NDSU Extension - Benson County

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Shopping Tips to Avoid Food Hazards

By Kimberly Fox, Extension Agent Family Nutrition Program/Family and Consumer Science

Simply speaking, we eat to live.  The food we put in our body keeps us alive and helps us to have the energy to move, think, and do simple day to day tasks.  Unfortunately, if we are not careful with our food, it can make us sick, or worse.

 

Food safety begins in the grocery store, and never truly ends.  Here are just a few tips to start out your grocery shopping in a food safe way:

 

  • Buy only foods in good condition and with sound packaging
  • Shop for food items just before going home
  • Buy products labeled “Keep Refrigerated” only if they are stored in a refrigerated case
  • Buy eggs only from refrigerated cases
  • Buy unpackaged meat or poultry from refrigerated cases in the deli only if it has not been in contact with other foods
  • Keep refrigerated and frozen items together so they remain cold
  • Buy only foods that can be used before the use-by date
  • Only buy the amount of shaved deli meats that can be used in one or two days
  • Buy frozen foods that are frozen solid without frost buildup on the package
  • Avoid cross-contamination
  • Report problems with packaging, product, storage or sanitation to store management. If you still are unsatisfied, report the problem to local health authorities

 

Remember that food safety is at the heart of having a healthy body.  Many times, people become sick from food and think that they have the flu or another illness.  Be sure to be aware of how your food is prepared, and how it is being stored.

 

Here is a recipe for blue corn meal pan bread.  If you do not happen to have blue corn meal on hand, yellow corn meal will work just fine.  Enjoy!

 

Blue Corn Pan Bread

  • Ingredients:
  • 3 cups water
  • 2 cups blue cornmeal (yellow may be used)
  • 1 cup yellow cornmeal
  • 3/4 cup raisins
  • 1/2 cup sprouted wheat
  • 1/3 cup brown sugar

Directions:  Preheat oven to 300 degrees. Line 8x8 inch cake pan with foil.  Bring water to boil in a large pot. Add each ingredient, one at a time.  Stir well until mixture is smooth and pour into foil-lined cake pan. Cover with a piece of foil.  Bake for 2 hours. Bread is done when toothpick inserted in center comes out clean.

Makes: 12 servings.  Each serving contains 180 calories, 1 gram of fat, 5 mg of sodium, 39 carbohydrates, 3 grams of fiber, and 3 grams of protein. 

 

Sources:  

  • USDA Food Distribution Program on Indian Reservations, A River of Recipes
    Native American Recipes Using Commodity Foods
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