Martin..
I'm gonna admit it, I'm different.
I like things to be completely, absolutely sanitary, as much as possible.
I hand wash pots & pans (that can't be placed in the dishwasher) in 140* Hot Water, with Antibacterial Dawn. Overboard, Maybe.
I use white dish towels, in my Kitchen, so they can be washed in my oh so wonderful, front loader with Hot Water, Tide + Bleach, and Clorox in the Dispenser. I don't keep them in use for more than 24 hours, so, there's not a chance for anything to redistribute.
Anything that can, is ran though my Kenmore UltraWash, on a Normal Cycle with a Chlorine or (if stuff is heavily soiled) Enzyme Detergent with Oxygen Bleach, with a NSF certified Rinse, to knock out anything, that detergent could possibly miss.
The Sani-Rinse also, helps dry the dishes, so it's kinda a win-win, as well.
And before I even unload my dishwasher, and fill the cabinets with my squeaky clean, sanitized plates, I wash my hands with my Green (antibacterial) Dawn, so nothing gets on them.
I like knowing, that my plates and dishes are just as clean & hygienic, as a restaurant would be. Is that wrong, or not normal?
