Wash Hands, Cook Meats To These Temperatures When Grilling: USDA

As Americans fire up their grills for Fourth of July, the USDA is reminding people of the proper temperature meat and poultry products need to be cooked to and is telling people to wash their hands with soap and water after handling raw meat.

"Make sure you are washing for a full 20 seconds, and always dry your hands on a clean towel," the USDA says.

A new observational study from the USDA found that 97 percent of the time, people don't wash their hands properly. The USDA says rushed handwashing can can lead to cross-contamination of food and other surfaces, resulting in foodborne illness.

The USDA study found most people didn't wash their hands for the necessary 20 seconds and many people didn't dry their hands on a clean towel. The study also found that only 34 percent of participants used a food thermometer to check that their burgers were cooked and nearly half of those didn't cook the burgers to the safe minimum internal temperature.

Consumers should use a food thermometer to cook meat and poultry, the USDA says. The thermometer should be inserted through the side of the patty until the probe reaches the center.

The USDA says 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," the USDA said. "Make sure you are washing for a full 20 seconds, and always dry your hands on a clean towel."

Photo via Shutterstock