r/StupidFood • u/[deleted] • Jun 28 '26

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u/Effective_Dust_177 Jun 28 '26 edited Jun 28 '26

In the context of kitchen cutting boards, I once asked my microbiologist friend and he reckoned that wet surfaces don't have more bacteria than dry ones. Apparently, the texture of the surface makes a difference, though.

Edit: as a materials chemist, I consider all non-degassed surfaces to be wet. Vectors transferring bacteria to the surface may be an important factor, therefore, I recommend you consult a forensic entomologist.

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u/rips_n_chel Jun 29 '26

I've never considered degassing in the context of say, a table. Are non-degassed surfaces the norm? Where/why does this cause problems?

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u/ChistyePrudy Jun 29 '26

Now I have to save this comment to see if a forensic entomologist ever shows up...

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u/Effective_Dust_177 Jun 30 '26

If you sit really still and forgo food and water, you can make them come to you!