Public health experts believe unsanitary food preparation practices are major contributors to outbreaks. Errors made in shopping for, transporting, storing, preparing or serving food can enable bacteria to survive and grow. If foods are prepared a day or more before consumption and food handlers are careless, the chance of illness can increase because bacteria have more time to multiply. The U.S. Department of Agriculture offers the following food handling tips: Don't but cans or glass jars with dents, cracks or bulging lids. Never eat raw meat, poultry, seafood or eggs. Cook raw food thoroughly to kill any bacteria presents. Thoroughly reheat leftovers. Promptly refrigerate cooked foods in shallow containers. Refrigerate perishable food as soon as you get home from the market. Store canned goods in a cool, dry place for use within a year. Never put them above the stove or in a damp area. Remove stuffing from poultry and refrigerate separately. Don't thaw food on the counter; bacteria grow quickly at room temperature. Thaw food in the refrigerator or in the microwave just before cooking. Keep work areas clean. Wash hands, utensils and cutting boards in hot soapy water before preparing food and after handling raw meat or poultry. Use a plastic cutting board instead of a wooden one when cutting raw meat or poultry. Keep pets away from food, cooking and eating surfaces, and equipment. Don't count on cooking or refrigeration to "fix" a mistake. Don't take chances if you suspect there's a problem, throw the food out. MEAT AND EGG SAFETY TIPS Cook ground meats to 160 °F; or until brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops may be cooked to 145 °F. All cuts of pork to 160 °F. Whole poultry and thighs should reach 180 °F.; breast, 170 °F. Juices should be clear; meat, not pink. Keep hot food hot! Never thaw meat or poultry on the counter. Even though the center of the package may still be frozen, the outer layer of the food is in the "danger zone" between 40 °F. and 140 °F. at a temperature when food borne bacteria multiply rapidly. Use one of these safe ways to defrost food: in the refrigerator, in cold water and in the microwave. When thawing a turkey in the refrigerator, plan ahead. Allow approximately 24 hours for each 5 pounds in a refrigerator. Allow 30 minutes per pound for cold water thawing. Reheating a whole turkey is not recommended. If you plan to reheat a turkey, cut the meat off the bone. Do not eat raw eggs. This includes "health food" milkshakes, Caesar salad, or any other foods like homemade mayonnaise, ice cream or eggnog made from recipes in which the raw egg ingredients are not cooked. Take eggs straight home and refrigerate in the refrigerator set at 40 °F. or slightly below. Store them in the grocery carton in the coldest part of the refrigerator, not in the door. Do not wash eggs. This could increase the potential for bacteria on the shell to enter the egg. Use raw shell eggs within 3 to 5 weeks. Hard-cooked eggs will keep refrigerated one week. Use leftover yolks and whites within 4 days. Do not freeze eggs in their shells. To freeze whole eggs, beat yolks and whites together. Egg whites can be frozen by themselves. Use frozen eggs within a year. Unopened cartons of egg substitute can be kept frozen for 1 year. Do not keep eggs (including Easter eggs) out of the refrigerator more than 2 hours. Serve cooked eggs and other egg-rich foods immediately after cooking, or place in shallow containers for quick cooling and refrigerate at once for later use. Use within 3 to 4 days. Use safe egg recipes. Homemade ice cream and eggnog can be made safely from a cooked base. Heat the egg-milk mixture gently. Use a thermometer or be sure the mixture coats a metal spoon. SUMMER FOOD HANDLING TIPS In the summertime, foods can quickly reach the "Danger Zone" (the temperature between 40 °F. and 140 °F. where bacteria multiply rapidly), so it's more important than ever to be sure foods are handled properly. The refrigerator should be maintained at 40 °F. or slightly lower and the freezer should be set for zero degrees. Whether you're headed to the beach, or mountains, or your own backyard, here's how to enjoy "unspoiled" summer meals. Always handle food correctly before you star cooking to prevent problems. Follow label instructions to "keep refrigerated" and use a food by the date shown on the package. Wash you hands with soap and water for 20 seconds before and after handling utensils or raw food. Be sure all work surfaces and utensils are clean before preparing food. To sanitize cutting boards, counters and sinks, first thoroughly wash with hot, soapy water. Make a solution of one teaspoon of chlorine bleach to a quart of water and let the solution set on surfaces for a few minutes. Then rinse with clean water and pat dry. Marinate raw meat, fish and poultry in a glass dish in the refrigerator, not on the counter. If you are using the marinade as a dip or basting sauce, set some aside before adding the raw food to it. Put raw meat and poultry into a plastic bag so meat juices won't cross contaminate cooked or those eaten raw, such as vegetables or fruits. Drive immediately home from the grocery. If you live farther away than 30 minutes, bring a cooler with ice from home and place perishables in it. When refrigerating or freezing, do not stack foods. Cold air needs to reach the center to chill them fast. Never choose packages, which are torn, or leaking. It is best to leave a product in its original packaging to keep from introducing bacteria. HANDLING HOLIDAY FOODS SAFELY With all the holiday festivities, the last thing anyone wants to worry about is food borne illness. The holidays are traditionally associated with eating lots of foods, many of which require some special time and attention. Eggs, poultry, meat and stuffing are all potential avenues of illness if not prepared and handled properly. Keep in mind the following tips. Never taste recipes that contain raw eggs before cooking (i.e. cookie dough's, and cake batters). Avoid consuming recipe with raw eggs. Salmonella, a bacteria that causes food poisoning, can grow inside fresh unbroken eggs. Therefore, it is essential to cook eggs until the yolk and white are firm. Never partially cook an item ahead of time, turn it off, then finish it shortly before the guests arrive. Such incomplete cooking can promote harmful bacteria growth, causing serious illness. Never leave food left out on the table or stove more than two hours. Bacteria grows quickly at warm temperatures. Divide large amounts of food into small portions for quick cooling in the refrigerator. Never refrigerate one large pot of food. Always use a meat thermometer to check the internal temperature of the bird in several places for safety's sake and to prevent overcooking. The temperature must reach a minimum of 180°F. in the thigh before removing from the oven For more information about safely preparing and sorting foods, contact the USDA Meat and Poultry Hotline at weekdays at 1-800-535-4555 between 10:00 am and 4:00 pm (EST). The hotline provides accurate, up-to date information on safe food handling all year-round.