With central kitchens and mass catering, so many people are eating food prepared in the same place. This means higher risks of one infected source spreading H. pylori to everyone?

When I think about kids especially, I can’t help but feel more cautious. Traditional stalls at least feel more contained, whereas mass catering feels like one issue can snowball fast. I wouldn’t want my kids dealing with stomach flu or being exposed to things like H. pylori so early in life.

Eg.This CNA article about children getting gastroenteritis after the introduction of central kitchen food really stuck with me — https://www.channelnewsasia.com/singapore/north-view-primary-school-gastroenteritis-food-poisoning-5868191