You may not think that within the first few minutes of sitting down at a restaurant you're coming into contact with the germiest items. But according to infectious disease epidemiologist Dr. Brian Labus, Associate Professor at the UNLV School of Public Health, you may want to bring hand sanitizer with you on your next night out.

Mice and scorpions are increasingly active this time of year. Las Vegas exterminators say construction and population growth are part of the reason.

There are about 412,000 independent restaurants and nearly 240,000 chain restaurant locations in America, according to data from Technomic via Nation's Restaurant News. That's well over 600,000 establishments that need to be regularly inspected to get those health inspector grades you see in restaurant windows. While diners may notice some things on their own, we rely on inspectors to catch the issues we can't see to ensure food safety. There are a few things that will jump out at a health inspector right away that most people might not notice.

The nostalgia of old-fashioned ice cream parlors is hard to resist, whether genuine throwbacks to years gone by or modern versions inspired by the past. Spots filled with huge tubs and metal scoops of fresh ice cream, offering a parade of different flavors and toppings. There's also the aromas of subtly sweet caramelized sugar, fresh dairy, vanilla, and the toasty warmth of house-made waffle cones. What if those well-loved scents were missing, replaced by something decidedly unpleasant?

Thanks to moist environments (like your kitchen sink) and food particles, the kitchen is full of objects that make a perfect breeding ground for bacteria. So how can you ensure you aren’t spreading germs the next time you serve a meal? According to the food safety experts we spoke with, it starts with knowing where to look—and giving some often-overlooked tools a thorough cleaning. The items below are some of the most surprising offenders.

Her 'UTI' was actually brain inflammation, and at least 64% of us carry the hidden trigger

The goal is to bring together patients, parents, providers, and partner organizations to protect Nevada residents against preventable diseases through a coordinated community education and training campaign, according to the university.

Milk has a shorter shelf life than many other foods, so this is a common concern. Most store-bought milk is pasteurized, a process that heats it to kill pathogens. But pasteurization doesn’t eliminate everything, explains food safety expert Brian Labus, Ph.D., M.P.H., REHS.