hours, creating a perfect
breeding ground for bacteria.
Pre-Slicing
Many restaurants slice their lemons hours before the lunch or dinner rush. The longer the cut fruit sits exposed to the air and ambient bacteria, the more microbes multiply.
Cross-Contamination
The same cutting board or knife used to slice lemons might have just been used for raw chicken or unwashed vegetables.
fruit you’re
about to drop into your drink.
The Journal of Environmental Health Study
If that wasn’t enough, another rigorous study published in the Journal of Environmental Health took a closer look. Researchers tested 76 lemons from 21 different restaurants. They discovered that almost 70% of the lemons were covered in microbes and pathogenic bacteria, including E. coli, which can cause severe gastrointestinal distress, as well as various strains of fungi and yeast.
🦠 Why Are Restaurant Lemons So Dirty?
You might be wondering how a piece of fruit ends
