This page indexes research reports related to FSIS' food safety education programs and consumer behavior.
The third iteration of FSIS’ meal preparation observational studies examined participants’ use of a food thermometer to check the doneness of raw stuffed chicken breasts prepared from frozen and also examined the effectiveness of a related educational intervention about the importance of using a food thermometer to check the doneness of not-ready-to-eat (NRTE) frozen foods.
The first iteration of FSIS’ web-based survey of U.S. adults collected information on a variety of topics, including consumer use and satisfaction with the USDA Meat and Poultry Hotline, awareness of and response to food recalls, awareness of and understanding of foodborne illness outbreaks, and food safety behaviors related to grilling and serving food buffet style.
FSIS and its research partners conducted meal preparation studies to evaluate consumer food handling behaviors in a test kitchen. This report describes the results of the second iteration of the meal preparation experiment that examined consumers’ washing of poultry when preparing a meal of chicken thighs.
FSIS and its research partners conducted meal preparation studies to evaluate consumer food handling behaviors in a test kitchen. This initial report is on the first phase of a multi-year study that also includes focus groups and web surveys. This report describes the results of the first iteration of the meal preparation study that examined consumers’ use of food thermometers when cooking ground turkey patties.
- Executive Summary
- An Observational Study of Thermometer Use by Consumers When Preparing Ground Turkey Patties (Jul 1, 2020; Journal of Food Protection, Volume 83, Issue 7.): The results of this research were published in this article in the Journal of Food Protection.
A systematic review of the peer-reviewed literature on consumer-focused public health campaigns. This research provides insight into consumers’ diverse food safety needs, along with the messaging and accompanying materials needed to improve consumers’ food safety behavior.
- USDA Economic Research Service: Food Safety
- National Agricultural Library Food Safety Research Information Office (FSRIO)
Intergovernmental Resources and Other Partners
- Consumer Research on Foodborne Illness, Food and Drug Administration, Center for Food Safety and Applied Nutrition
- Foodborne Diseases Active Surveillance Network (FoodNet), Centers for Disease Control and Prevention
- Joint Institute for Food Safety and Applied Nutrition (JIFSAN), Food and Drug Administration and the University of Maryland