Re: Bacon germs
Okay, I don't know what you've been told, but I'll share with you that bacteria is virtually everywhere and you can scrub to your heart's content and not be rid of it.
In fact, I'm constrained to point out that all raw meat inherently possesses a small amount of inert bacteria even when freshly purchased.
The practical side of food safety is that you thoroughly cleanse your cutting boards and utensils before storing them away. The key is to keep the temperature of the raw meat at a stable point when preparing it to avoid the potential for growth of the bacteria already present. Touching the lid or handling another utensil or item and touching the meat or spoon again is not the issue at all. It's the conditions under which the meat is being prepared, what relative temperature it reaches while exposed and over what period of time it remains exposed to the open environment. This generally applies to all foods and bacteria.
I will say that the use of a wooden spoon to prepare meat is actually more of an issue than anything to do with his preparation techinques. Wood is very porous and regardless of how they are cleaned, tend to hold micro-particles. It is a far greater chance of these spoons contaminating subsequent meals because they have been laying in the drawer and exposed to temperatures favorable to bacterial growth. It is fine to use them for salads and vegetables, but raw meat is generally not a good idea. The same holds true for wooden cutting boards.
Cross-contamination from a food preparation standpoint must involve circumstances wherein bacterial overgrowth is present and of a nature capable of inducing illness in humans. Merely touching other surfaces does not qualify as cross-contamination by any means whatsoever. As long as the kitchen is generally kept clean, and by your inferences I'm presuming yours is spotless, then general guidelines are sufficient to maintain a healthy food preparation environment.
So in sum, I will say here that while cleanliness is next to Godliness, your notions about transeference of harmful bacteria in food preparation would be considered entirely unwarranted based upon the steps your fiance exercised. Remember that exposure, temperature, time and the food product all must reach certain criteria before bacteria have the opportunity to flourish and produce illness. The steps taken by your description of the account would in no way constitute a risk.
Best regards,
Rutheford Rane, MD (ret.)
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Best regards and Good Health