my first thought was antibacterial soaps - another is the latex gloves so many areas use now - deli, dr. office, markets. Just watch the user sometime and what they do with their hands then go on to handle your food.
I used to love good deli. An Italian deli in my town had a big huge-bellied, pencil mustached, owner who lived in the back of the deli. He had wood floors with wood shavings, sausages and cheeses hanging from the ceiling encased in a moldy mess. His fat chubby hands would be wiped in his food crusted apron after each customer. The best deli in the world! I ran into another, just like it in Pleasantville, NY. No surgical gloves, antibacterial soaps, etc....
These deli's know and worship good food. I suspect that sanitation zealots are supporting a cottage industry in their efforts. As a result we get such culinary juggernauts like Subway, Domino's, and the like. Some day they will outlaw those good country hams in the Carolina's. Uncooked, salt cured, and ten years old to ripen! Smells like road kill when you cook it, but it's great old world food. Maybe scrapple makers will be arrested for food terrorism? Did you ever watch what goes into scrapple? My neighbor is butchering hogs this weekend and when he is done butchering, it's scrapple makin time!