I don't consider myself OCD nor having a extraordinary fear of germs. I AM concerned about the safety of those who will be consuming the products I make, whether it be immediate family, friends, neighbors, or folks at a social gathering. To me, it is well worth the extra effort (and peace of mind) of taking the necessary food safety steps to ensure what I make is not only tasty, but is safe to consume.
What amazes me, however, are the images posted on several meat & sausage forums depicting raw meat being handled rather, um, lackadaisically...

Please hear me, -I'm not trying to be judgmental or copping a 'holier than thou' attitude with regards to how others choose to operate. But knowing the inherent risks, my mind is boggled at times by what I see folks doing.
Today I viewed some posted photos of several home sausage-makers making a HUGE amount of sausage. Two large bins full of hundreds of pounds of ground meat. All four were up to their hairy-armed bare elbows mixing meat...

Anyways, I just had to share some observations about what I see n line all the time. I'm not saying we all need to use hair-nets and hazmat suits to make sausages, but my goodness, some of the stuff folks post just amazes me.
Kevin