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By KEVIN ANDERSON
r Copley JJews Service
It's not just what a person eats but how a person eats that determines the fitness factor of his diet.
Healthy eating isn’t just a matter of giving up red meat and cutting down on sugar. It means avoiding contamination in food and unnecessary chemicals in water. Most of all, it means using common sense.
Most consumers are particularly dareful about storing food in warm weather. Unfortunately; the danger of food spoilage doesn’t end on Labor D,ay. «
If you want to avoid food poisoning and the stomach ailments caused by improperly stored food, you should follow a few simple rules. , Keep hot foods hot and cold foods cold. When temperatures adjust to room temperature, harmful bacterias can thrive.
Cook meats thoroughly. Defrost meat in the refrigerator or microwave oven before cooking. Cooking frozen meat can lead to charred meat outside and raw meat inside.
You can partially microwave items and then cook immediately on the barbecue or in the broiler, but avoid time lapses in between.
Refrigeration keeps meat and poultry fresh, but temperature changes increase the chance of spoilage.
Make grocery shopping your last errand of the day. Qairy items and meats can spoil if left in the car while other stops are made.
Rewrap items encased in grocery plastic wrap before refrigerating.
This is particularly important for poultry and meats that may have been sitting in juices — a perfect medium for bacteria.
Wash utensils and cutting surfaces well after using. Don’t use a knife that's been cutting raw meat to cut up vegetables for the same meal. Meat and poultry can be bacteria carriers.
In fact, U.S. government estimates say nearly 40 percent of the poultry in grocery meat coolers are infected with salmonella bacteria. Some meat inspectors say the actual rate of contamination is even higher.
F ollow the expiration dates listed on packaging and cans to avoid the danger of spoilage. DonJt buy cans that are leaking or severely dented.
When freezing meats and vegeta
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