In my younger days I worked QC in a food lab. I went through my curious phase where I
was trying to contaminate everything through normal use, utensils, my hands,
even breathing on the dam petri dish to see if I could give birth to huge robust colonies
of aerobic creepy crawlies, and then enumerating them "just because they were there".
I found it a challenge to produce anything noteworthy. Masks in a kitchen is paranoia
at worse, lack of knowledge at best--a much...