Group 1 - The article highlights the hidden bacterial risks in seemingly clean foods, particularly those stored at room temperature, which can lead to foodborne illnesses [1] - Cooked rice left at room temperature can promote the growth of Bacillus cereus, a pathogenic bacterium, which produces heat-resistant toxins that cannot be eliminated by cooking [4][6] - The growth rate of Bacillus cereus increases with higher storage temperatures, with toxins detected after 16 hours at 20°C, 8 hours at 30°C, and 4 hours at 35°C [4] Group 2 - Opened oyster sauce and soy sauce should be refrigerated after use, as room temperature storage can lead to bacterial growth, including Salmonella [9][11] - A study found that oyster sauce stored at 24°C and 30°C showed bacterial contamination after 6 weeks, exceeding national standards by week 8, while refrigeration kept bacteria within safe limits [11] - The article recommends using opened oyster sauce quickly and opting for squeeze bottle packaging for better storage [13] Group 3 - Ice cubes can harbor bacteria due to unsanitary production processes, with a study revealing high levels of indicator bacteria in ice from various food establishments [14] - The contamination often arises from inadequate cleaning of ice-making equipment and improper handling by staff [14] - To ensure safe consumption, it is advised to purchase commercially made ice or ensure hygiene when making ice at home [15] Group 4 - Fresh-cut fruits can be contaminated with bacteria, regardless of their appearance, due to unknown sources and improper handling during preparation and storage [16] - Research indicates that both rotten and seemingly good parts of fruits can be microbiologically contaminated, exceeding safety limits [16] - It is recommended to buy fresh-cut fruits from reputable sources and consume them promptly after cutting [17][18]