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Extension > Food > Food Safety > Preserving and Preparing > Meat and Fish > Safe Meat Practices

Meat and Fish

Meat cooking on grill

Safe Meat Practices

Mary Mennes, University of Wisconsin

Revised 2015 by Suzanne Driessen, Extension food safety educator

Raw pork and chicken and beef may contain germs that can cause illness or death if not refrigerated properly and not cooked properly. The following tips will help prevent bacteria from growing on foods.

Cook meat thoroughly

Foodborne Illness (Food Poisoning)

If you feel nauseous, vomit or get diarrhea, it could be foodborne illness. Depending on the illness, symptoms appear from 30 minutes to 2 weeks after you've eaten bad food. Most often, people get sick 4 to 48 hours after eating bad food. If symptoms are severe or the person is very young or old, pregnant, or already ill, call a doctor or go to the hospital.

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