Food-borne disease occurs when foods aren't cooked, handled, or stored properly and become contaminated with harmful bacteria, viruses, parasites, or toxins (poisons). Food-borne disease can cause severe vomiting, diarrhea, and stomach cramps. Symptoms may not appear for 24 to 48 hours.

Food poisoning is usually caused by how food is prepared or stored. Germs (bacteria) can grow in food if it is not handled right. Germs can also grow on any surface, including cutting boards and sponges.

Irradiation is slowly gaining consumer acceptance as a way to make foods safer. Foods are bathed with low levels of radiation, which kills such deadly bacteria as E. coli, campylobacter and salmonella.

From the farm to the store, meat and poultry products must be chilled -- and kept chilled, packaged and handled properly so it will be safe for consumers to buy. Several government agencies have the responsibility to assure the food's safety. In the home, food caretakers must do their part to store, handle and cook meat and poultry right so it's safe to eat.

The color pink in cooked turkey meat raises a "red flag" to many diners and cooks. Conditioned to be wary of pink in fresh pork, they question the safety of cooked poultry and other meats that have a rosy blush.

The FDA notes that shellfish, especially mollusks, are more likely to cause foodborne illness than fish because shellfish pump water through their bodies.

These tips can help you reduce your risk of becoming ill from the food you eat at home and in restaurants.