Cook to proper temperatures. Food safety experts agree that foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness. Use a clean thermometer, which measures the internal temperature of cooked foods, to make sure meat, poultry, casseroles and other foods are cooked all the way through. Cook roasts and steaks to at least 145 degrees fahrenheit. Whole poultry should be cooked to 180 degrees for doneness.
Bacteria can spread during the processing of ground beef.
Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially cooked. Cook fish until it is opaque and flakes easily with a form. When cooking in a microwave oven, make sure there are no cold spots in food where bacteria can survive. Bring sauces, soups and gravy to a boil when reheating.