We all need to eat, but what we buy at the supermarket can have a detrimental effect on our health if we don’t exercise caution.
According to food safety specialist, Jagdish Khubchandani, the United States leads the way in research, laws, regulations, practice, and protocols to maintain food safety. However, the Department of Health and Human Services reports that almost one-sixth of the American population falls ill from foodborne illnesses each year. The Food and Drug Administration adds that over 100,000 of these cases require hospitalization and more than 3,000 result in death.
So, what do food safety experts avoid buying at the grocery store? And why should you also consider avoiding these items?
1. Pre-cut Fruit
Darin Detwiler, chair of the National Environmental Health Association’s Food Safety Program, warns against purchasing pre-cut fruit. Although it may be convenient, Detwiler argues that “convenience should never come before our safety.” He explains that he has witnessed produce section workers at supermarkets neglecting to wash their hands after cleaning the floor, before cutting and packaging fruits. This lack of hygiene leads to contamination and increased time for pathogens to grow before purchase. Khubchandani adds that it is difficult to determine the quality of pre-cut fruit until it’s opened at home.
2. Ready-To-Eat Cooked Foods
Ready-to-eat cooked foods in the grab-and-go section of supermarkets are also a source of concern. Detwiler advises against consuming these items due to the difficulty in keeping them at the correct temperature (below 40 degrees Fahrenheit or above 140 degrees Fahrenheit). If these foods remain within the “danger zone” for too long, bacteria can multiply rapidly, resulting in illness. Moreover, the risk of cross-contamination and allergen concerns are higher with ready-to-eat foods prepared in supermarkets.
3. Bagged Lettuce
Detwiler highlights the frequent outbreaks and recalls associated with bagged lettuce. He raises concerns about grocery stores that bag their own leafy greens mix without proper knowledge of the source or quantity of lettuce. Due to past instances of E. coli and listeria outbreaks linked to bagged lettuce, Detwiler suggests purchasing whole heads of lettuce and washing them at home.
4. Most Deli Counter Items
Both Khubchandani and Detwiler avoid most deli counter items. Employees often lack knowledge about food safety, fail to follow proper procedures, and store items for unknown durations. In addition, hygiene practices and temperature control in the deli case can be subpar. While regulations exist to ensure safety, issues with deli counter items are common. Detwiler recommends opting for packaged deli foods with clear company names, dates, and lot codes, and preparing them at home.
5. Cantaloupe
In 2011, a widespread listeria outbreak was traced back to cantaloupe, resulting in multiple fatalities and illnesses. Detwiler explains that cantaloupe is particularly prone to contamination due to its difficult-to-clean exterior and the favorable pH level for pathogen growth inside the fruit. Cutting cantaloupe with a contaminated knife only exacerbates the problem. Detwiler advises against saving leftover cantaloupe and avoiding cantaloupe served in restaurants.
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