According to a new study, many Americans do not follow the recommended safety practices when handling and cooking poultry. Fewer than two-thirds of consumers have a food thermometer, and less than 10% of those who have the devices check to see if the poultry was cooked to a safe temperature. Pathogens, such as salmonella and Campylobacter may be present on raw poultry. The only reliable way to ensure the food was cooked safely and to the internal temperature of at least 165 degrees Fahrenheit, to destroy any harmful bacteria, is to use a food thermometer. Among people with a food thermometer, the use of the device was higher when they were cooking whole chickens and turkeys (57% to 73%). It was found that nearly 70% of consumers rinse or wash poultry before using it. This is potentially unsafe because contaminated water can splash and spread bacteria to other foods and other surfaces. Remember to handle your poultry with care, as many forbidden guidelines can get you sick!