Thing is, sometimes these “reduced” items can pass along more than you bargained for—like bacteria. That’s why Shelley Feist, executive director of the Partnership for Food Safety Education in Washington, D.C., offers these tips to keep the bad out of bargains.
Check the dates
Rule out anything that’s past its use-by date and cook or freeze everything else right away.
Not refrigerated?
Skip it. If meat, poultry, and cut-up fruit and veggies aren’t kept cold, bacteria can move in.
Bypass the bruised produce
Like ambulance chasers, bacteria are drawn to damage.
By Dorothy Foltz-Gray
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