A recent series of studies conducted by researchers at the University of Georgia looked at the extent to which kitchen utensils spread E. coli O157:H7 or Salmonella enterica contamination between produce items.
The team — led by Marilyn Erickson, an associate professor in the College of Agricultural and Environmental Sciences — contaminated different fruits and vegetables with pathogens and then cut or grated them and observed how the pathogens transferred.
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