The right temperature to keep your refrigerator, how to properly rinse veggies and more ways to take the danger out of dining.
By Cheryl Platzman Weinstock
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Give an extra rinse to leafy greens, sprouts, potatoes, tomatoes, and berries. They're among the top ten contamination-prone foods linked to nearly 40 percent of all U.S. foodborne outbreaks between 1990 and 2006.