What is safe handling of meat and seafood?
When handling raw meat and proteins (including poultry and fish), it is important for consumers to take steps to ensure safe selection, handling, storage, preparation and cooking. Adopting good practices, at home can protect from foodborne illnesses caused
by organisms such as Salmonella, Escherichia coli (e.g. E. coli O157), Campylobacter, Listeria and Norovirus.
If meat is kept clean there will be little or no contamination whether biological, physical or
chemical. Safe meat handling practices are necessary because, even though cooking may destroy bacteria, this is not the case for toxins if they have been formed.
See the IFST Factsheet at the Link Above
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