Purpose: The purpose of this study was to determine if additional verbal/visual cues improved cooking guidance and assisted consumers in developing analytical skills to properly evaluate appropriate endpoint temperature of fish/shellfish for microbial safety/product eating quality.
Methods: Participants (n=6; ages 18-70; one male, five females) completed a series of pre-training cooking sessions during which they prepared fish (salmon, tilapia) and shellfish (shrimp) using different preparation methods in a laboratory setting. A group training session was conducted, followed by series of post-training cooking sessions. Training included visual pictures, a training video, and verbal descriptions of safe food preparation behaviors, use of thermometers, and raw and cooked product characteristics. Final internal endpoint temperatures of products were measured. Count data of behaviors presented by participants was measured by video observations. ANOVA determined differences in mean internal temperatures before and after training. Chi-square test was used to determine proportion of participants able to prepare products to correct internal temperature (63°C). Poisson Regression to determine behavioral change before and after training a = 0.10.
Results: Participants cooked products to significantly different temperatures (P = 0.015) and greater proportion of products (n = 72) met correct internal temperature (≥ 63°C) (P < 0.0001) after the training. Behaviors significantly changed (unwanted P = 0.009; wanted P < 0.001; checking temperature = 0.026) after training.
Significance: More details about visual/textural product changes concerning temperature are needed. Behavior modification is possible and educational materials potentially decrease risk of foodborne illness associated with cooking fish/shellfish.