Winn Dixie's Organics & Naturals

In a season synonymous with fresh fare, it’s more important than ever to make sure your food prep and storage habits are up to snuff. Every year, more than 76 million people come down with food-borne illnesses, according to Centers for Disease Control and Prevention ( cdc.gov/foodsafety). And although media attention focuses on industrial lapses, CDC studies show that most food-borne diseases result from improper handling. Heed these simple precautions to avoid becoming part of the statistics. BY KATY NEUSTETER

Safety tips

» When shopping, place meat products in plastic bags to avoid contaminating other foods.

» If you don’t plan to go straight home, take an insulated cooler for transporting perishable foods.

» Use or freeze food within three to five days of its sell-by date.

» Clean cans before opening lids.

» Cut away deep bruises in fruit—they’re bacteria breeding grounds.

» To prevent bacteria from spreading, don’t wash raw meat before cooking it.

» Reheat leftovers to 165 degrees
(steaming hot); bring sauces,
soups, and gravies to a boil.

» Clean kitchen surfaces and cutting boards with hot, soapy water after preparing each food item.

Did you know?

» You can’t tell by simply looking at, smelling, or tasting food whether it contains pathogens.

» You don’t need to wash store-bought eggs before cracking them. During processing, eggs are coated lightly in mineral oil to prevent bacteria from permeating shells.

» Most E. coli illness is linked to eating undercooked, contaminated ground beef.

Does washing
produce make
it safer?
Yes. Not only does washing fruit
and veggies reduce pesticide
residues, it also helps to reduce
bacteria that may latch on to
produce during processing,
shipping, or handling. Make your
own wash by mixing 1 tablespoon
fresh lemon juice with 2 table-
spoons vinegar or baking soda
and 1 cup water; or try all-natural
washes. Spray on and wipe or
rinse clean.