As the Cold temperatures can slow down the growth of bacteria. Make sure that the refrigerator temperature to stay always at 40° F, Keeping things colder is the most effective ways for reducing the risk of foodborne illness.
Perishable food items should not be thawed on the counter more than 2 hours. As the center of food may remain frozen and the outer surface might enter Danger Zone, because the temperatures range between 40° and 140°F, this makes the bacteria to multiply rapidly.
If you are running out of time. Make use of a microwave oven or else thaw the meat/ poultry in airtight packaging in cold water. Do change the water for every half hour, in order to make it remain cool. And make use of the products immediately.
Bacteria found in uncooked meat/poultry/fish has the ability to contaminate the cooked foods.
One of the effective ways to reduce this risks is using separate cutting boards for raw meat/poultry/fish /cooked foods.
Use a food thermometer to prevent illness for checking the internal temperature of meat products/egg made dishes/poultry. This is an effective method.
It is recommended to cook the meats products like roasts and steaks for lowering the temperatures, from medium to rare, so then there exists some moisture.
Raw milk is from cows/ sheep/ goats which are unpasteurized to kill the harmful bacteria present in it. The bacteria include salmonella, E-coli, listeria causes some serious illness or even death.
These kinds of bacteria are more dangerous to pregnant women, small children, elderly people.
Even the egg may be contaminated with salmonella, it is better to cook eggs completely till both white and yellow yolk is firm. Dishes containing egg are supposed to be cooked to 160°F for this instant-read food thermometer can be used to check.