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Reply to "Odds of food borne illness: higher at a restaurant than food prepared at home?"
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[quote=Anonymous]I think the odds must be higher at a restaurant. You don’t know where the food came from, how fresh it is or how it was stored, if the chef and staff washed their hands or blew their nose in the soup or whatever. I think a small restaurant is probably riskier than a chain, especially if it’s not very successful. [/quote]
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