Answer:
Unfortunately, sandwiches are much riskier than we think they are. There is a microbiological risk in sandwich making that affects sandwich food safety. In reality, it is the ... Meaning more opportunity for cross-contamination.
Explanation:
Most people start to face new issues at the ages of 11-13 some may gain this at older ages, but it typically starts around that time, some causes of this are: Puberty;School; Problems at home; etc.
A food I often eat is eggs, and eating undercooked eggs have a high risk of having salmonella. This is why it is dangerous to eat raw cookie dough, even though I do it anyways. Salmonella is a gram negative bacterium, it is rod shaped and flagellated. Undercooking foods and leaving them in warm temperatures can cause the pathogens to grow. Habits you can practice to reduce the risk of foodbourne illness would be to always be sure your food is cooked all the way, not eat anything raw, do not leave meat out to where it gets to room temperature, and to not eat rotten meat, fruit, or vegetables.