Biology
Produce Safety
Wash all produce under running water—even if you plan to peel it.
Use a vegetable brush on firm items (cucumbers, potatoes).
Dry with
a clean cloth to remove remaining pathogens.
Consider commercial veggie washes for porous items like berries.
Shellfish & Dairy
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Cook shellfish until shells open fully and meat reaches 145°F (63°C).
Choose pasteurized dairy and juices—check labels.Childproof Homes
Avoid raw
