How To Stay Safe From Food-Borne Illnesses

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Every year the U.S Centers for Disease Control and Prevention say there are 76 million cases of food-  borne illnesses! A staggering 5,000 of them result in death. So how do you can protect yourself at the supermarket and at home? 

Clean the shopping cart. Carts are loaded with more saliva, bacteria, and fecal matter than escalators and public bathrooms! Stores now provide wipes where you pick up the carts – so use them! 

Shop in the middle of the store and work your way out. The non-perishable canned and boxed goods are kept in the middle. Starting there and moving toward the edges means that the perishables spend less time out of the cold case and in your cart.

Don’t judge meat by its color. Carbon monoxide can be used to keep meat looking red and fresh even when it’s not. Instead, check the ‘sell by’ date. You can still use it for a day or so after that.

Refrigerate leftovers within two hours of cooking and throw them out after three days! Don’t give stale leftovers to your pet because they can get sick from food-borne illnesses JUST LIKE YOU!