This study was published in December, 2007 in        the Journal of Environmental Health. It was co-authored by Anne        LaGrange Loving and John Perz. The authors collected 76 lemon slices from 21 restaurants on 43 visits in        Patterson, New Jersey. They swabbed both the lemon slice and the        glass on which the slice had been placed and immediately after the glass        had been brought to them. The result was that they found        contamination on both the flesh and the rind of most of the lemon wedges,        although they did not research how it got there. Some of it could        have arrived with the fruit from the field, some of it could have been        through contamination from the hands of employees. Some of it could        have been from contaminated work surfaces. The U.S. Food and Drug        Administration conducted a study in 2004 of both fast food and full        service restaurants. The conclusion was that there was poor personal        hygiene on the part of employees at 31 percent of the fast food        restaurants and more than 41 percent of the full service restaurants. Comments
 The forwarded email appears to be an article        featuring the findings of microbiologist Anne LaGrange Loving who found        that two-thirds of the lemons tested from 21 restaurants were contaminated        with bacteria when added as slices to beverages.   