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To Market, To Market
Prevention of foodborne illness starts with your trip to the supermarket.
Pick up your packaged and canned foods first.
Don't buy food in cans that are bulging or dented or in jars that are
cracked or have loose or bulging lids.
Look for any expiration dates on the labels and never buy outdated food.
Likewise, check the "use by" or "sell by"
dates on dairy products such as cottage cheese, cream cheese, yogurt,
and sour cream and pick the ones that will stay fresh longest in your
refrigerator.
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Choose eggs that are refrigerated in the store.
Before putting them in your cart, open the carton and make sure
that none are cracked or leaking.
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Save to the last frozen foods and perishables such as meat, poultry
or fish. Always put these products in separate plastic bags so
that drippings don't contaminate other foods in your shopping cart.
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Check for cleanliness at the meat or fish counter and the salad bar.
For instance, cooked shrimp lying on the same bed of ice as raw fish
could be contaminated. When buying from a salad bar, avoid fruits and
vegetables that look brownish, slimy, or dried out. These are signs
that the product has been held at an improper temperature.
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When shopping for shellfish, buy from markets that get their supplies
from state-approved sources; stay clear of vendors who sell shellfish
from roadside stands or the back of a truck. And if you're planning
to harvest your own shellfish, heed posted warning about the safety of
water.
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Take an ice chest along to keep frozen and perishable foods cold if it
will take more than two hours to get your groceries home.
Next: Four Simple Steps to Preparing
Food at Home
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Clean
Separate
Cook
Chill