this post was submitted on 02 Oct 2024
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Genuine question: is this is "only" about small gaps between layers where bacteria can grow or also something else? E.g. I always assumed cookie cutters are safe because a) the dough is heated afterwards, so potential bacteria are cooked and b) they are rarely used, so they dry completely out and the bacteria, too.
https://hackaday.com/2022/09/05/food-safe-3d-printing-a-study/