📌**Prevention: How to Avoid Food Poisoning** 🛡️🍽️ 🔥**Cook Thoroughly**: ✅**Meat Matters**: Chicken, turkey, and other poultry should reach an internal temperature of **75°C (165°F)**—use a food thermometer! For beef, pork, or fish, aim for **63°C (145°F)**. No more guessing games! ✅ - **Kill the Baddies**: Undercooked meat can host *Salmonella*, *E. coli*, or *Campylobacter*. If it’s still pink or oozing, keep cooking! ✅ - **Leftovers? Nuke ’Em**: Reheat leftovers until they’re **steaming hot** (above **75°C/165°F**). Microwaving unevenly? Stir halfway to avoid cold spots! ✅ - **Egg Alert**: Avoid raw or runny eggs unless they’re pasteurized. *Salmonella* loves a half-baked omelette. And also for those taking raw eggs , be warned ❌