Study finds spice containers pose contamination risk during food preparation

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A new study commissioned by the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has shown that consumers may need to rethink

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USDA Food Safety & Inspection Service on X: Cross-contamination played a large role in our study. About 50% of participants contaminated their spice containers due to improper hand washing. Remember to wash

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Plasma treatment: An alternative and sustainable green approach for decontamination of mycotoxin in dried food products - ScienceDirect

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This Is the Most Contaminated Thing in Your Kitchen

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Why Are Cantaloupes Prone to Salmonella Contamination?

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Risk of exposure to aflatoxin B1, ochratoxin A, and fumonisin B1 from spices used routinely in Lebanese cooking - ScienceDirect

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Family and Community Health Sciences – RCE of Warren County