Lemon Taint?

It’s not that we have anything against gin & tonics, or margaritas or mojitos. It’s the lemon (or lime) slices in restaurants (used as a garnish on drinks) that we’re worried about. Just think about it. That slice was handled a lot (maybe by a lot of different people)—cut up, put into a bar container, picked up again, dropped in your glass or squeezed onto its rim. A study conducted by reporters for the Journal of Environmental Health revealed that 70% of the lemon slices they tested in restaurants were contaminated with potentially pathogenic microbes. We’re going garnish-less from now on.