How to Handle Food Safely From the Supermarket to the Kitchen

April 22, 2010— -- There are 76 million cases of foodborne illnesses in the U.S. every year, and 5,000 of them are fatal, according to the U.S. Centers for Disease Control and Prevention.

But lawmakers are seeking to change that. Last year, the House of Representatives passed a bill that would enhance food safety rules and strengthen government oversight. The legislation would mean heightened scrutiny for the nation's food manufacturers.

Unsafe foods often prompt sweeping recalls -- of popular items such as ground beef, spinach, peanut butter and many others.

While consumers have relatively little control over how their food is processed, there are ways that they can protect themselves by shopping wisely and taking precautions at home.

Mandy Walker from ShopSmart magazine visited "Good Morning America" to share some food safety tips:

Don't judge a meat by its color. Walker said carbon monoxide is sometimes used in packaging to keep meat looking red and fresh even when it's not. It's essential that shoppers check the "sell by" date on the packaging. You can use meat up to a day or so after it's "sell by" date. If the package doesn't have a "sell by" date, do not buy the product. Of course, be sure to cook the meat thoroughly. That's the best way to kill harmful bacteria.