Watch out for hidden germs in supermarkets

Dairy
In the dairy section, we found cartons containing cracked eggs that had leaked and dried on the shelves. “We found various types of bacteria on the dairy case,” Morbach says. “Outside of the spilled milk, we found actual molds that at times can cause infections and trigger allergic reactions.”

Prepared foods
Of course, we all know raw fish has its own food safety risks. But Sanit Air scientists found that some of the risk was due to how the sushi bar was situated in the grocery store. In one supermarket, potted plants were placed next to the sushi. The scientists’ assessment?  Disgusting! Potted plants sit in dirt. And a carpet near one sushi bar was caked with old food, a veritable bacteria playground. 

Checkout counter
Surprisingly, the grocery carts we tested were relatively clean. But the checkout counters’ conveyor belts weren’t. “I found organisms that are typically associated with open wounds and could cause infections,” Morbach says.

Shopping tips
Before you write off grocery shopping for good and start ordering online, here are some tips:

• Wash your hands thoroughly as soon as you get home.
• Wash all your produce carefully, especially if it’s been misted.
• Check the “sell by” or “used by” dates to make sure they haven’t expired.
• Wrap fruits and vegetables in plastic at the store. Don’t place uncovered raw items directly on the checkout conveyor belt.
• Choose prepared foods stored at the right temperature. If it’s supposed to be hot, make sure it is. Pick the package at the bottom of the pile for the hottest one. If it’s raw and needs refrigeration, make sure the case is cold. Again, pick from the bottom where it remains the coldest.
• If it doesn’t look good, don’t buy it.

Several years ago, the supermarket industry, in partnership with government and consumer organizations, developed a consumer education program called Fight BAC, which emphasizes four key principles for consumers to know and follow, including:

• Clean: Wash hands and surfaces often
• Separate: Don’t cross-contaminate
• Cook:  Cook to proper temperature
• Chill: Refrigerate promptly

How to pick a supermarket
Morbach advises examining your store’s overall cleanliness. “If you see crumbs on the floor or if you see spilled items,” she says, “that should automatically be a red flag.” Also, look at the store’s shelves. Watch out for spilled milk or spilled juice. “Even if germs don't get inside the container, we’re touching the containers,” she says. “That’s a concern.”

See how food is stored. Cold food should be kept cold. And hot ones should be kept hot. “If it looks like [food] was made at the beginning of the day and it’s sitting in that warm container all day, it’s not a good idea to buy it,” she says.

Here’s what to look for:

• Be on the lookout for spills.
• Look at how the food is stored.
• If you see unsanitary conditions at your supermarket, notify the manager.
• If it remains dirty the next time you shop, take your business elsewhere.
  

Janice Lieberman’s Bottom Line: Wash your hands when you get home from food shopping. Also wash any vegetables, cartons and cans that you bring home. Bag all raw materials at the grocery store so they don’t touch the conveyer belt. Be conscious of the fact that hundreds of people visit the supermarket, so we are talking not only about food-borne germs, but germs that exist in any public place. Remember, you can carry germs home along with your groceries.  And finally, shop at a grocery store where you feel comfortable about the sanitary conditions.

Janice Lieberman is the “Today” show’s consumer correspondent. She joined NBC News as a consumer reporter in 1999. She is author of “Tricks of the Trade: A Consumer Survival Guide.” She is a graduate of Rutgers University.

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