Never taste foods to see if they are safe. Most food poisoning bacteria can't be seen, smelled or tasted. Cook foods thoroughly to the right temperature. Cooking foods properly is critical because thorough heating is necessary to destroy harmful pathogens such as E. coli and salmonella. To check visually, ground meat is done when it is brown or gray inside.
Poultry is done when juices run clear and fully cooked fish flakes with a fork.
However, it is best to use a meat thermometer to verify that it is cooked all the way through. Cook eggs until yolk and white are firm, not runny. Scramble eggs to a firm texture. Avoid recipes that call for eggs to remain raw or partially cooked. Lock out oxygen.