Keep your refrigerator at no more than 40 degrees F and your freezer at 0 degrees F or below. Refrigerate perishables, prepared food and leftovers within two hours. Never defrost food on the kitchen counter. Use the refrigerator, cold running water or the microwave. Leaving foods out at room temperature for extended periods of time is dangerous, because microbes can grow on foods and cause illness.
Many bacteria thrive at room temperature.
Use good sense when shopping. Don't buy foods in dented, rusty, bulging or leaky containers. Damaged containers may have small holes that allow bacteria to enter. Some food bacteria can cause cans to bulge. Don't buy cracked eggs.