Use plastic or other non-porous cutting boards rather than wooden ones. These boards should be run through the dishwasher after use. Food handling experts feel hot soapy water used properly should protect you adequately against foodborne bacteria. Sanitizer product directions must be followed carefully as products differ greatly. Thaw food in the microwave or refrigerator, NOT on the kitchen counter.
Bacteria can grow in the outer layers of the food before the inside thaws.
Marinate in the refrigerator too. Plus, hamburger that is red in the middle, rare and medium-rare steak and roast beef are also undercooked from the safety standpoint. F. Use a meat thermometer to check that it's cooked all the way through. Poultry juices run clear. Fish flakes with a fork.