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.
💡 The Acid Myth: While the inside of the lemon is highly acidic and hostile to bacteria, the outside rind is not. When the knife cuts through the unwashed rind,
