Spinach, peanut butter, and burgers are just a few of the potentially deadly foods that have been recalled in recent years.
The Public Health Agency of Canada and Health Canada estimate that 11 to 13-million cases of food borne illness occur annually.
But how you handle food, beginning at the grocery store, can make a difference in your risk of food-borne illnesses.
Rylee Gustafson is a healthy 12-year-old, but three years ago she almost died after eating a spinach salad contaminated with E. coli.
In Rylee's case, washing the spinach probably would not have been enough to keep her safe -- but cooking spinach can kill bacteria.
Mandy Walker of Consumer Reports ShopSmart says there are many things you can do to protect yourself, starting with smarter food shopping.
Your first move: head to the middle of the store for non-perishables and foods that don't need to be refrigerated. Save things that need to be kept cold, such as eggs, meat and deli, for the end. And the colder the items are, the better.
Treat raw meat and poultry as if it's contaminated – because it might be – and bag it separately without touching the package.
"In general it's also a good idea to avoid any packages that are leaking juices, because that's a way bacteria can be spread," Walker said.
Pick up frozen food last, reaching into the back of the freezer case, where items are usually the coldest. And in hot weather, consider putting your perishables in a cooler bag with an ice pack, for an extra measure of food-safety protection.
When you're in the produce department, keep a sharp eye out for bruised fruits and veggies. Soft spots are breeding grounds for contamination.
For more information on safe food shopping, read the ShopSmart report on safe food shopping.
With a report from CTV British Columbia's Chris Olsen.
