According to the European Food Safety Authority (2021), and the World Health Organization (2006), five simple steps must be followed to prevent foodborne illnesses:
Microorganisms multiply very quickly at room temperature. Large quantities of them is dangerous to health. At temperatures below 5°C and above 60°C, the multiplication of pathogens is reduced or stopped.
Unclean water, unpasteurised or uncooked milk and milk products may contain health risks dangerous microorganisms. Food that has been heat-treated or properly washed is safer.
Although most microorganisms are not dangerous to humans, many are found in the soil, water, and in the intestines of humans and animals. They are spread through dirty hands, kitchen utensils and cloths. This is how microorganisms can get into food.
Raw meat, poultry, fish and their liquids can contain dangerous microorganisms that can contaminate other food during cooking.
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Temperatures above 70°C kill all foodborne microorganisms.
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