How to Prevent Salmonella Illness From Meat

The U.S. Department of Agriculture's Food Safety and Inspection Service offers up these tips to consumers:





• Wash hands with warm water for at least 20 seconds before touching raw meat or poultry, and wash all utensils, dishes and cutting boards with hot soapy water.



• Be sure to separate raw meat/poultry from other foods (such as vegetables) that will not be cooked. Use separate cutting boards for meats, poultry, egg products and cooked foods.



• Safe internal cooking temperatures for meat (including ground beef/pork) is 160 degrees Fahrenheit (F), and 165 degrees F is safe for turkey, chicken and other poultry. Check with a food thermometer.



• Be sure to refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures climb above 90 degrees F). Refrigerate cooked meat and poultry within two hours of cooking.