Despite the majority of safety measures taken, about 48 million people contract some form of food poisoning each year, according to the Center for Disease Control and Prevention.
According to CNN, Salmonella was considered the top cause of foodborne illness last year based on a CDC's 2012 report card on food poisonings, but the overall instance of Salmonella was unchanged from the 2006-08 data, the agency found. The second most common foodborne illness was Campylobacter, which increased 14 percent since the 2006-08 data was collected.
Chicken and ground beef top a list of "risky meat" published by the Center for Science in the Public interest. Meat and poultry products have been linked to "at least 1,174 outbreaks involving 33,372 illness" in a 12-year period found between 1998 and 2010, the organization stated.
The United States Department of Agriculture has an online reporting tool for those who think they might have an foodborne illness.
"While we have made progress in making food safer including cutting E. coli O157-related illnesses in half we still have work to do," Dr. Elisabeth Hagen, the USDA's undersecretary for food safety, said in a statement. "As Salmonella rates continue to stagnate, we look forward to CSPI's support, and the support of other groups committed to food safety, of our efforts to reduce this dangerous foodborne pathogen, including modernization of the poultry inspection system."
The Environmental Working Group published an analysis of existing data on antibiotic-resistant bacteria contained in meat sold in supermarkets. 81 percent of ground chicken, 69 percent of pork chops, 55 percent of ground beef and 39 percent of chicken were found to contain the bacteria, the organization reported.
The organization also published "dirty dozen" fruits and vegetables, a consumer shopping guide to determine which types of produce pose the highest threat of pesticides. In 2012, cantaloupes, spinach and spring mix salad and mangoes were linked to outbreaks.
"Improving food safety begins before the products ever reach the consumer, at the slaughterhouse and in the fields, but "being careful in the kitchen is also very important," said Dr. Robert Tauxe, deputy director of the CDC's Division of Foodborne, Waterborne and Environmental Diseases in the press release.
The CDC provides a few simple steps to prevent any foodborne illnesses:
In the Store: A 2010 study found that young children can be exposed to raw meat and poultry products while riding in shopping carts, particularly if they ride in the basket of the cart. When in stores, researchers suggest parents keep their children away from these products by placing them in cart's seat.
Separate raw meat, poultry and seafood purchases from other food products to prevent cross-contamination and place them in plastic bags. It also recommends placing them in separate shopping bags at checkout.
Storage: Packaging meat products in leak-proof containers to prevent cut cross-contamination. The CDC reports, Listeria monocytogenes, another type of illness-causing bacteria, can grow in foods in the refrigerator. The temperature inside the fridge should be 40 degrees or lower, and the freezer should be 0 degrees or lower.
Food Preparation: Wash your hands before handling any type of meat. Use separate cutting boards for fruits and vegetables and raw meat to avoid cross-contamination. Wash fruits and vegetables under running water.
Cooking temperatures have to reach a certain temperature to destroy bacteria such as E. Coli and Salmonella. A thermometer should be placed in the thickest part of the meat without touching the bone. Ground beef, lamb and poultry should be cooked to 160 degrees Fahrenheit; whole chickens, turkeys and poultry parts to 165 degrees; and whole cuts of meat-like steaks, chops and roasts to 145 degrees.
Storing leftovers: Harmful bacteria can start growing at room temperature, so any leftovers should go into the fridge or freezer within two hours of cooking. Storage times for the fridge and freezer can vary depending on the food.