Defrost meat, poultry and seafood overnight in the refrigerator. Never defrost at room temperature where bacteria can thrive. Refrigerate cooked food promptly after serving. Discard food left out at room temperature longer than two hours. Keep everything that touches food clean.
Bacteria love dirty utensils, sponges, dishcloths, plates, cutting boards and unwashed hands.
Keep antibacterial soap at the kitchen sink for use after handling foods and after finishing other chores around the kitchen. Keep raw meat, poultry, seafood and their juices from coming into contact with other foods during preparation. Wash your hands and all utensils and surfaces with hot anti-bacterial soapy water after contact with any raw meats. Finally, use a thermometer to determine internal temperatures. Cook ground beef until no pink remains and juices show no pink color.