If you are gathering this year with friends and family this Memorial Day, make sure to keep Salmonella off the menu. 

According to the USDA, a safe cookout always begins with clean hands. 

Also, make sure to use different plates for raw meats and vegetables. 

Use a meat thermometer to be sure food is cooked thoroughly and refrigerate any leftovers within two hours. 

Burgers should reach 160 degrees at their thickest point and chicken should get up to 165 degrees. 

Rates of foodborne illness tend to increase during the summer months because harmful bacteria can multiply quickly in hot and humid weather.