Want to avoid joining the 48 million Americans who get food poisoning every year? Dont expect your cookbook to help.

Most top cookbooksdont give enough information about food safetyhabits that could keep you from getting sick, according to a new study from North Carolina State University.

The study, published in the British Food Journal, evaluated bestselling cookbooks including those from Gwyneth Paltrow, Ina Garten, Rachel Ray and The Pioneer Woman Ree Drummond on whether they include information about how to tell when meat and other animal products are cooked to a safe temperature.

Researchers analyzed 1,497 recipes from 29 cookbooks that appeared on New York Times bestseller lists in 2013 and 2014. Recipes were considered correctif they noted the properendpoint temperaturefor a meat or animal product, per guidelines from the U.S. Department of Agriculture. About 92 percent of recipes didnt note a temperature at all.Some recommended other ways of measuring doneness,like cooking meatuntil its juices run clearor until it turns a certain color.Since these methodsarent reliable, the study considered those recipes incorrect.

Of the 1,497 recipes tested, only 89 provided the correct temperature to tell when meat is done cooking.

Some cookbooks offered both good and badcooking advice, the studys senior author Benjamin Chapmantold The Huffington Post. For example, one recipe in Paltrows cookbook Its All Goodnoted a correct endpoint temperature, but also instructed readers to wash poultry before cooking ita practice that canspread bacteriaaround the kitchen and is warned against by the USDA and other experts.

Celebrity cookbook authors should includesafe cooking temperaturesin their recipes more often, he added.

We have the ability to list a science-backed indicator, Chapman said. And were missing the boat.

Chapman recommends keeping the USDAs internal temperature chart(illustrated below) handy when cooking, to make sure youre cooking meat to completion. Its also helpful to learn about cross-contaminationso you can stop bacteria from spreading.

USDA

Read more: http://www.huffingtonpost.com/entry/cookbook-safety_us_58e3f504e4b03a26a366f5b8