Beef

• Beef should have a bright, cherry-red color without any grayish or brownish spots (Vacuum packaged beef may have a darker, purplish-red color because the meat is not in direct contact with the air.
• When exposed to air, the familiar cherry-red color returns
• Beef should be relatively firm to the touch rather than soft.
• Choose beef that does not have excess liquid in the package.
• Look for packages that are cold to the touch and not torn or punctured.
• Check the "sell-by" date; purchase only on or before that date.

Seafood

Fish and shellfish are highly perishable foods like their protein counterparts, chicken, beef and pork. And, due to their perishability, all of these foods require good handling practices for optimum quality and safety. If mishandled, any bacteria present in these foods will multiply (in temperatures above 40°F) and cause spoilage. In short, this increases the chance for food poisoning to occur in addition to degrading taste and texture. But, food safety is everyone's responsibility. The commercial seafood industry takes great pride in delivering wholesome products to stores and markets across the country. However, consumers also have a role in properly caring for fish and shellfish from market to home to the table. While the following consumer guidelines for handling seafood may seem excessive at first, they are a common sense approach to handling most other foods for quality and safety.

• Molluscan shellfish (i.e. mussels, clams and oysters) should be purchased alive. Shells of live clams, mussels and oysters may open naturally, but will close tightly when tapped, indicating that they are alive. Discard any dead ones.
• Live crabs and lobsters will show some leg movement. Lobsters will curl their tails tightly beneath them when handled.
• Freshly shucked oysters and scallops have a fresh sea breeze odor. A clear, slightly milky or light gray liquid should surround freshly shucked oysters.
• If in doubt about the source of any oysters, clams or mussels, ask seafood market personnel to show you the certified shipper's tag that accompanies molluscan shellfish or check the shipper number on the container of shucked oysters.
• Be sure that frozen shellfish is packed in close-fitting, moisture-proof containers.
• Frozen prepared items, such as crab cakes or breaded shrimp, should be frozen solid with no sign of freezer burn (i.e. discoloration or drying) and no unpleasant odor.
• When purchasing smoked seafood products, buy only fresh, clean product with an enticing smoked fish aroma.

Ground Meat

Ground beef packages are labeled according to U.S. Department of Agriculture standards and by supermarket preference. Lean to fat ratios vary; however, if a package is labeled ground beef, it must be no more than 30% fat.

A bright, cherry-red color indicates fresh ground beef. However, fresh ground beef goes through a number of color changes during its shelf life. A darker, purplish-red color is typical of vacuum-packaged ground beef or the interior of packaged ground beef which has not been exposed to oxygen. Once exposed to oxygen, ground beef will turn from darker red to bright red.