Safe steps in food handling, cooking, and storage are essential to prevent foodborne illness. Following four basic steps - clean, separate, cook, and chill will keep your food safe.
Recalls are voluntary actions carried out by industry in cooperation with federal and state agencies. Products are recalled when found to be contaminated, adulterated, or misbranded.
Exposing meat and poultry to ionizing irradiation can control many foodborne pathogens. USDA has done extensive research to determine the positive benefits of irradiation.
USDA provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers.
