TABLE 5. How respondents determine when beef burgers are done Percent (%) of Total Sample Volunteered Responses Pre-campaign (305 respondents) Post-campaign (305 respondents) 16 39 14 13 9 7 5 3 1 3 2 -- 33 25 16 14 8 6 6 6 4 1 2 1 Cut it open Outside/Inside color Use thermometer Juices run clear Timing Texture/Firmness/By touch By appearance (Unspecified) By experience When no juices come out Temperature (Unspecified) Other Don't know/nothing TABLE 6. How respondents (those who did or those who did not recall a food safety advertisement) determine when beef burgers are done Percent (%) of Total Sample Volunteered Responses Recalled a food safety advertisement (n = 72 respondents) Cut it open Outside/Inside color Use thermometer Juices run clear Timing Texture/Firmness/By touch By appearance (Unspecified) By experience When no juices come out Temperature (Unspecified) Other Don't know/nothing contaminants or illnesses. However, the majority of meal preparers were not aware of the internal temperature at which ground beef is considered safe to eat: 68% pre-campaign (n = 201) and 65% post-campaign (n = 195) (Table 8). Also, among those not using a food thermometer when cooking burgers, pre-campaign (n = 78) and post-campaign (n = 32 29 19 4 4 7 6 11 4 1 1 1 Did not recall a food safety advertisement (n = 233 respondents) 33 24 15 17 9 6 6 4 4 -3 1 64), no statistically significant shifts were found in the preversus post-campaign results when gauging the minimum temperature at which ground beef burgers should be cooked. Of those who do not always use a thermometer, 40% of precampaign and 41% of post-campaign respondents attributed their response to perceptions that "it is not needed" or September/October Food Protection Trends 343