Meat Thermometers: Insights and Trends on the Island of Ireland

Meat thermometers provide an easy and accurate means to assess the final
core temperature of meat, ensuring a safe cooking temperature has been
reached to reduce the presence of bacteria in food, thus minimising the risk
of foodborne illnesses. Globally, meat thermometer use remains low;
however, meat thermometer use in North America is higher than in Europe
(1-3).
Safefood’s previous advice on how to check whether meat is cooked
properly was based on three physical checks; making sure the meat is piping
hot, that the juices run clear and that for meats that need to be cooked well
done, there is no pink meat. This advice was based on low ownership and
use of meat thermometers on the island of Ireland (IoI). However, meat
thermometers are the fail-safe way to check that meat is done properly.
In 2019 Safefood commissioned a study to explore consumer perceptions,
behaviours, and attitudes toward meat thermometers on the IoI. This project
investigated current perceptions and trends in the use of meat thermometers
by consumers on the IoI. The research aimed to identify trends, barriers, and
motivators in order to inform consumer communication strategies.
Subsequently, Safefood developed a consumer education campaign aimed
at increasing ownership and usage of meat thermometers on the IoI.