How can microbial risks be avoided?

Food borne infections can be avoided by complying with hygiene rules when handling foods:

• Raw foods of animal origin and other foods (e.g. salads or desserts) should be stored and prepared separately particularly when the latter are not going to be reheated.
• Frozen meat should be removed from its packaging before thawing in the fridge.
• Packaging materials, thaw water and any marinade left over should be carefully disposed of.
• Clean any devices and surfaces that have come into contact with raw foods of animal origin, thaw water or marinades thoroughly with warm water and washing-up liquid before using them again.
• Wash hands thoroughly with warm water and soap between the individual preparation stages.
• Meat should always be cooked through. In the case of poultry ensure that the color of the meat on the bone, too, is somewhere between white and grey.
• To prevent germs migrating from the raw meat or marinade to the cooked food, different barbecue tongs or forks should be used.
• During warm weather it is better not to use raw eggs for "real" fresh mayonnaise and desserts (for instance wine froth or tiramisu).
• For other sauces, mayonnaise and otherwise sensitive foods (like desserts) which do not contain raw eggs, the following applies: Always refrigerate properly and only remove from serving just before consumption.