Many Americans Don’t Handle Poultry Safely When Cooking, Study Finds

cooking poultry

Too few use food thermometers, too many wash and store meat in way that spreads germs, researcher says

Many Americans do not follow recommended safety practices when handling and cooking poultry, a new study finds.

Fewer than two-thirds of consumers have a food thermometer, and less than 10 percent of those who have the devices use them to check if poultry is cooked to a safe temperature, the researchers reported.

“The USDA [U.S. Department of Agriculture] recommends consumers use a food thermometer to check for doneness of meat and poultry,” study author Katherine Kosa, a food and nutrition policy researcher at RTI International, said in a news release from the nonprofit organization based in Durham, N.C.

“Pathogens, such as salmonella and Campylobacter, may be present on raw poultry. Using a food thermometer is the only reliable way to ensure food is cooked to a safe internal temperature to destroy any harmful bacteria that may be present,” Kosa noted. “USDA recommends that consumers cook all poultry to a safe minimum internal temperature of 165 degrees Fahrenheit.”

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SOURCE: WebMD News from HealthDay

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