A new nationwide study conducted by Kansas State University and published in 2025 found that a significant share of U.S. consumers continue practicing unsafe grilling habits despite growing awareness about food safety. The research, based on responses from 1,024 adults across four U.S. regions, arrives during National Grilling Month, a period when millions of households increase outdoor cooking activities. The findings are particularly important because improper food handling remains a major contributor to foodborne illnesses caused by bacteria such as Salmonella, Campylobacter and E. coli, affecting public health and increasing healthcare costs.

Researchers intentionally designed the survey to reflect current grilling trends in the United States, with men representing 70% of participants because they are more likely to operate household grills. Nearly three-quarters of respondents considered themselves above-average grillers, while around two-thirds reported grilling year-round. However, the data suggest that confidence does not necessarily translate into safer practices. Many consumers continue following habits that experts have discouraged for years, raising concerns among food safety specialists as outdoor cooking reaches peak seasonal demand.

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One of the most alarming findings involved poultry preparation. Approximately 78% of respondents said they wash raw chicken before grilling it, a practice that food safety authorities strongly discourage. Washing poultry can spread bacteria through water droplets that contaminate kitchen surfaces, utensils and nearby foods. According to experts, thoroughly cooking meat to recommended internal temperatures is sufficient to eliminate harmful pathogens. The persistence of this misconception demonstrates the challenge public health agencies face in changing deeply rooted consumer behaviors.

Cross-contamination also remains a widespread issue. Only 19% of male respondents and 29% of female respondents said they immediately washed utensils after handling raw meat on the grill. Similarly, the use of food thermometers remains surprisingly low, with only about one in four grillers regularly checking internal temperatures. Experts warn that visual cues alone are unreliable indicators of food safety. The study also found encouraging results regarding serving practices, with more than 90% of participants using clean plates to transport cooked food, reducing the risk of reintroducing harmful bacteria after grilling.

Researchers additionally examined cleaning and storage habits. Around 86% of participants cleaned grill grates before cooking, although only 61% cleaned them afterward. Experts also emphasized proper refrigerator thawing techniques, recommending that raw meat be stored on the lowest shelf to prevent juices from dripping onto ready-to-eat foods. The findings highlight that while many Americans take certain precautions, significant knowledge gaps remain. As grilling continues to be one of the country's favorite summer traditions, food safety specialists say simple behavioral changes could prevent thousands of cases of foodborne illness each year.