Are Midwest Region Extension Professionals Prepared to Answer Food Safety Questions About Various Meat Products?

Authors

Esther VanOverbeke, University of Nebraska-LincolnFollow
Byron D. Chaves, University of Nebraska-LincolnFollow

Date of this Version

2026

Citation

2026 Nebraska Beef Cattle Report, pages 85-86, MP-121, University of Nebraska Extension, 2026

Comments

Copyright 2026, Board of Regents, University of Nebraska. Used by permission

Abstract

Summary with Implications

Forty-eight million consumers in the U.S. get a foodborne illness each year; 128,000 are hospitalized and 3,000 die. Approximately one-third of those illnesses are related to animal-based foods, including meat. With meat-like alternatives being more readily available, it is critical to ensure these foods are handled appropriately to reduce foodborne illnesses. This project evaluated the food safety knowledge of extension professionals related to plant-based products and meat alternatives. A survey was distributed via the North Central Region Extension Center to Extension professionals (N=52). Most respondents, 58%, neither agreed or disagreed that plant-based meats/meat alternatives are microbiologically riskier than ground beef. The majority (83%) of respondents did not know the proper cooking temperature for at least one of the protein sources. Sixty-four percent of respondents indicated that they were interested in learning more about plant-based products/meat alternatives. Therefore, continuous education is needed for Extension professionals on safe food handling methods and practices for all products, including proper cooking temperatures.