Avoiding cross contamination between starters?

[Heikjo]

I've got my own starter and two Italian starters from sourdo.com that are hopefully on their way.

How do I use these without the risk of cross contamination? By that I mean the bacteria from one leaking into the other and compromising it. I will be storing them in the same fridge and planned on using the same spatulas, but of course washing them after use.

It is sufficient to wash any spatula and container (plastic or metal) that's been used thoroughly in hot water and dishwasher soap, or do you want higher temperatures to kill off more?

[TXCraig1]

You're way overthinking things. Just wash your hands and your utensils and you'll be fine. If your cultures get taken over, it's going to be by something in your flour - not from your other cultures, the air, etc.

[Heikjo]

Great! I won't worry about it then. Thanks, Craig.

[The Dough Doctor]

Just be sure to use metal utensils, not wood or plastic.
Tom Lehmann/The Dough Doctor

[Heikjo]

Just be sure to use metal utensils, not wood or plastic.
Tom Lehmann/The Dough Doctor

That's new.

I've always been using rubber or silicone spatulas when working with my starters and they are stored in plastic containers. I sometimes use a metal spoon, but most of the time it's a spatula.

Do you say that's not a good idea? If so, why not?