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

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英文名称：

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

作者：

M. Taylor Rhodes""url":0; Fred Kuchler""url":0; Ket McClelland""url":0; Karen Hamrick""url":0;

来源地址：

https://www.ers.usda.gov/api/publications/v1.0?page=12&items_per_page=20&sort_by=releaseDate&sort_order=DESC&series=AP%2CCCR%2CEB%2CEIB%2CERR%2CTB

关键词：

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; 

年份：

2019

出版地：

Washington, DC, USA

总页数：

42

语种：

English

摘要：

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.