Maryland Department of Health

Office of Food Protection

Foodborne illnesses are caused by harmful microorganisms present in food

Common foodborne organisms may be bacteria (such as Salmonella or E. coli ​O157:H7), viruses (such as norovirus) and parasites (such as Cyclospora). They can contaminate many different foods—meat, milk, fish, shellfish, poultry, eggs, fruit, and fresh vegetables, to name a few. These organisms, or toxins they produce, may make you sick.

Many foodborne illnesses occur because of the way food is handled, prepared, and stored.

You can help prevent these infections by not giving harmful microorganisms a chance to multiply and/or contaminate foods. If you suspect that you have handled or prepared any food incorrectly, it is better to throw it away or consult a trusted food safety resource before serving or eating it.

• Wash hands with soap and warm water:

• Before and after preparing food 

• After handling raw meat, poultry, and seafood

• Before handling ready-to-eat food, such as salads or sandwiches

• After handling pets, garbage, or anything else that may contaminate your hands

• Prevent cross-contamination of foods with raw foods

• Keep raw meats and poultry separate from other foods during preparation and storage.

• Thaw foods on a plate in the refrigerator on the bottom shelf possible to prevent their juices from dripping onto other foods.

• Wash cutting boards, utensils, and kitchen surfaces with hot, soapy water after each use and sanitize them using a mild bleach solution. Be sure to rinse well.

• Cook foods thoroughly

• Cook meat and poultry thoroughly. Using an accurate meat thermometer is the best way to ensure that food is thoroughly cooked.

• Do not taste or eat raw, rare, or even pink ground meat or poultry in any form.

• Cook seafood until it is opaque and flaky.

• Do not eat raw shellfish, such as oysters or clams, even if it is marinated.

• Cook eggs thoroughly; they should be firm and not runny.

• Avoid eating foods that contain raw or undercooked eggs, like some salad dressings or desserts.

• Store foods properly

• Refrigerate and freeze perishable foods  within two hours or one hour if the room is hotter than 90o F.

• Thaw frozen food in the refrigerator or microwave oven, not the kitchen counter or sink.

• Keep cooked foods hot and cold foods cold after they are prepared.

• Refrigerate or freeze leftovers in shallow containers or tightly wrapped bags. 

Safe minimum internal cooking temperatures 

• Poultry (whole or cooked): 165o F

• Ground meats (beef, pork, lamb): 160o F

• Whole cuts of meats (beef, pork, veal, lamb): 145o F

• Fish and shellfish: 145o F or until opaque and flakes easily with a fork

• Eggs: 160o F

• Leftovers and casseroles:  165o F