Every time that you sit down to eat, how many times do you wonder if anything on your plate is going to make you sick? I know I do. Here are some pointers that you can use to make your food safer.
We've all read the warnings and heard about the recalls, and I'm sure you've wondered what you can do to be sure that your food is safe. There are some things we can do to feel somewhat safer.
1.] Know your source. Buying foods produced/grown locally is a wiser choice, if at all possible. We've discussed this before with earlier articles on similar subjects.
This is not saying that locally grown food is any safer, but if buying at farmer's markets, at least you can get some on sight information about how the food was grown.
Another thing, although many foods that have been imported have been contaminated, that's not saying that all food is.
2.] Pick up fresh foods last, in the grocery store. This minimizes how long food is left open to room temps.
3.] Choose wisely. Pick fresh fruits and veggies that aren't bruised or discolored, and are refrigerated or packed with ice. Check your eggs for cracks. Don't buy dented or bulging cans, cracked jars or jars with lids that are bulging. Most of us are smart buyers, but these are meant as just a quick reminder.
4.] When bagging groceries, separate food items. Fresh food in together, frozen in another, refrigerated items in another, etc. When placing them in your vehicle, if you don't have an ice chest, put them inside the car where the air conditioning is the coolest. Trunks tend to draw and hold heat in the summer months.
5.]
At home: keep your kitchen areas clean. Check cutting boards for any cuts that would hold bacteria. Sanitize often. Clean items your kitchen with a mixture of 1 teaspoon chlorine bleach to 1 quart of water. Dishcloths and sponges need cleaning often, no less than once a week in hot soapy water.
6.] Store food properly. I needn't say more, for this speaks for itself. However, although onions and garlic do not need to be refrigerated, don't place them under the sink either. A simple leaky pipe could make them dangerous to eat.
7.] Be sure to check your fridge and freezer temps. The fridge should be at no more than 40 degrees and the freezer no more than zero degrees.
8.] Wash... your hands often; wash fresh fruits and veggies in running water. It's not necessary to buy the washes for produce.
9.] Thawing food in the refrigerator is safer than on the counter top.
10.] Cook foods thoroughly. And store cooked foods properly, as well. After 3 days in the fridge...throw it out if no one has eaten it.
11.] Keep your perspective. With all of these tips, just remember:
"There's no such thing as a zero
risk," says Suresh Pillai, PH.D.. ”There's no such thing as a sterile product."
I know that most of this is redundant information, but I thought it would be a good refresher for us all! Especially now that we'll be buying even more fresh produce in the next few months!
