AARP Hearing Center
Eating more frozen foods during the pandemic? The government is worried you're doing it wrong. New research from the U.S. Department of Agriculture (USDA) revealed that Americans may not know how to safely cook frozen foods, putting them at risk of getting foodborne illnesses, a greater danger for older adults.
The study, involving 403 people observed in test kitchens, concluded that consumers may falsely believe that frozen foods are fully cooked or ready to eat when they have browned breading, grill marks or other visual indicators that food is cooked. More than 1 in 5 study participants (22 percent) thought a frozen chicken entrée was either cooked, partially cooked or were unsure if it was ready-to-eat, when it was actually raw.
In 2019, over 130 million Americans consumed complete frozen dinners, a figure that is expected to increase by 500,000 by 2023, according to a report published by Statista using data from the U.S. Census and Simmons National Consumer Survey.
"Although some frozen products may look cooked, it is important to follow the same food safety guidelines as you would if you were cooking a fresh, raw product,” said Mindy Brashears, the USDA's undersecretary for food safety. “Wash your hands before food preparation and after handling raw frozen products, and use a food thermometer to make sure your frozen meals reach a safe internal temperature."
Top 5 germs that cause illnesses from food in the U.S.
- Norovirus
- Salmonella
- Clostridium perfringens
- Campylobacter
- Staphylococcus aureus (Staph)
Source: CDC
Even after experiencing a foodborne illness, 61 percent of respondents to a national survey said they did not make changes to how they handled food at home, according to the USDA. More than half of those respondents reported having someone in their home who was considered at-risk for foodborne illness, a “concerning” factor for the USDA.
Those most at-risk for such illnesses are older adults, children, pregnant women and those with compromised immune systems. An infection for these groups could lead to prolonged illness, hospitalization and even death, the USDA said.
