An estimated 5,000 people in the U.S. die each year from food-borne illnesses. Some of the most common ones are caused by bacteria from animals slaughtered for meat. Deadly strains often come from fecal material that taints the meat during processing. Poor storage—storing meat at temperatures that are too warm—and improper handling, such as using the same cutting board for raw and cooked meats, can encourage bacteria to multiply and cross contaminate, which might make people sick. Improper cooking can also increase your risk. Go to http://www.fsis.usda.gov/, click on "fact sheets," then "kitchen companion" for a helpful booklet. Here are seven things I do when I shop to minimize my family's risk:
Although it's no guarantee the meat won't make you sick, I always choose a date with the most leeway.
It can be a source of bacteria. So if the meat packages are leaking, sticky, or wet, I ask the butcher to cut me a dry piece.
Put a plastic bag (get one from the produce aisle if you can't find one near the meat) over your hand and use it as a glove. Slip the bag back over the package of meat you select to prevent bacteria from contaminating you, your other groceries, or your fridge.
If meat smells off, I don't buy it because it might not be fresh. (Even if it smells OK, however, that's no guarantee it's not loaded with bacteria.) And never rely on color alone since meat can be treated with carbon monoxide to make it look red and fresh.
Cuts of meat are held to a higher standard than ground. I often choose cuts and have my trusted butcher grind them. The machine should be clean.
The flesh shouldn't have any gaps between the muscle fibers. Also sniff it; fish shouldn't smell fishy or like urine or ammonia. If you're buying whole fish, check the eyes; they should be clear, not cloudy.
Or ask to have meat and fish packed in a bag of ice so it stays cool. That will help slow the growth of bacteria.
This article first appeared in the December 2008/January 2009 issue of ShopSmart.
