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What is the single greatest cook-induced source of bacterial contamination in the kitchen?

Usually it the humble can opener. Although many cooks wash their cutting board surface dutifully after each use, they forget to do the same to the can opener. Even if just one tiny food sticks to the blade, it can make an excellent medium for pathogenic microorganisms. These bacteria have ample time to multiply by the time the cook uses the can opener the next day.

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11:28:19 on 12/04/07 by Webmaster - Questions and Answers -