Cross contamination: the study showed participants spreading bacteria from raw poultry onto other surfaces and food items in the test kitchen.
- 48 percent of the time are contaminating spice containers used while preparing burgers,
- 11 percent of the time are spreading bacteria to refrigerator handles, and
- 5 percent of the time are tainting salads due to cross-contamination.
The U.S. Centers for Disease Control and Prevention estimates that 48 million Americans are sickened with foodborne illnesses each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. Children, older adults and those with compromised immune systems are especially at risk.
With grilling season upon us, USDA is reminding consumers to use a food thermometer and cook meat and poultry products to the recommended safe internal temperatures. When cooking meat and poultry patties, insert the thermometer through the side of the patty until the probe reaches the center of the patty. Meat and poultry products are done when they reach these minimum internal temperatures:
- Beef, pork, lamb and veal (steaks, roasts and chops): 145°F.
- Ground meats (burgers): 160°F.
- Poultry (whole or ground): 165°F.
Always wash your hands thoroughly with soap and water after handling raw meat, poultry or eggs. Make sure you are washing for a full 20 seconds, and always dry your hands on a clean towel.
© 2018 US Food Safety Corporation. No copyright claim is made for portions of this blog and linked items that are works of the United States Government, state governments or third parties.
US Food Safety 
Posted on July 2, 2018 by foodsafeguru
0