Once you get back home and everyone has washed their hands, it’s time to cook. Open the fridge and take out the food you need: be careful, the cold can help bacteria “hibernate”, actually prolonging their lifetime.
This is why it is also important to wash foods separately to prevent cross-contamination, then making sure you dry them, preferably with paper towels. Avoid using a dish towel, as well as touching different types of foods with your “dirty” hands. Be especially careful with eggs, vegetables with bits of soil still on them or fresh meat, as they are potential carriers of particularly dangerous bacteria such as salmonella and toxoplasmosis (every year an estimated 4,000 cases of salmonellosis require hospital admission in Italy, which are only the tip of the iceberg of many gastrointestinal bacteria that aren’t caught by the statistics). In this case, wash your hands with soap and, if necessary, clean under your nails with a suitable brush.
Lastly, don’t use the same utensils for different foods: for example, don’t cut bread with the same knife you used to remove cheese rind, because you can also “spread” bacteria this way. Have no fear instead for spoons and ladles you use to stir the food being cooked because the heat will kill all the microbes. If, like a good chef, you taste the food you are cooking, remember to change the utensil to avoid “contaminating” the dish you are preparing.
 Fonte: www.epicentro.iss.it/problemi/salmonella/epid.asp