Refrigerate or freeze raw meat and perishables immediately. Freeze fresh meat that will not be cooked in one or two days. Carefully wrap all raw meat to prevent their juices from contaminating other foods in the refrigerator or freezer. Store eggs in their carton inside the refrigerator, not in the door where the temperature is usually warmer. Contamination happens when bacteria from raw foods are passed to cooked foods by hands or cooking utensils.
All raw products can carry harmful bacteria.
Perhaps the most important action you can take to prevent disease is the basic practice of hand washing . Most microorganisms that cause foodborne illness are transmitted to foods by your hands. Clean preparation area and utensils, and wash them between cutting different foods to prevent cross-contamination. Thaw frozen foods in the refrigerator, not at room temperature where bacteria can multiply quickly. Another safe way is to thaw in cold water if the water is changed every 30 minutes.