This helps prevent cross-contamination in which, for example bacteria in raw meat could be transferred to other foods, such as salads or vegetables. For the same reason, wooden cutting boards should not be used for cutting raw meat, poultry or fish. Plastic boards are easier to clean and sanitize. Fresh fruits and vegetables should be thoroughly washed with water and refrigerated to reduce spoilage. Properly cooking food is another important guard against food poisoning.
Heat kills bacteria.
Most cookbooks give appropriate cooking times and temperature for different foods. A meat thermometer should be used to ensure complete cooking. Cook red meat until it is well done and poultry until the juices run clear. Never eat raw eggs or foods that contain them. Pasteurized eggs should be used in place of shell eggs when making homemade ice cream, eggnog and mayonnaise.