To Avoid Disease, Wash Grocery Totes Regularly

Some governments — such as Washington, D.C., and Montgomery County, Md. — have imposed a tax on bags at retailers.  They say the tax is to help the environment, but they may be putting their citizens health at risk.

“Unwashed grocery bags are lingering with bacteria which can easily contaminate your foods,” says Ruth Frechman, a registered dietician and spokeswoman for Academy of Nutrition & Dietetics (formerly the American Dietetic Association).

“Cross-contamination occurs when juices from raw meats or germs from unclean objects come in contact with cooked or ready-to-eat foods like breads or produce,” she explains.

Only 15%  of Americans regularly wash their bags, creating a breeding zone for harmful bacteria, according to a survey by the Home Food Safety program, a collaboration between the Academy of Nutrition & Dietetics (formerly the American Dietetic Association) and ConAgra Foods.

Each year, 48 million Americans are affected by food poisoning caused by foodborne pathogens such as salmonella, listeria and E. coli.

“Food poisoning can easily be prevented with practical steps, such as cleaning grocery totes and separating raw meats from ready-to-eat foods when shopping, cooking, serving and storing foods,” Frechman says.

According to Frechman, bacteria can be eliminated by:
• Frequently washing your grocery tote, either in the washing machine or by hand with hot, soapy water;
• Cleaning all areas where you place your totes, such as the kitchen counter;
• Storing totes in a clean, dry location; and
• Avoiding leaving empty totes in the trunk of a vehicle.

“When grocery shopping, wrap meat, poultry and fish in plastic bags before placing in the tote, and use two different easy to identify totes; one for raw meats and one for ready-to-eat foods,” Frechman says.

It’s also important to separate raw meats from ready-to-eat foods when preparing food, she says. To stay safe in the kitchen, use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables.

“Don’t confuse them, and always wash boards thoroughly in hot, soapy water or in the dishwasher after each use,” she says. “Discard old cutting boards that have cracks, crevices and excessive knife scars.”

About Joel Whitaker

Joel Whitaker is a long-time professional journalist (Tampa Bay Times, Wall Street Journal, Philadelphia Bulletin, Institutional Investor, executive newsletters) and Catholic convert. He is the RCIA coordinator for his parish.
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