I have. I just finished watching the Netflix documentary “Poisoned,” which focuses, among other things, on the overall safety of the U.S. food supply. Having crossed paths for more than two decades with the likes of Bill Marler and Dr. Mansour Samadpour, it was interesting hearing them share their perspectives on the effectiveness of food safety regulation and industry advancements in the arena of food safety. Indeed, Bill and I often appear together at food safety conferences, sharing the stage, as we discuss our perspectives on the current state of food safety in the U.S. Dr. Mansour and I share many clients.

In turn, as a food safety professional, I am often asked what determines which restaurants I will eat at, and what products I tend to avoid unconditionally. Being from Wisconsin, you will not find me indulging in the regional favorite, cannibal sandwiches, which consist of raw ground beef served atop a cracker with onions, salt, and pepper. However, even with our vast knowledge of what foods are high risk, we are not invincible. Over the last several years, my wife and I have been infected with Cyclospora from pre-cut veggies (we should have known better), and E. coli O157:H7, most likely from a Florida pizza joint. Perhaps foreshadowing, Bill has told me on multiple occasions over the years, as I defended food industry clients, that he would love to serve as my own lawyer if I got sick (or worse) from a food product. Thanks, Bill.

In “Poisoned,” Bill referenced the “stick to the perimeter of the grocery store” theory. While the perimeter may hold the most nutritionally rich food items, it is also home to the riskiest food products. Raw meats, leafy greens, pre-cut fruit (including cantaloupe) — just to highlight a few. So, what do I fear most? You won’t find me eating any form of leafy greens from a bag, and anything pre-cut or pre-prepared (from produce to protein) is generally a no go, in my book.

In turn, as Dr. Samadpour aptly stated in Poisoned, presume that every piece of meat you bring into your kitchen is contaminated with a pathogen. I do. And, I cook the $#@! out of it. Gordon Ramsy would not be happy with me. But, it’s safe.

We always have lots of antibacterial wipes on hand. Surface areas are wiped down not only after cooking, but throughout the cooking process. And, our children, having lived with a couple of parents that are sticklers for food safety, proudly practice the same habits (mostly). It’s a proud moment when one of them yells up the stairs, “What temp should said meat product be at?”

When walking into a restaurant we have never dined at, the first thing we do is take a seat at the bar — to observe our surroundings — and have a drink. Well, I take that back. The first thing I look at is the front door: Is it covered in smudged and greasy fingerprints or is it clean? Are the corners in the facility filthy? If so, I ask myself, what other “corners” is the facility cutting that we cannot see? Quite often, after sitting at the bar with a single drink, we find ourselves walking right back out the door.

With that said, when we do notice attention to cleanliness and food safety, we also ask the bartender or server to speak with the manager to acknowledge and praise them with our positive observations. In my opinion, it is critical to acknowledge the positives to reinforce their efforts.

Even having a strong knowledge of food safety practices, it doesn’t make us immune you from the invisible pathogens that hide in our food products. Next time your on the perimeter, posture your decision making to ensure you avoid getting poisioned.

Have you been poisoned by the perimeter?

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