"There are two main factors I think about ... that can increase [the] risk of getting foodborne illness," explained Dr. Ellen Shumaker, director of outreach for the Safe Plates program at North Carolina State University. "[Those are] temperature control of foods [and] ... other guests potentially contaminating utensils or food due to lack of handwashing."
"There's a number of different microorganisms [that can contaminate food and] can prove to be pathogenic or produce toxins," said Dr. Bryan Quoc Le, food scientist and food science consultant. "For example, [with] certain species of E. coli, salmonella or listeria, you only need a couple cells to really cause havoc."
"Hot foods [should be] staying hot, and cold foods [should be] staying cold," Shumaker said. "[This helps to] avoid ... the temperature danger zone where bacteria like to grow."
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