The following food safety guidelines help reduce the risk of contracting a foodborne illness:

* Wash hands with warm, soapy water for at least 20 seconds before, during and after handling food.

* Defrost meat in the microwave or refrigerator, not on the counter at room temperature or outside near the barbeque.

* Marinate meat in the refrigerator.

* Undercooked meats pose a risk for E. coli infection, which can lead to kidney failure or death. Thoroughly cook hamburgers, veal, lamb, and pork to an internal temperature of 160 degrees; ground poultry to 165 degrees; and steaks to at least 145 degrees (medium-rare).  Whole poultry should reach 180 degrees in the thigh and breast meat to 170 degrees.

* Wash all plates, utensils, surfaces that come into contact with raw meat before using them again.

* Keep cold dishes cold and hot dishes hot.  Do not leave perishable food out for more than two hours, or no longer than one hour, if the temperature exceeds 80 degrees.

For more information, visit www.michigan.gov/foodsafety, www.foodsafety.gov, www.fightbac.org, or call the U.S. Department of Agriculture Meat and Poultry at 800-535-4555, the U.S. Food and Drug Administration at 888-SAFE-FOOD, or a Michigan State University Extension office.