Iowa State University Extension

Problem
At least 76 million cases of food-related illness occur every year. Nearly one third of the population doesn't wash their hands after using a public toilet. Very serious E-Coli illness can result from eating under-cooked hamburgers. A thermometer should read 160 degrees when inserted into a hamburger; this is the temperature that will kill E-Coli 0157:H7. The Taste of Home Cooking School provided a unique opportunity to reach over 500 people with food safety information. A survey tool was used to facilitate one to one short teachings addressing important food safety points, and as a way to distribute refrigerator thermomters to participants.

Response:
In Franklin County , The Hampton newspaper sponsored 'A Taste of Home Cooking School' on September 11, 2007. Franklin County Extension participated by having a Food Safety Booth at the event. A 10 Steps to a Safe Kitchen display was put up and a five-question survey was prepared. Questions on the survery were:

1. What temperature should the inside of your refrigerator be?
2. After using a cutting board, what should you do?
3. What temperature should you cook ground meat to?
4. What is the proper way to defrost meat, poultry or fish?
5. Did you Wash 'Em?

300 refrigerator thermometers were provided for the event and bookmarks and handouts supporting the theme were included as part of the display. Franklin County Extension staff and the Nutrition and Health Field Specialist individually gave the survey to participants. All participants completing the survey were individually given correct answers and a refrigerator thermometer for completing the survey. Participants learned about the Iowa Food Safety Council's 'Did You Wash 'Em' Media campaign promoting handwashing.

Impact:
500 Participants attended the cooking school in Hampton . 273 completed the five-point survey and all 300 thermomters were given out. N=273 27%(74) did not know the correct temperature their refrigerator should be on the inside. 73% (199) correctly identified a temperature between 32-40 degrees. Comments included:

• "I need to know this, thanks!"
• "My food program director has been telling me I need a refrigerator thermometer; I can't wait to show her!".
• "I've never known what the temperature should be, I just change the dial up and down, up when things start to freeze and down when things aren't cold enough---now I know a real temperature and not just a number on the dial."
  

N=273 50% (138) correctly identified a temperature between 160-180 degrees as the safe internal temperature of ground meat. 50% (135) gave temperatures above or below the safe end cooking temperature of 160 degrees for ground meat.

• "I have no idea-I just cook until it isn't pink any more-I probably way over cook them. It's good to know a safe temperature."
• "I was just wondering what the temperature should be---thanks!"
  

98% (266) properly identified a safe way to thaw meat, with predominately "in the refrigerator" as the correct response. 2% (7) indicated an unsafe way of 'on the counter' as their response. Participants were informed that washing a cutting board with soap and water after using it was safe and occasionally sanitizing a good idea. Many believed bleach was needed every time.

 

Other ISU Extension Staff Involved:
Beverly Peters, CEED/Families 641-456-4811, beverly@iastate.edu
Gail Castillo, Youth and 4-H Development, gail@iastate.edu
Barb Ristau, Families Program Assistant, barbr@iastate.edu
Jackie Dohlman, 4-H Program Assistant, jackid@iastate.edu

Contact:
Jill Weber
Black Hawk County Extension
3420 University Avenue, Ste B
Waterloo, IA 50701-2008
319-234-6811
jrweber@iastate.edu