Cutting boards should be constructed from nonporous materials. Wood cutting boards should be made from a hardwood, such as maple. If possible, have a separate cutting board for raw meats to prevent the spread of bacteria to other foods. Thoroughly wash and rinse cutting boards when changing from one food to the next. Discard cutting boards that become excessively worn or that develop hard-to-clean grooves.
It's best to avoid eating undercooked or raw egg yolks or egg whites. Although not common, some fresh eggs in the shell can contain a form of salmonella bacteria that causes foodborne illnesses.
Not necessarily. Be sure to check other parts of the turkey with a conventional meat thermometer. Poultry should be cooked to at least 165° F.
Spoilage bacteria cause foods to deteriorate, giving them an unpleasant taste, odor or appearance. For example, spoilage bacteria can cause fruits and vegetables to get mushy or slimy, or meat products to develop a bad smell. Most people don't become ill from consuming spoiled food, as long as it has not been contaminated with disease-causing bacteria. Unlike spoilage bacteria, disease-causing bacteria do not usually affect the taste, odor or appearance of foods, making them difficult to detect.
Raw meat products, especially ground meats, can contain harmful bacteria. Food dishes made from ground meats, such as meat loaf and burgers, should be cooked until they reach an internal temperature of at least 160° F.
