Here’s an interesting piece of research which initially took me aback and then made perfect sense.
Out of a bunch of restaurants in which lemon wedges on drinks were microbiologically tested, 77% returned high populations of food borne disease organisms including faecal bacteria on the lemons in our drinks.
For me, an easy solution would be for restaurants to introduce a routine dip of foodstuffs in a 0.4% solution of my Herbal-Active®. This would render any food, from chicken fillets or seafoods to vegetables, fresh herbs and fruits food safe by dropping the total plate counts on the surface of the foods to near zero.
Email me for an update on current work with Herbal-Active® and watch this space for mention of a very large beverage company launching a new high profile drink nationally.