Foods such as raw meat, fish and poultry pose an increased risk of becoming contaminated with bacteria. Microorganisms from such foods can be transmitted to other products via cutting boards and other equipment and surfaces, leading to gastrointestinal problems associated with food poisoning. To mitigate foodborne illnesses, foods must be properly stored and clearly labeled, and prepared at sufficiently high temperatures. Effective sanitation techniques also need to be put in place to prevent or minimize the growth of pathogenic microorganisms and thus reduce the risk of contamination and transmission.