[tzs]

> Plus cleaning with chlorine every 3 months

Isn't bacteria growth exponential (up until you reach the maximum number that your environment can support)? And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)?

Given that I'd wonder if cleaning every 3 months actually makes much difference, except for maybe a couple days right after you clean. Past that any that were missed in the cleaning will have repopulated back to whatever levels they were before the cleaning.

[ephbit]

> And don't they often have insane doubling times (something like 20 minutes for salmonella and e. coli)?

Such values are AFAIK under ideal conditions, usually meaning on a wet surface or submerged in a watery/damp environment at a mild temperature, with sufficient nutrients .. not really how most people store things like chopping boards or other kitchen equipment.

[lnsru]

I guess, you might be right on this. But we also check the smell. Normally there is nothing special with dishwasher we got new and are taking care of. Used washing machine on other hand has ugly smell again days after chlorine cleaning.