According to the Centers for Disease Control and
Prevention, approximately 128,000 people are hospitalized each year due to E.
coli, salmonella, listeria, and other food borne illnesses. Three thousand of
them die. This is a sobering statistic. Ten years ago I spent three days in the
hospital due to food poisoning. It’s not an experience I ever want to repeat or
want anyone else to experience.
So here are some tips on food safety:
1. Buy whole produce only. I know it’s tempting to
purchase that cut watermelon or cantaloupe because it’s easy to see if it’s
sweet by looking at the color and texture of the fruit. But it’s not a good
idea. The contamination risk of pre-cut produce is much higher.
2. Always place meats and produce in the plastic bags
supplied by the store, even though the food comes pre-packaged. Those grapes
and cherries that come in plastic bags with air holes can become contaminated
when you place them in your shopping cart.
3. If you’re using reusable shopping bags, make sure
you wash them frequently. They’re great for the environment, but any food
particles inside them will quickly grow all sorts of nasty stuff in the heat of
your trunk.
4. And speaking of trunks, don’t place your groceries
in your trunk on hot days. Put them on your backseat where it’s cooler, and
there’s more airflow.
5. Don’t rinse chicken and eggs before using them.
Any bacteria on the chicken can splash to your faucets and countertops, and
bacteria on eggshells can be absorbed into the egg washed. Eggs are washed and
sanitized before their shipped to markets.
6. Wash your hands thoroughly with soap and water
after handling raw foods. A good rule of thumb is to sing the birthday song to
yourself twice as you’re lathering up. And don’t forget to wash between your
fingers and the tops of your hands.
