With articles like this one sharing reasons that red meat is bad, it makes you wonder what people are putting into their bodies.

I'm not here to discuss why you should or shouldn't eat red meat. That's another article. I am, however, here to share the importance of knowing the proper ways of storing and cooking red meat.

Spoiled meat is a breeding ground for bacteria such as Staphylococcus, Salmonella, Bacillus, Clostridium and Escherichia coli. According to the U.S. Department of Agriculture, "Bacteria multiply rapidly in the "Danger Zone" — temperatures between 40 and 140 °F (4.4 and 60 °C)."

Let that sink in next time you buy meat from the store while it's 70 °F outside. You put it in your car, thinking it'll be fine until you get home and put it in the fridge or freezer. Which, in all honesty, it probably will be.

Since you can wash your hands to remove bacteria, you can wash your meat too. Right? Wrong!

The USDA does not recommend washing meat before cooking it. Some bacteria are clingy and won't come off. However, there are other bacteria that are easily washed off.

The problem? They can spread to the surfaces in your kitchen where they can multiply.

While bacteria can multiply rapidly, cooking meat can destroy or reduce the bacteria. 160 °F is the temperature needed to kill E. coli and Salmonella.

Check out this helpful guide for safe minimum cooking temperatures.

A food thermometer will ensure that you have reached a safe cooking temperature. Don't worry that it will make you seem like an inexperienced cook. It actually does the opposite, since looking for visual signs that your food is done can lead to overcooking.

When handling any food, be aware of cross-contamination that can spread bacteria from one surface to another. From the store to cooking time, it's important to avoid mixing raw meat with anything else.

Speaking of the store, when you look at the displays of red meat, you probably expect it to be red in color. It's important to know that not all "red meats" are the same color. That doesn't mean that the product isn't fresh.

Prolonged exposure to air and light will darken meat that was once bright red.

This is due to both myoglobin and oxymyoglobin having the ability to lose their oxidation, which results in a brown color called metmyoglobin.

I know, it's a scientific jumble of words in that last sentence. This piece explains the process so that your brain can follow along.

So what happens when red meat does go bad?

First, consider how the meat has been stored and how long it has been stored for. In the fridge, raw ground red meats are safe for one to two days. Roasts, steaks and chops can last three to five days, while cooked meats last three to four days.

If you purchase meat and don't plan to use it before the recommended storage time in the fridge, store it in the freezer. While it's safe to freeze red meat in its original packaging from the store, wrap over anything that is permeable to air.

Let's say you didn't know about any of this until now. You've got bacon in the fridge with mold on it. Now what?

Luncheon meats, bacon and hot dogs should be discarded if you notice any traces of mold on them. This page from the USDA explains how to handle foods with obvious mold.

Smell, texture and color are quick indicators of spoiled red meat. If it has a pungent smell, sticky or slimy texture or a distinct change in color to green or greenish-brown, it's probably time to say goodbye.

As tempting as it may be to try to keep that steak that's been in the fridge a bit too long (you paid so much for it), let it go.

Or, you know, risk your health and end up with medical bills that are far costlier than buying new meat.