Cook to proper temperatures. Use a meat thermometer to ensure meat is cooked all the way through. Cook poultry to 180 degrees, roasts and steaks to 145 degrees and ground meats to 160 degrees. Cook eggs till firm, not runny, and fish until opaque and flaking easily with a fork. It is best to cook stuffings and meats separately.
Cold temperatures keep the most harmful contaminants from multiplying as rapidly.
Refrigerate or freeze perishables, fruits and vegetables, prepared foods and leftovers within two hours. Don't defrost foods on the kitchen counter - use the refrigerator or place under cool, running water, or use the microwave oven's defrost setting. Divide large amounts of leftovers into small, shallow containers for quick cooling in the refrigerator. If you must cook stuffed meat, unstuff it and refrigerate in separate containers. The University of Iowa.