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Reply to "Cleaning after raw meat"
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[quote=Anonymous] Microbiologist here. My lab utensils are always sterilized (standard protocol). I just wash with soap and water at home. Your MIL suffers from the professional syndrome of confusing work and home. A restaurant kitchen has a horde of people in it, all dropping bacteria, big vats of food that need to feed a ton of people and have to be handled repeatedly, complex sauces that need to keep for long periods, utensils that need to be used several times and not be confused. A home kitchen is much simpler and the potential for cross-contamination and bacteria development is much lower. Just make sure to scrub as soon as you can and refrigerate your food quickly. [/quote]
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