Salmonella is a leading cause of food borne illness, and Consumer Reports is breaking down some simple steps you can take in your kitchen to prevent food poisoning.

Each year, more than a million Americans get sick from salmonella, and chicken and turkey are often to blame. Consumer Reports thinks stronger regulations at the national level could help.

“When infections keep rising year after year, it is very clear that the current system isn’t equipped to handle this issue adequately,” said Brian Ronholm, the Director of Food Policy at Consumer Reports.

In 2022, Consumer Reports found salmonella in nearly one-third of the ground chicken it tested, as well as in some turkey samples. The results pointed to serious gaps in federal food safety oversight.

To address ongoing concerns, last year the USDA proposed a rule aimed at making poultry safer. It would have classified some salmonella-contaminated poultry as “adulterated,” which could have forced recalls and kept unsafe products off store shelves.

But now, the agency is backing down.

“Unfortunately, what this means is that the burden shifts to the consumer, the consumer is the one who has to figure out how best to protect their family from foodborne illness, and that’s unfair when you consider everything that a consumer has to deal with on a daily basis,” said Ronholm.

However, there are ways you can lower your risk of salmonella:

• While grocery shopping, keep meat in a disposable bag and separate it from ready-to-eat foods
• At home, thaw meat in the refrigerator — not on the counter — and place it on a plate or in a bowl to catch any drips.
• Avoid cross-contamination in the kitchen — don’t rinse raw poultry. Wash your hands and utensils with hot, soapy water and use separate cutting boards for meat and produce.
• Always cook chicken and turkey to 165 degrees Fahrenheit – using a meat thermometer is the only way to be sure.

Taking simple steps can make a big difference in keeping your family safe.