Raw food meets an absorbent surface
Poultry, fish and pork tend to be handled straight on the worktop in Kagay-anon kitchens. Sealed granite keeps the juices sitting up top, yet plain water on a cloth only pushes bacteria around rather than killing any of it.
Bleach is the wrong tool
Sealer comes away, polish flattens, and where the material is marble or onyx the bleach bites into it. You trade a passing hygiene worry for damage that lasts.
Worn sealer is where the real risk sits
Once the sealer has gone, spills travel down into the stone and nothing sprayed on top reaches what has already soaked in. Prove it with the water test: a few drops on an inconspicuous spot, fifteen minutes, then wipe, and stone that has darkened underneath needs sealing before hygiene is even discussed.
Cutting boards still matter
A board is not made redundant by any bottle. Blades go blunt on stone, sealer gets scored, and raw food meets the surface needlessly. Keep using one and this spray becomes a backstop rather than the whole defence. A trivet deserves the same habit, because granite will not scorch but any stone can crack when the temperature change is sudden and extreme.
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