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2010 Dietary Guidelines Advisory Committee Systematic Reviews

Systematic Review Question

To what extent are recently developed technological materials that are designed to improve food safety effective in reducing exposure to pathogens and decreasing the risk of foodborne illnesses in the home?

Conclusion Statement

A limited body of inconsistent evidence describes and evaluates contributions to or advances of food safety modalities or practices in the home. These small studies indicate the correct usage of these kinds of products is critical for assessing proper cooking temperature and ensuring adequate reduction of microbial burden on food contact surfaces. Not all thermometers tested, wipes assessed and sanitizers evaluated were accurate or effective in providing correct cooking temperatures or assuring consistent safety against typical foodborne organisms.

2010 DGAC Grade: Limited