How clean is clean?
Again and again, we have been reminded of the necessity of washing your hands and obtaining food that has been thoroughly washed. But what are the metrics? We'd be really interested to know the answer to these questions…
What germs generally can be found on your hands?
For how many minutes and how vigorously do you have to wash your hands to get off everyday germs? Is hand on hand action sufficient?
What kind of germs cannot be removed/killed this way?
Does water temp affect washing? If so, how hot does it need to be? Or is very cold water just as effective?
How much soap do you need to use?
Do bubbles play any role?
What is the mechanism of action in traditional bar soap vs liquid hand soap vs liquid antibacterial soap vs Purell?
Is foam soap effective?
How many times of day do you need to wash your hands?
How effective is Purell?
What percentage of germs can be found on your forearms, etc? If you wash your hands and then cross your arms can the germs be transferred?
If you use potentially contaminated water to wash your hands, is thoroughly drying them enough?
How much soap do you need to use to "clean" a dish?
How effective is hand washing vs dishwasher washing?
What bacteria can be found on fresh vegetables/fruit?
Is the food just a vehicle for transferring unclean water? Or can it grow with bacteria on it?
What is required to "clean" food expected to be eaten raw?
Is hot water necessary to cut grease when washing dishes? Does it serve other functions?
Is the water used to clean dishes in a restaurant hot enough to kill bacteria?
In the average restaurant, how clean is the dish you're served on?