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Keep food safeBy John Schlageck Kansas Farm Bureau Food is deeply entrenched in family values. While most people don't acknowledge it, a recent nationwide survey reveals people value the joy and pleasure that results from eating. Without question, emotions are also tied with what we're eating for breakfast, lunch or dinner. Emotional connections to our food sometimes make potential risks within our food supply appear frightening to some. 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 an example of the results of actions uncontrollable and unforeseeable by the consumer. Depending on where you look for figures, approximately 5 million illnesses each year and 4,000 deaths can be attributable to meat and poultry products, according to Centers for Disease Control. About 9,000 people die and at least 6 million become sick each year from food-borne infections. Like the food industry and our government, we, the consumer, have an obligation to keep food safe. The way we handle, store and cook food can mean the difference between a satisfying meal and a bout with E. coli or salmonella. Purchasing, storing and preparing both food, especially traditional and new meat and poultry products presents many challenges to consumers. As a wise and safety-conscious shopper, 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 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. Date: 7/31/07
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