>>93585722>sanitize your dishes (do not just hand wash, looking at you remi)>sanitize your surfaces, like the counter and sink and the fridge>don't re-use contaminated cutting boards and tools for different things>don't re-use your contaminated hands without washing them>cook the food fully with a safe internal temperature>don't eat (formerly) hot food that's been out for several hours>don't eat leftovers without reheating themTime and temperature are the major factors since it allows bacteria to multiply on food, but re-contaminating your food over and over again from an unwashed countertop doesn't help. Cooked food might be sanitary temporarily from the heat of cooking, but it will become dangerous again since it's warm and that speeds up growth, especially if you put it on a dirty plate or serve it with a dirty knife. It will end up smeared in the same bacteria that was on the raw ingredients, but it will grow much faster and can end up far worse. Food should be cooled in the fridge as soon as possible (no more than an hour), and leftovers should be thoroughly reheated before eating especially if they are high-surface-area starchy foods like rice and pasta.
Meat is also not your enemy and not the only source of food poisoning. Uncooked vegetables, especially those in contact with the dirt, are just as dangerous. Of course, there's no need to go overboard with washing, just make sure you clean your fridge regularly and your counter after you use it. Soap and warm water is all your hands need. You don't have to wash meat either since it will be cooked, it just needs to actually get cooked, and not be left out at room temperature afterwards. Bacterial growth is exponential, as they multiply faster the more of them there are, so the first hour or so is quite slow if it's not seriously contaminated.
If something is left out for a long time, even reheating it may not help since there could be dangerous levels of toxins. This is less of a problem with raw ingredients since it's a lot slower if they're properly stored and your animal senses can spot the spoilage easily, but your arrogant human brain may delude itself that cooked food is safe when it's blatantly not.
