The Dirtiest Foods You're Eating

Here’s a scary statistic: 76 million Americans get food poisoning every year. Some foods can be riskier than others. So, here are some of the dirtiest foods you’re eating. Along with tips that’ll help you protect yourself. This comes from Rodale Publishing.

Pre-packaged lettuce. According to the Center for Science in the Public Interest, lettuce accounts for 11% of reported food-poisoning outbreaks linked to produce and “salad” accounted for 28%. Why would this happen? Well, pre-packaged salad mix isn’t naturally more hazardous than loose greens or a head of lettuce, but it’s the claims of being “triple washed” that lull consumers into complacency. So rinse your salad greens one leaf at a time under running water before eating. However, if E. coli bacteria are present, there’s still no guarantee that rinsing the leaves will remove it entirely. Also, beware of cross-contamination. You shouldn’t do things like put salad in the same colander you washed chicken in. Or make a salad after touching a towel you used to wipe up poultry juice.

Chicken. Consumer Reports tested over 500 chickens, and found that more than 80% of them were contaminated with bacteria. So what’ll help you avoid a tainted bird? First, test the chicken’s temperature. If the package isn’t cold to the touch when you pick it up at the market, find one that is. Check the bird’s color. If it’s more brown than pink, it can be a sign of poor refrigeration. Also, make sure you cook it thoroughly – that means no pink left when you slice it.

Eggs. Food poisoning linked to eggs sickens an estimated 660,000 people annually and KILLS 300. So what can you do? Check the egg cartons. You’re looking for the word “pasteurized” - the high heat used during the pasteurizing process destroys salmonella. Also, check the expiration date and remove each egg and look for cracks – because germs can enter after pasteurization. Keep the eggs in their carton and store it in the coldest part of your fridge - which is usually the back of the lowest shelf.

Keeping Food Safe in the Kitchen

1. Refrigerator temperatures fluctuate, especially from season to season. The best way to regulate your refrigerator is with a refrigerator thermometer. Set the thermometer in the center of the middle shelf (not on the door) and keep it inside at all times. Most importantly, check the temperature regularly to be sure your food is stored safely below 40°F! Adjust the settings on the control dial accordingly.

2. Perishable leftovers from a meal should not stay out of refrigeration longer than two hours. In hot weather (80°F or above), this time is reduced to one hour.

3. Remember to wash hands with soap and water during food preparation, especially between tasks.

4. If you’re a person who takes leftovers home, write the date of purchase on your take-out container – and remember to discard leftovers within three to five days.

5. The most popular use for microwaves is reheating leftovers – but if your microwave isn’t equipped with a turntable, you may need to take extra precautions to make sure leftover food is cooked throughout. Rotate food one-half turn midway through the heating time and give it a stir to eliminate cold spots where bacteria can survive. Then let food stand for one minute before inserting a meat thermometer to ensure food has reached the proper internal temperature of 165 degrees Fahrenheit.