poultry and not for candy or other foods, and to insert the thermometer properly: For ground meat--place in the thickest area of meat loaf: insert sideways in thin items such as patties; For red meat, roasts, steaks, or chops--insert in the center of the thickest part, away from bone, fat, and gristle. "Using a meat thermometer is the only reliable way to ensure safety and to determine the 'donness' of meat, poultry and egg products," says O'Brien. "To be safe, beef must be cooked to an internal temperature high enough to destroy harmful bacteria such as Salmonella and E. coli 0157:H7."
I add that such professionally designed consumer surveys are used to plan the messages and information consumers want and need to help them give their families safe and satisfying beef eating experiences at home. Those messages will be used in education and promotions with Checkoff dollars.
mrj