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Thermapen users: how do YOU clean the probe after inserting it in meat that's not done

Just wondering if everyone uses the wipes they sell or some other kind of spray cleaner or sponge and dish soap or what.

I haven't yet come up with the perfect answer :(

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    1. I bought a box of wipes from the Thermapen web site...they were not expensive at all.

      1 Reply
      1. re: kimbers324

        Did the same, they're really handy.

      2. For home use, I just run it under hot water, maybe a little dish soap, wipe with a paper towel. The probe is stainless steel, so it's not going to absorb anything.

        The wipes look like they would be a good idea if you are using it in a food service environment or outside away from a kitchen.

        1. I keep a bottle of rubbing alcohol under the sink, and use a paper towel dipped in it to wipe the thermometer probe after it's been in meat.

          1. I don't remember cleaning if it's if it's beef or pork

            if it's chicken, I wash with fresh hot soapy sponge and rinse with water

              1. I just wipe it with whatever's handy.

                4 Replies
                1. re: John Francis

                  Same here, I must need food safety lessons. I just wipe it with whatever I grab first usually the pot holder.

                    1. re: sunshine842

                      I've wiped a knife on my jeans in between veggies, to remove wet clingy seeds and pulp. Does that count?

                2. Paper towel, dish towel, sponge, napkin....whatever is around at the moment. Haven't killed anyone yet.

                  1. Soapy sponge, then dry on a towel.

                    8 Replies
                    1. re: DuffyH

                      You might want to use something other than a sponge: http://www.ncbi.nlm.nih.gov/pubmed/23...

                      OTOH, you could nuke them for 30 seconds to a minute to kill everything.

                      1. re: mcf

                        I don't see the use of soap (or any other germ killers) in that abstract. Am I missing something?

                        1. re: DuffyH

                          I recall a study decades ago that demonstrated that wiping a soda can top before drinking from it removed as much dirt/bacteria as washing with soap and water. It's the mechanical action that does it, and soap just facilitates detachment.

                          I still use soap, but make sure to make contact all along the surface and rub many times, with strong pressure. I don't want greasy yuck accumulating, not even a very fine coat of it.

                          1. re: mcf

                            But what about the sponges? Nothing in the abstract mentioned using a soapy sponge.

                            1. re: DuffyH

                              I don't think adding soap to a used sponge kills any germs, it just adds surfactants to do the job on the utensil.

                              1. re: mcf

                                So you're saying that I'm transferring soapy live germs to all my plates and cookware? GACK!!

                                The cookware isn't such a concern, what with heating it and everything. But other things? Oh, yeah, that's a major yuck.

                                Okay, time to change my sponge regimen. I'm already cleaning it in the dishwasher with every load, but that's only every other day or two. I guess I'll add a daily microwave spa treatment. That's easy and should make it very happy and germ-free. :-)

                                1. re: DuffyH

                                  I spray mine in the sink with Clorox cleanup if they look dirty, rinse, then nuke. A daily nuke should keep things in check. I have one for the floor, one for counters, and different thingies for dishes.

                                  Make sure they're wet when you nuke them, and careful taking them out!

                                  1. re: mcf

                                    <Make sure they're wet when you nuke them, and careful taking them out!>

                                    Tell me about it! I've done the "Ouch! That's Hot!" dance way too many times. :-D

                    2. I think you are looking for a solution to a problem you don't have. (1) It's a piece of steel. Treat it like you would treat a fine knife. Rinse it and wipe it down. (2) There is almost no chance of cross pollution. Any germs left on the probe and transferred to another piece of meat will be by killed by the same heat that will kill the germs in the meat.

                      3 Replies
                      1. re: Bigjim68

                        I wash my knives.
                        "Studies have shown the attachment of food-borne pathogens and spoiled microorganisms to stainless steel."



                        1. re: mcf

                          Even if knives did need only a rinse to be bacteria-free, there's the whole yuck factor. Normally, urine doesn't harbor bacteria, but we still wash our hands.

                          I do agree that OP is over-thinking the cleaning. I don't normally cook more than one kind of protein per meal, so it's nothing to use the same soapy sponge that cleans the rest of my dishes.

                          Mine is the old non-splash-proof variety and it took 5 years for moisture to enter it and cause a short. Now I'm more careful when to make sure I only clean about halfway up the probe, then dry it immediately.

                        2. I let the "Kill Dawg" lick it off. ~ Sometimes with what ever is handy. ~ Thumb and index finger works well too!

                          1. Same way as the dishes and knives: hot water, soap, dishcloth/sponge/brush; rinse; air dry. Why would someone buy special wipes, unless using in a facility without dishwashing.

                            2 Replies
                            1. re: KarenDW

                              Because maybe they're out by the grill and not near a sink? Only thing I could think of.

                              1. re: mcf

                                Yep, I got them because they were like $4 on top of an order I was already placing and I do a lot of grilling in the spring/summer/fall months. Also, I'm post lung transplant and so a few bucks here or there that let me feel comfortable about possible infectious or bacterial things is worth it. I've developed quite the compulsion about it all that my nurse coordinator likes a lot.