Unfortunately, the reason most of us go to restaurants is also the reason why they can be a health problem: someone else is making the food. If the food is improperly stored, handled, or cooked, it can infect diners. The stomach-churning Norovirus has been found to be the most common foodborne disease agent in restaurant food and most of the time the pathogen is spread because an infected person touched the food, often with their bare hands. Aside from the earlier tip about avoiding unpasteurized eggs, diners can also protect themselves by checking out the health grade of the restaurant and making sure hamburgers are cooked to 160°F (no pink in the middle).
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