Meal Preparation Experiment Related to Not-Ready-To-Eat Frozen Foods (September 23, 2020)
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.

• Observational Study Executive Summary (PDF Only)

Web-based Survey on Food Safety Behaviors (September 23, 2020)
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.

• Web Survey Executive Summary (PDF Only)

Meal Preparation Experiment Related to Poultry Washing (Aug 20, 2019; PDF)
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.

• Executive Summary (Aug, 2019; PDF Only)

• Executive Summary (May, 2018; PDF Only)
• 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.

• USDA Economic Research Service: Food Safety
• National Agricultural Library Food Safety Research Information Office (FSRIO)

• 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