Typhoid Mary and why she became the most dangerous women in North America.

Mary Mallon, born in 1869, became widely known as "Typhoid Mary" because of her role as an asymptomatic carrier of typhoid fever in early 20th century New York City. Although she was immune to the disease herself and did not exhibit symptoms, she unknowingly spread typhoid bacteria to numerous households while working as a cook in various homes. Major outbreaks linked to her occurred in 1904, 1907, and 1914, causing significant public health concerns. Her case highlighted the critical importance of maintaining proper hygiene and sanitation standards in food preparation environments. It underscored the urgent need for thorough handwashing techniques and the implementation of color-coded cutting boards to prevent cross-contamination between raw proteins and vegetables. Today, these practices have become standard procedures in modern kitchens worldwide, helping to reduce the risk of foodborne illnesses and protect public health more effectively.