Poultry: More than 60 percent of raw poultry sold in the U.S. contains bacteria such as campylobacter and salmonella. Thoroughly cook poultry until juices run clear and there is no sign of pink. Cooking kills the bacteria.

Stews, soups, and gravies: Those containing meat, poultry, or their juices are a breeding ground for several dangerous bacteria. To reduce risk, refrigerate these foods in small containers to cool them faster. Bring to a boil when reheating.

Ground beef: E. coli bacteria can be present on the surface of beef. Cooking steak kills bacteria on the surface. With ground meat, the surface gets mixed and could end up in the middle of the hamburger. Cook ground meat thoroughly to kill E. coli bacteria.

Deli meats: Set your refrigerator just above freezing to store deli meats. Eat or freeze within five days to avoid Listeria bacteria.

Leftovers: Discard any that have been unrefrigerated for two hours. When reheating, bring to a temperature of 165 degrees or more.

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Information provided on this site is not provided as a substitute for a Patient/Doctor relationship.  All consumers of dietary supplements are encouraged to consult with their Doctor before starting any dietary supplementation.

This website has been developed and is maintained by Independent Representatives of the GBG Health and Wellness company.