USDA: Most people wash their hands badly, contaminating

(Meredith / USDA) – A new study from the United States Department of Agriculture shows that when it's about washing hands before meals, consumers do not clean correctly their hands 97% of the time. Precipitated hand washing can lead to cross-contamination of food and other surfaces, leading to foodborne illness.

"As a mother of three young children, I am very familiar with the crazy families who prepare dinner. "Said Carmen Rottenberg, Acting Undersecretary for Food Security at the USDA." You can not see, smell or smell the bacteria. By simply washing your hands properly, you can protect your family and prevent bacteria from contaminating your food and key places in your kitchen.

[Mobile users click here to read the full study in detail]

[19659002] The preliminary results of the observational study, conducted by the USDA in collaboration with RTI International and North Carolina State University, have shown some disturbing results.

Handwashing

• The study found that consumers do not wash their hands properly.
• Most consumers did not wash their hands for the necessary 20 seconds
• Many participants did not dry their hands with a clean towel.

Using the Thermometer

The results reveal that only 34% of participants used a food thermometer to verify that their burgers were well cooked. Of those who used the food thermometer, nearly half still did not bake hamburgers to the minimum safe internal temperature

Cross Contamination

The study showed that participants were spreading bacteria raw poultry on other surfaces and foods.

• Eighty-eight percent (48%) of the time are spice containers used in the preparation of burgers.
• 11% of the time spreads bacteria on the handles of refrigerators.

According to estimates by the US Centers for Disease Control and Prevention, 48 million Americans have foodborne illness each year, accounting for approximately 128,000 hospitalizations and 3,000 death. Children, older adults and those with weakened immune systems are particularly at risk.

With the grilling season, the USDA reminds consumers to use a food thermometer and cook meat and poultry products at the recommended internal temperatures. When baking meat and poultry cakes, insert the thermometer through the side of the wafer until the probe reaches the center of the wafer. Meat and poultry products are made when they reach these minimum internal temperatures:

• Beef, pork, lamb and veal (steaks, roasts and chops): 145 ° F.
• Minced meat (burgers): 160 ° F. [19659006] Poultry (whole or ground): 165 ° F.

Always wash your hands thoroughly with soap and water after handling raw meat, poultry or eggs. . Be sure to wash for 20 seconds, and always dry your hands on a clean towel.

More information on this study is available here.

Any questions? Need more information on food safety? Call the USDA hotline on meat and poultry at 1-888-MP-HOTLINE (1-888-674-6854). Food safety experts are available from Monday to Friday from 10:00 to 18:00. Eastern Time. Expert advice is also available at AskKaren.gov.