How to avoid contaminated food at the supermarket

Do a quick once-over
Your supermarket should be clean, and there shouldn’t be any torn or broken packages or loads of perishables in the aisles waiting to be put away.

Shop in order
Start with nonperishables, then pick up produce, dairy, frozen foods, meat and poultry, and prepared foods. The goal is to get in and out of the store as quickly as possible, so foods don’t have time to thaw or get too warm.

Check labels
Look for “Sell-by” and “Use by” dates. Past-prime products do make it onto shelves, so be aware; sometimes fresher stuff is in the back.

No bruising allowed
Skip produce that has punctured or bruised skin, or torn or partially thawed frozen-food packages; they’re an invitation for bacteria.

Beware the bag
The overwhelming majority of foodborne illnesses from leafy greens have been from packaged products. Buy produce in its unprocessed form, wash and dry thoroughly, and use within a few days.

Temperature matters
Produce should be displayed in open cases that are periodically misted. Milk and meat should be kept below 40 degrees F, and preferably at 35 degrees.