The saying, goes… "You are what you eat." But, do our foods harbor organisms that could harm us? News Specialist Gretchen Carr joins us tonight. Gretchen, Do they?

They could. Last night we showed you the results of our independent lab tests on foods we picked up at random grocery stores. We found Salmonella, E-Coli, and fecal bacteria in various meats and pre-cut fruits.

Tonight, we continue our series, Risky Foods with things you should know to keep you and your family safe.

Bacteria, it can live almost anywhere, and it's living and growing in and on many of the foods we eat every day. You can't get rid of it, but you can protect yourself from getting sick from it.

Starting at the grocery store. Experts say prioritize your shopping, pick up perishable goods last and refrigerate them first.

In the refrigerator store meat on the bottom so the juices won't drip down and contaminate other foods.

When you're preparing foods, be conscious of cross-contamination. Consider your counter tops a danger zone.

((DANIEL FLOYD/ MICROBIOLOGIST: YOU DEFINATELY WANT TO USE SOME TYPE OF SANITIZER.))

An anti-bacterial spray or a clorox bleach mixture of bleach and water will kill germs on the surface. But remember, they're cagey and can find hiding places.

((WOOD CUTTING BOARDS.. I WOULD RECOMMEND THROWING THOSE AWAY...))

The reason: the tiny knife scars on top are a perfect hide-out for bacteria. Plastic can harbor germs too. experts say use marble or something non-porous.

Consider fruits and vegetables unfinished foods like meat. Wash them thoroughly. They are often grown with fecal fertilizers and can carry the bacteria all the way to your table. And be wary of meat.

((DANIEL FLOYD/ MICROBIOLOGIST: ANY KIND OF MEAT YOU HAVE YOU SHOULD TREAT IT AS THOUGH IT IS CONTAMINATED.))

Chances are, it's carrying some form of bacteria and if it's the bad kind, you can't tell by looking at it.

((THE WORSE IT SMELLS, PROBABLY THE WORSE IT IS, BUT YOU CAN HAVE CONTAMINATED MEAT THAT'S NOT GOING TO SMELL BAD AT ALL.))

Lab tests on this fresh chicken turned up Salmonella... this stuffed Pork Chop too. And about the Pork Chop, take a look at the label. It was supposed to be sold by the 8th. But when the store marked it down, it also changed the expiration date to the 9th. In fact, when we purchased it, it never should have been on the shelf. The good news is most bacteria will die in heat. So wash and cook your food well and you have every reason to feel safe.

The key is becoming conscious of the risks. Know the danger zones. Identify areas where you might cross contaminate foods, like your refrigerator and counters. And cook meats well. Meats like hamburger should be cooked all the way through; the meat should look gray or brown not pink.

So, no more rare steaks? Actually, that's not necessarily true. Meat tissues are basically sterile inside. It's the outside surfaces that pick up and breed bacteria. So sear the outside of a steak and go ahead an indulge. But hamburger, because its ground should be cooked through, and of course, things like poultry and pork.