The thing that always irks me with hand-washing is that you have to touch the faucet and soap dispenser with your dirty hands. Of course those surfaces become contaminated in the process, but there’s really no way around it. You’ve got to get the hot water running and the soap lathered to kill those germs. This is especially bothersome to me when I’m in the kitchen handling raw meat and eggs. Ever since I first learned about Salmonella, the very thought of that microscopic bacteria lurking on my kitchen counters gives me the heebie jeebies.