Obligatory reminder that 3d printed objects are not food safe without specialized coatings/finishes; even then I don’t know that it would be safe with the temperature changes of freezing and thawing affecting it’s structure.
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.
Obligatory reminder that 3d printed objects are not food safe without specialized coatings/finishes; even then I don’t know that it would be safe with the temperature changes of freezing and thawing affecting it’s structure.
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/