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Follow our guidelines for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them from spoiling or becoming dangerous to eat.
Eggs are nutritious, but they can also make you sick with Salmonella. To avoid getting sick, use pasteurized eggs and always wash your hands after coming into contact with raw eggs.
Some foods are more frequently associated with food poisoning than others. It is especially important to handle these foods properly. Use these tips.
Use a food thermometer to check whether meat has reached a safe internal temperature that is hot enough to kill harmful germs that cause food poisoning.
Wash hands, utensils and surfaces often. Germs can spread and survive in many places.
Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.
Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.
Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.