The federal agriculture department issued a reminder for people to wash their hands regularly, make use of a food thermometer and avoid cross-contamination.
USDA researchers analyzed consumer behavior in test kitchens.
They found that many people forget these precautions, which could lead to avoidable foodborne illness.
“Our research shows that participants were not adequately washing their hands or using a food thermometer,” said Sandra Eskin, the USDA’s deputy under secretary for food safety, in una dichiarazione.
“Summer is a time to relax and enjoy delicious meals with friends and family but foodborne pathogens never rest,” ha continuato.
“Following safe food handling practices during this and all other seasons can reduce the risk of you and your loved ones getting sick.”
Why you need to wash hands before cooking
From January 2020 a gennaio 2021, the USDA found that 56% of its consumer test kitchen participants didn’t wash their hands before handling food.
Of those who did wash their hands before preparing food, di 95% did it incorrectly, according to the USDA.
Common mistakes included not washing long enough or failing to wet hands before touching the sapone.
The USDA says hands should be washed before, during and after food handling because it’s an essential step that prevents “bacteria from transferring from your hands to your meal.”
Adequate handwashing by USDA standards includes wetting and lathering hands with soap and scrubbing hands for 20 secondi.
Once that’s done, hands can be rinsed and dried.
Why you should use a food thermometer
Solo 55% of USDA test kitchen participants used a food thermometer to check the temperature of hamburgers and sausages when they were cooking.
The USDA recommends the use of food thermometers for all cuts of meat, so internal temperatures can be safely determined before serving.
“Insert the thermometer into the thickest part of the meat, through the side, for the most accurate temperature reading,” the USDA wrote in its food safety warning.
The USDA has target temperatures it recommends for five meat categories.
Failing to cook meats at the designated temperatures could put you at risk of a foodborne illness.
Beef, pork, lamb and veal steaks, chops and roasts: 145 gradi Fahrenheit (3-minute rest)
Pesce: 145 gradi Fahrenheit
Eggs: 160 gradi Fahrenheit
Ground meat (beef, pork, lamb and veal): 160 gradi Fahrenheit
All poultry (whole or ground): 165 gradi Fahrenheit
Why avoiding cross-contamination is a must
Cross-contamination was another issue the USDA observed in consumer test kitchens.
Nearly one-third (32%) of test kitchen participants contaminated plates and cutting boards when they failed to separate raw meat from fruits and vegetables.