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It’s not just cars and laptop batteries that are getting recalled anymore. Eggs and even fresh produce get tainted with horrible food poisoning agents like salmonella and E. coli these days.

Most people don’t really pay much attention to where they buy their meat and produce; the supermarket standards that they’ve grown used to usually do just fine. It is just the people who get unlucky and get an infection who quickly learn how food safety can completely depend on where they buy their meat and produce from.

Sellers at any farmers’ market usually know when to expect the most demand for their products – it is usually right after a major outbreak of food poisoning that has resulted in a recall. Consumers quickly learn that where they buy their food can affect their health. So then they look for places that sell organic produce.

The wave usually lasts for a couple of months, before people get tired of paying three times more for organic and locally grown food, and go back to buying from the supermarket. It’s not just the expense either; caring about food safety requires that you take the time to use hydrogen peroxide, antibacterial soap, meat thermometers and all that. It’s difficult to remain vigilant all the time. Except of course if you’ve actually experienced how terrible an E. coli infection can feel.

How many people actually experience food poisoning each year? It’s not a small number – about 10% of the country lands in hospital after a food infection of some kind each year. And it can affect children more than most because of their weaker immune systems. Even after people recover from the infection, the lingering effects on their kidneys and other vital organs remain for life. The problem is so serious and so expensive for the country, that Congress is working on a food safety bill that will soon allow the government to order recalls, and to enforce stricter standards. Until the government comes through, though, here are some of the best practices you can adopt to protect yourself.

Giving up eggs altogether would be the safest – no soft boiled eggs or cookie dough anymore. But if you can’t deal with that, try buying pasteurized eggs. They’re the ones that have a big red P. printed on the box. Of course they cost more than regular eggs, but that’sa  small price to pay to keep salmonella away.

There is a popular idea that vegetarianism and food safety go hand-in-hand. While that might be true to a certain extent, vegetables are just as likely to be contaminated as meat products anymore. If you buy bagged lettuce be sure to wash it thoroughly and throw away any leaves that have become overripe. A $10 salad spinner can make things easier. Also, make sure you use different cutting boards for meats and vegetables. At the end of the day, be sure to clean your cutting boards thoroughly. Boiling water can work wonders.

Leftovers must always to be dealt with very carefully, too. Nothing over a couple of days old should be considered fit for consumption. Elderly people especially are reluctant to throw out food before it has become inedibile. They are often prone to trying to save money by keeping leftovers too long. You should try to inform any elderly person you know about food safety and the dangers of food poisoning.

Be sure to listen to this video from the USDA before using any food from your refrigerator or freezer if you’ve experienced a power outage that lasted for more than an hour.