• Crafter72@lemmy.dbzer0.com
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    11 days ago

    Hmm… If we want to stretch something further… How do I know water that I drink is something new or clean instead of treated water, pure water or even perhaps dinosaur piss that has been filtered from underground soil long long time ago? 🤔😳

  • LANIK2000@lemmy.world
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    11 days ago

    I mean my hand has touched way more disgusting things and yet I still eat with it. Seems a little too silly.

  • IninewCrow@lemmy.ca
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    11 days ago

    I don’t really mind this thought

    What’s disturbing is the thought that there are some restaurants that we’ve al visited that may or may not have properly cleaned their utensils before giving them to you to use. Which means there is a tiny chance that the fork you use at a restaurant may have been in the mouth of the person in the picture.

  • ThatWeirdGuy1001@lemmy.world
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    11 days ago

    Yeah that’s why you wash things.

    Every man’s hand you’ve ever touched has had a dick in it. Every woman’s hand you’ve touched has been in a vagina.

  • imPastaSyndrome@lemm.ee
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    11 days ago

    “Hurm hurm hurm, at my favorite restaurant? Hah! Scum like that can’t afford it!”

    Or

    “What? Naw, we use disposable forks” at my favorite restieraunts"

  • Tattorack@lemmy.world
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    11 days ago

    Yeah? And those forks have also been washed with soap, killing the majority, if not all, of the bacteria present.

    What’s your point?

      • Tattorack@lemmy.world
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        11 days ago

        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…

        • AnyOldName3@lemmy.world
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          11 days ago

          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.

    • Thebular@lemmy.world
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      11 days ago

      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.

    • Saik0@lemmy.saik0.com
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      11 days ago

      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.

    • BilboBargains@lemmy.world
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      11 days ago

      The point is that the fork has been traumatised and it transfers that trauma to your food by the magic of homeopathy or something.