We all know about contamination and I've read good articles here about getting meat up to temp in less than 4 hours, about wiping countertops, cleanliness, and all the rest.
Something I've always wondered about....
I just put 4 chicken leg quarters on the grill (too late tosmoke) :).
I used my tongs to place the raw chicken on the grill.
I don't know about anyone else, but I continue to use those same tongs throughout the cooking process.
So for an hour or so, I've got these tongs sitting on the table next to the grill, contaminated with raw chicken, then partially done chicken as I flip the meat, and finally, I use the same tongs to remove the meat from the grill.
Now, I've been doing this for 40 years and never had a problem.
I do the same thing wiht hamburgers, steaks, chicken, etc.
Can someone explain why I don't get salmonella?
To take it to the extreme, even if I used the tongs to put on the raw chicken and then washed them, as soon as I use them again to flip the chicken - partially raw - they are re-contaminated.