You can avoid the flu this season by taking one simple step: Get a flu vaccination.

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.

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.

Using a meat thermometer to make sure foods reach the correct internal temperature can protect your family from salmonella and other illnesses.

Just as simple things can upset your digestive system, simple changes can help. The following tips can help prevent or relieve digestive ills.

Although most foodborne illness stems from raw animal foods -- such as eggs, meats and dairy products -- fruits and vegetables may carry germs, too.

The liver is a multitasking organ, with many functions. Nearly all the blood that leaves the stomach and intestines passes through the liver for processing.

The gallbladder is a four-inch, olive-shaped muscular sac that lies under the liver in the right side of the abdomen.

Your stomach's starring role is as an organ essential for digestion. The stomach breaks down all the food you eat.

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.