Sliced lemon (or lime) is a popular request in any restaurant, whether you’re serving a cocktail, a soft drink or a carafe of water. Just make sure your staff are being mindful of food safety when slicing, handling and storing these items. While various nonscientific studies of lemon safety in restaurants have made overblown headlines over the years, there are risks to be aware of. Research conducted in 2019 by the University of Florida’s Department of Food Science and Human Nutrition, Citrus Research and Education Center and Institute of Food and Agricultural Sciences found that Salmonella can survive on lemon and lime garnishes and transfer into chilled beverages. Keeping the slices chilled on ice and in refrigeration decreases the growth of Salmonella on the fruit surface. It’s also important to minimize the risk of cross-contamination when preparing and handling lemon and lime as there is no step to remove or kill pathogens when they contact the fruit surface. Handling the slices only with clean tongs stored outside of the container can help.