1 Proportion of Thermometer Users 0.9 0.8 0.7 0.6 0.5 0.4 0.3 0.2 0.1 0 KSU (n = 96) NCSU (n = 108) TAMU (n = 115) UNL (n = 105) VT (n = 99) University FIGURE 5. Proportion of participants at each study location who use food thermometers pre-intervention (n = 523) TABLE 2. Food thermometer use on all applicable commodities by current users at each study location Overall use Food thermometer use by location (N = 173) n KSU (N = 51) n NCSU (N = 39) n TAMU (N = 37) n UNL (N = 26) n VT (N = 20) n Beef 125 43 23 27 16 16 Chicken 111 73 26 17 17 14 Pork 119 38 26 24 15 15 Fish 10 11 2 0 4 9 Turkey 9 7 1 0 2 0 Eggs 26 6 0 0 1 2 Other 4 1 2 0 1 0 regard to the conclusions. The schools chosen and the participants chosen at each school were done so by means of a convenience sample, which may not yield the most representative sample of those grilling at the events. 14 Food Protection Trends January/February Data collectors approached only those who were displaying their apron during the follow-up survey, because the location of both participants and data collectors administering the survey could have changed since the initial data