Statewide—A study from the U.S. Department of Agriculture (USDA) reveals that individuals are putting themselves at risk of illness when they wash or rinse raw poultry.
The results of the study showed how easy bacteria can be spread when surfaces are not effectively cleaned and sanitized. The USDA is recommending three easy options to help prevent illness when preparing poultry, or meat, in your home.
- Significantly decrease your risk by preparing foods that will not be cooked, such as vegetables and salads, BEFORE handling and preparing raw meat and poultry.
- Of the participants who washed their raw poultry, 60 percent had bacteria in their sink after washing or rinsing the poultry. And even worse, 14 percent still had bacteria in their sinks after they attempted to clean the sink.
- Thoroughly clean and sanitize ANY surface that has potentially touched or been contaminated from raw meat and poultry, or their juices.
- Of the participants that did not wash their raw poultry, 31 percent still managed to get bacteria from the raw poultry onto their salad lettuce due to ineffective handwashing
- Destroy any illness-causing bacteria by cooking meat and poultry to a safe internal temperature as measured by a food thermometer.
- Beef, pork, lamb and veal (steaks, roasts, and chops) are safe to eat at 145°F.
- Ground meats (burgers) are safe to eat at 160°F.
- Poultry (whole or ground) are safe to eat at 165°F.
