Yes!!! This is exactly how cross-contamination occurs! Please take the time to wash the plate in bewteen and sanitize your sink. It takes only a few moments and can save you and those who eat you food many miserable hours! (10 replies, last updated by coll February 1, 2005)

Haven’t they been in the news several times over the years for salmonella contamination? Makes me wonder what exactly they’ve been doing (or not-doing) to keep their costs so low. (2 replies, last updated by MplsM ary July 7, 2009)

Get food out of the danger zone ASAP. Keep it above 140F or below 40F. While it’s in the Zone is when it’s most prone to getting contaminated. So, as soon as you’re done eating, leftover casserole – or... (5 replies, last updated by greygarious May 12, 2009)

there was a recent “bring-your-own-cake” thread here, for which i’m too tired to search. serving food from another source is against health codes. period. if it’s contaminated, yet served by the restaurant,... (41 replies, last updated by mojoeater June 24, 2007)

weeks and complained about how sick he was. I felt bad for him up until he told me he had decided to just go ahead and drink the water and get it over with. Dummy! An unfamiliar food might make you uncomfortable for a day,... (69 replies, last updated by smrits June 11, 2009)

I did lots of food research while pregnant, and never heard of a prohibition on tofu. I wonder if it’s another contamination issue — some tofu is sold in bulk, floating in (highly germ-contaminated) water. I would... (36 replies, last updated by wow i'm a dog January 23, 2003)

If you are going to bread something right away(today), I would use them. But I wouldn’t store them and use them again, that raw chicken has contaminated them. (3 replies, last updated by Kelli2006 January 20, 2008)

"Was up all night with a terrible case of food poisoning" said the voice at the other end of the line. Knowing in advance what the reply would surely be, I nonetheless responded as I always do to such news: “Did you phone... (5 replies, last updated by renee April 21, 2002)

of the meal at the time of ordering. Prix fix menus are okay if there are lots of choices, and are not premade. Though we carry “chef cards” with translations into French, a chef with knowledge of food allergies is... (2 replies, last updated by carfreeinla April 27, 2008)

Both from what I’ve read and what I’ve experienced, most food poisoning is not from home-cooked food eaten at someone’s house. I used to stay with an elderly friend whose kitchen practices left a lot to be... (42 replies, last updated by nkeane January 10, 2009)

prepared foods that are usually prepared in the home microwave. Manufacturers are recommending that the items be heated NOT in a microwave but in a conventional oven and to a stated internal temperature to be tested using a... (11 replies, last updated by Caitlin McGrath May 20, 2009)

There was once a posting about a Chinese food warehouse in Hicksville near the post office. I looked and looked but couldn’t find it. Can anyone help with name and address? (5 replies, last updated by Fred19 December 3, 2008)

to a gluten intolerance (Celiac Disease) from the cross contamination in the oil. I feel soooo sick everytime I think about the rat droppings, etc in my food that really got me sick. Whenever I was there it was busy and quite a... (4 replies, last updated by Teep July 28, 2006)

What I meant, actually, was that the food is more traceable to the source, whether it’s contaminated or not. Anything can be contaminated, the question is really how easily can a tainted product be isolated within the... (13 replies, last updated by soupkitten October 17, 2008)

my concern with omi is that anything prepared with soy sauce may pose a problem with contamination as there are sometimes gluten filler ingredients in it if he’s not using a better version all the time. john lee’s... (14 replies, last updated by CoffeeAddict416 April 6, 2009)