A new study by Consumer Reports shows nearly 70 percent of raw pig meat in U.S. supermarkets is contaminated with bacteria. Those who don't cook the pork well enough or who are careless with the raw meat in the kitchen are at risk for a serious form of food poisoning that infects more than 100,000 Americans each year.

Experts are worried because the bacteria appears to be resistant to drugs given to pigs. The reason is that farms inject pigs with large doses of antibiotics to keep them healthy and growing for slaughter.

So is pork safe?

Shepard Smith talked to Dr. Lolita McDavid of University Hospitals of Cleveland about the situation. She emphasized that people will be fine as long as they make sure to cook their pork to an internal temperature of 145 degrees Fahrenheit for a roast and 160 degrees for ground pork.

Furthermore, she reminded people not to cross-contaminate while cooking any type of raw meat. For example, make sure to use separate cutting boards for raw meat and vegetables and use different knives. Then, make sure you wipe down the counter when you're done.

Watch the full interview: