Cross purposes

Pointing to the risks of cross contamination at food service comes this item from Doug Powell of KSU and the Food Safety Network:

jA new study by a New Jersey microbiologist found nasty bacteria on two-thirds of the lemons that were tested from 21 restaurants."You would think they had dipped the lemons in raw meat," Anne LaGrange Loving, assistant science professor at Passaic County Community College said, referring to the high levels of bacteria that she found.While these cross-contaminated lemons may not have actually made anybody sick, keeping hands and equipment clean helps keeps bacteria and viruses off of ready-to-eat (or drink) foods.Infosheets are created weekly by iFSN and are posted in restaurants, retail stores, on farms and used in training throughout the world. If you have any infosheet topic requests, or photos, please contact Ben Chapman at bchapman@uoguelph.ca