Food safety is a scientific discipline describing the handling, preparation, and storage of food in ways that prevent foodborne illness. This includes a number of routines that should be followed to avoid potentially severe health hazards. Food can transmit disease from person to person as well as serve as a growth medium for bacteria that can cause food poisoning. In developed countries there are intricate standards for food preparation, whereas in lesser developed countries the main issue is simply the availability of adequate safe water, which is usually a critical item.

Millions of cases of food-borne illness occur every year which can range from being unpleasant or even deadly. To ensure it’s safe, meat should be cooked to internal temperatures specified by the Food Safety and Inspection Service.

Keep the holiday table full of cheer by abiding by the second cardinal rule of safe home food preparation: Keep hot foods hot and cold foods cold.

Great information for having a healthy and safe outdoor party, including tips for food safety and correct temperatures.

The USDA Food Safety and Inspection Service has updated poultry cooking recommendations this year, including the recommendation that the bird be cooked to an internal temperature of 165 degrees Fahrenheit, said Lynn Paul, Montana State University Extension food and nutrition specialist.

It all comes down to temperature, experts say.