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Doug Powell doesn't bring wine when he's invited to dinner.

He brings a food thermometer. http://www.foodsafety.gov/keep/index.html

As a food safety scientist and creator of barfblog.com, Powell knows way too much about the dangers of undercooked meat to take chances on the barbecue.

So he brings a food thermometer to every summer cookout. "I don't get invited to dinner much," he says.

With the Fourth of July approaching, Powell and other food safety experts talked to USA TODAY about ways to make sure people leave their summer barbecues as healthy as they arrived.

Always use a meat thermometer, Powell says. With practice, people can learn to stick them in burgers without slicing the patties in half. "Pick the meat up with tongs and insert the thermometer sideways, or through the top," Powell suggests. Beef hamburgers should reach 160 degrees to kill germs, says Benjamin Chapman, assistant professor of food safety at North Carolina State University and a food safety specialist at the North Carolina Cooperative Extension. Temperature matters far more than color when it comes to meat, Chapman says; even thoroughly browned burgers can harbor bugs. "I was not a popular person at a family cookout a few years back when I insisted we 'temp' the chicken as we grilled in the rain," says Donald Schaffner, a professor and extension specialist at Rutgers University in New Jersey. "But nobody got sick."