I don’t think bacterial excretions count as farts, so it’s probably more like 800 million years worth of farts as that’s when animals started existing.
and the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
Better yet, they’re sent through dishwashers that heat the water crazy hot. FDA requirements dictate that the surface temperature of utensils in a commercial dishwasher must get up to 160°F. NSF requirements necessitate temps high enough to yield a log5 reduction in bacteria. Because of this, many commercial dishwashers get up to 180°F. They also use both soap and sanitizer. You don’t have to worry about this if the restaurant is up to code.
Craziest part is they take like, 3 minutes start to finish.
Yeah? And those forks have also been washed with soap, killing the majority, if not all, of the bacteria present.
What’s your point?
The air you’re breathing has also been inside this person.
Earth has been around for 4.5 billion years. For 4.3 billion years life has existed.
That is, at minimum, 4 billion years of animal farts we’re breathing in with every… Single… Breath…
I don’t think bacterial excretions count as farts, so it’s probably more like 800 million years worth of farts as that’s when animals started existing.
The water you are drinking has been through his penis (and asshole)
You’re just trying to turn me on at this point.
The point is that the fork has been traumatised and it transfers that trauma to your food by the magic of homeopathy or something.
and the dishwasher runs at scalding temps for extended periods of time… if you’ve ever worked in a restaurant you know what im talking about. those machines are no joke.
As a joke, we cooked a chicken in one, one time. Basically high temperature sous vide, lol.
What was the the result? Did it cook it through?
After about 10 cycles it was up to temp. We didn’t eat it, we weren’t certain that the bag didn’t leak, and didn’t want to eat the soap
That’s fair, I wouldn’t have eaten it either. I was just curious if it actually worked or not.
IIRC, restaurant machines are required to run at sanitization temperatures. Likely because of their extremely short run cycle.
Better yet, they’re sent through dishwashers that heat the water crazy hot. FDA requirements dictate that the surface temperature of utensils in a commercial dishwasher must get up to 160°F. NSF requirements necessitate temps high enough to yield a log5 reduction in bacteria. Because of this, many commercial dishwashers get up to 180°F. They also use both soap and sanitizer. You don’t have to worry about this if the restaurant is up to code.
Craziest part is they take like, 3 minutes start to finish.