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Running Your Business:
The Importance of Avoiding Cross-Contamination
By Rich Kussin & Lynn Helmers
Procter & Gamble Foodservice

T hough invisible to the human eye, bacteria are omni-present in kitchens – both at home and in restaurants. They can affect food taste, but more importantly they can also impact the safety of the food we eat. Many bacteria live and can grow very rapidly in food particles, especially in moist foods with temperatures between 41 and 140 degrees Fahrenheit. Left untreated, they can cause salmonella or E coli food poisoning and other serious illnesses. 

The best defense against the dangers of bacteria is a clean kitchen.

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