On Fri, 18 Aug 2017 10:04:46 -0400, Gary > wrote:

>Wayne Boatwright wrote:
>>
>
>> It's hard to say, as there several mitigating factors. Virtually no
>> one hand washes dishes in water at a temperature that will kill many
>> germs. That's strike one. If dishwashing liquid is not anti-
>> bacterial, that's strike two. A seemingly clean dishrag or sponge can
>> also can also contribute to the germ factor. That's strike three.
>>
>> With a dishwasher the incoming water is usually at least 120 degrees
>> and many machines heat the water to an even higher temperture. Most
>> dishwasher detergents are anti-bacaerial. Last of all, there are no
>> dishrags or sponges involved.
>>
>> Again, it's hard to say...
>
>And there ya go whining again. oh those evil germs. I hand wash
>and so wonder how I've survived all these years.
>
>I even gave ferrets access to my dinner plates for
>"all you can eat." Once they checked it out, ate what
>they wanted, I would eat. Evidently ferret germs are
>not so bad. eh?

One of my cats, Jilly, eats from my plate along with me... especially
roast chicken... we both prefer dark meat but she takes the best
parts... I guess if I catch a cold I'll make an appointment with the
Vet. I don't think which method one uses to wash dishes has a whit to
do with one's health issues. I also think all that hand washing
that's touted has a whit to do with catching colds either... has to do
with whom one associates, whose air one shares. Hanging in crowds
elevates ones odds of catching whatever is going around... that's what
my doctors says... during flu season he insists all patients in the
waiting room wear a paper mask. He says constant hand washing is BS
unless one is a thumb sucker/nose picker. Of course hand washing is
always beneficial prior to handling food.
Properly cooking food kills germs, which is why restaurants won't
serve burgers other than well done. Meat sections are sterile
internally so if one grinds meat themself they can safely cook it as
rare as they like, or eat it raw.