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Perhaps the most common vehicle of contamination in the food industry is food handlers, as they can transfer pathogens from their hands, clothing, or equipment to food products. Contaminated surfaces, utensils, and equipment also play significant roles in spreading bacteria and viruses. Additionally, raw ingredients, particularly meats and produce, can harbor contaminants before they even reach the kitchen. Proper hygiene practices and food safety measures are crucial to mitigate these risks.

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4mo ago

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