DESPITE MEDIA HYPE, mad cow disease poses no threat in the United States.

Instead, the U.S. Department of Agriculture (USDA) reports that four bacteria -- campylobacter, E. coli O157, listeria monocytogenes and salmonella -- are the most common illness-causing pathogens associated with meat and poultry products.

"They're present on raw meat, poultry and raw eggs, and they've existed as long as there have been animals and people consuming animal products," says Bessie Berry, manager of the USDA Meat and Poultry Hotline in Washington, D.C.

These bad bugs, which can also contaminate cooked animal products, can be dangerous. Each year, food-borne illness afflicts roughly 80 million people in the U.S., causing fever, stomach cramps, vomiting and diarrhea. Moreover, 4,000 Americans die annually from consuming tainted meat and poultry products.

To reduce your risk of a meat or egg-related food-borne illness, safe handling and storage are key.

"If you treat meat properly before and after cooking, illness-causing microbes won't multiply to unsafe levels," says Berry, who offers the following meat and egg safety primer.

Treat Meat With Care

• BUY MEAT FROM A REFRIGERATED CASE. Then take it home immediately and refrigerate.

  "Keeping meat cold will retard the growth of bacteria so they don't multiply to a level that cooking can't destroy," says Berry. "Your refrigerator should be no warmer than 40 degrees."

• USE A MEAT THERMOMETER. To kill "bad" bacteria, you must cook meat to an internal temperature that's hot enough to obliterate harmful microbes.

  Use a meat thermometer and cook ground beef to at least 160 degrees; ground poultry, 165; red meat (roasts, steaks and chops), 145; poultry (the whole bird), 180, with thermometer inserted into the thigh; poultry breast, 170; and pork and game, 160.

• DON'T LEAVE LEFTOVERS out for more than two hours after cooking (no more than one hour in temperatures above 90 degrees).

  "This is one of the biggest mistakes many people make," says Berry. "After consumers cook the meat, they think nothing can happen to it."

  But at room temperature, organisms -- even in cooked food -- can multiply. Microbes from the environment and your own body can contaminate meat when transferred to foods during preparation and serving.

  Also, store any leftovers in shallow containers -- so the contents can cool faster in the refrigerator or freezer (set at 0 degrees). To kill potential pathogens in leftovers, reheat to 165 degrees.

• THAW MEAT IN THE REFRIGERATOR -- not on the counter (so meat can't come to room temperature, allowing organisms to multiply). If you thaw meat outside of the fridge, leave the meat wrapped, place it covered in cold water in an airtight container and change the water every half-hour.

  "Thawing in the microwave is also an option, but be sure to continue the cooking process as soon as the meat thaws. Any lag time between microwave thawing and actual cooking allows organisms to proliferate," says Berry.

• WASH UP. Wash your hands with soap and water before and after handling meat and other raw food, and after using the bathroom. Also, wash your knives and cutting board with soap and water after you handle meat.
• DON'T EAT RAW EGGS or foods that may contain them such as raw cookie dough. Even a partially cooked egg isn't a good idea. "If you have an egg sunny side up, keep in mind you're taking a risk," says Berry.

Sandra Gordon spoke with Bessie Berry, manager of the USDA Meat and Poultry Hotline in Washington, D.C., at 800-535-4555.

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