While most people don’t acknowledge, reflect or dwell on it, they value tremendously the joy and pleasure that results from eating – especially with family and close friends. Food remains deeply entrenched in our family values.
Without question, emotions are also tied to what we’re eating for lunch or dinner. Emotional connections to our food sometimes make potential risks within our food supply appear frightening.
How people look at risks provides a clear understanding of why consumers react so strongly to food safety issues. People often perceive unfamiliar things as risky if they can’t control the outcome, if their exposure is involuntary, if the effects are irreversible and if it’s caused by human actions or failures.
Food-borne illnesses are a hot food safety topic. According to the Centers for Disease Control, about 5 million illnesses each year can be attributable to mis-handled meat and poultry products.
Like the food industry and our government, we have an obligation to keep food safe. The way we handle, store and cook food can mean the difference between a satisfying meal or a bout with E. coli or salmonella.
Purchasing, storing and preparing can present challenges for consumers. As  wise and safety-conscious shoppers, it is our responsibility to keep food safe once it leaves our local grocery store or meat market.
Always buy food from a reputable dealer, with a known record for safe handling. If you don’t know if the meat is fresh ask a neighbor or friend who’s shopped there before.
U.S. Department of Agriculture (USDA) advises to buy dated products only if the “sell by” or “use by” date has not expired. While these dates are helpful, they are reliable only if the food has been kept at the proper temperature during storage and handling. Although many products bear “sell by” and “use by” dates, product dating is not a federal requirement.
When we purchase products labeled “keep refrigerated,” do so only if they are stored in a refrigerated case and cold to the touch, USDA advises. Buy frozen products only if they are frozen solid. Never buy something that feels mushy.
Buy packaged precooked foods only if the package is sound – not damaged or torn.
Avoid cross contamination. To prevent raw meat and poultry from contaminating foods that will be eaten without further cooking, enclose individual packages of raw meat or poultry in plastic bags. Position packages of raw meat or poultry in your shopping cart so their juices cannot drip on other food.
Always shop for perishables last. Keep refrigerated and frozen items together so they will remain cold. Place perishables in the coolest part of your car during the trip home. Pack them in an ice chest if the time from store to home refrigerator will be more than one hour.
While most of these tips sound simple, a common-sense approach the next time you shop could ensure a safer food product for your family.
John Schlageck is a leading commentator on agriculture and rural Kansas. Born and raised on a diversified farm in northwestern Kansas, his writing reflects a lifetime of experience, knowledge and passion.