Consumer Food Safety Practices: Raw Milk Consumption and Food Thermometer Use

by M. Taylor Rhodes, Fred Kuchler, Ket McClelland, and Karen Hamrick

In this report on the at-home, food-safety practices of the U.S. population, researchers investigate the application of two Food and Drug Administration-recommended food-safety practices by taking a closer look at the estimated 14 percent of at-home meal preparers who use meat thermometers when preparing meat and the 2 percent who use nonpasteurized raw milk in a typical week.

Keywords: food safety, risks of foodborne illness, nonpasteurized milk, raw milk, food ther-mometer use, at-home meals, food at home, consumer food safety practices, meal preparation, eating patterns, food intake, American Time Use Survey, Eating and Health Module

In this publication...

• Entire Report
• Report summary