Consumers are bombarded through newspapers, magazines and television with information about the dangers of foodborne illness.

Although pesticide residue is a favorite topic often blamed for food-related illness, what really makes people sick is the one thing most don't worry enough about -- microbes.

Simple microbes such as E. coli, Salmonella, Listeria, Campylobacter, Staphylococcus, and other bacteria are more likely to cause illness than  pesticide residues, according to Dr. Stan Schuman, medical director of  the Agromedicine Program, an educational effort sponsored by Clemson  University and the Medical University of South Carolina in Charleston.

"It's more important to rinse your fruits and vegetables with running water for enough time to remove dirt and microorganisms than it is to remove pesticide residues that may not be there," said Schuman.

Nationally 40 to 50 percent of fresh produce shows no residue at all, according to Bob Bellinger, Clemson Extension pesticide training coordinator.

Food-related illness hits between 3.3 and 12.3 million Americans each year, kills 3,900 and costs an estimated $35 billion in medical expenses and loss of production.

Microorganisms continue to evolve, often increasing their degree of virulence. In 1990, the U.S. Public Health Service identified E.coli, Salmonella, Listeria monocytogenes and Campylobacter jejuni as the four most serious foodborne pathogens in the United States because of the severity and estimated number of illnesses they cause.

"Twenty years ago, Campylobacter, Listeria and E.coli were unrecognized as sources of foodborne disease," said Libby Hoyle, Clemson University Extension food specialist.

At the same time, bacteria already recognized as sources of foodborne illness have found new modes of transmission. While many illnesses from E.coli occur from eating undercooked ground beef, these bacteria have also been traced to other foods, such as salami, raw milk, lettuce and unpasteurized apple cider. Salmonella enteritidis, which once only contaminated the outside of eggshells, is now found inside many eggs, making uncooked eggs unsafe to eat.

Compounding the problem is the hectic American lifestyle. We are spending 51 percent of our food budget in restaurants and takeout windows. The U.S. Department of Agriculture (USDA) estimates that consumers spend 43 cents of every food dollar eating out.

An increasing amount of food prepared away from the home is then taken home for consumption, creating new opportunities for mishandling. Americans are relying more than ever on the judgment and knowledge of others to ensure safe food for your families.

"Research has shown that clean, healthy employees and controlling the temperature of foods are the two most important food safety practices when protecting the consumer in the industrial setting," said Hoyle.

When we do eat at home, we are spending less time and care preparing the meal and taking fewer precautions to ensure the food we eat is safe.

Translating food safety concerns into wise choices can be a daunting task. But there are a few simple procedures to follow when preparing food at home to ensure your family is protected, according to Hoyle.

Clean: Wash hands in hot soapy water before preparing food. Wash cutting boards, knives, utensils and counter tops in hot soapy water after preparing each food item, before going on to the next one and after use. Use plastic or other nonporous cutting boards. Consider using paper towels to clean up kitchen surfaces. If using cloth towels, wash them often in the hot cycle of the washing machine.

Separate: Cross-contamination is how bacteria spread from one food product to another. This is especially true for raw meat, poultry and seafood. Keep these foods and their juices away from ready-to-eat foods. Separate raw meat, poultry and seafood from other food in the grocery cart. Store raw meat, poultry and seafood on the bottom shelf of the refrigerator, so juices don't drip onto other foods. Always wash cutting boards, knives and other utensils with hot soapy water after they come incontact with raw meat, poultry and seafood. Never place cooked food on a plate that previously held raw meat, poultry or seafood.

Cook: Cook to proper temperatures. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that causes foodborne illness. Cook eggs until the yolk and white are firm. Don't use recipes in which eggs remain raw or only partially cooked. Cook fish until it is opaque and flakes easily with a fork. When cooking in a microwave, make sure there are no cold spots in food where bacteria can survive.

Chill: Bacteria multiply rapidly between 40 degrees F and 140 F. Refrigerate foods quickly because cold temperatures keep most harmful bacteria from growing and multiplying. Public health officials recommend setting the refrigerator at 34 to 38 F and the freezer unit at 0 F. Never defrost (or marinate) food on the kitchen counter. Use the refrigerator, cold running water or the microwave. Don't pack the refrigerator. Cool air must circulate to keep food safe.

For more information on food safety, contact your local Clemson Extension county office or the Home and Garden Information Center at 1-888-656-9988, or log on to http://hgic.clemson.edu.