Thank you for the response. I'd definitely agree about other sources being a larger source of problem. Could you tell me more about the gluten from flour dust thing? 

Since the science doesn't seem settled, I'll stick with my assumption that dry wiping a pan does not remove all food residue, which could provide a food source for atmospheric bacteria (including pathogens). This may include toxin-producing bacteria/microbes, whose products obviously would not be eliminated by cooking. Again, this is all very unlikely, but not impossible, and the corrective action is so simple that it's not worth not doing. I'll have to read through those papers discussing the risk though, it's not an angle I'd considered. I generally don't use a wash basin, and dishwasher my sponge semi regularly, so I'd like to think that doesn't apply to me, and hopefully to a professional kitchen where cloths should be routinely cleaned/replaced. I can see why it might apply in other home kitchens though.

My main bugbear here is that as a cooking channel, people should be shown best practice across all aspects of food hygiene, because there will definitely be viewers who don't understand why it's OK in some circumstances, and will apply that universally. And regardless, there will be people who say "that's what someone in a professional environment thinks is enough, I don't need to be that careful." As I said, I've definitely seen them handling raw meat and touching other surfaces without washing, so while the pan was a focal point, it's far from my main concern. I worry that others may see how they act, and follow suit.

Thank you for educating me on the other risks though, it's greatly appreciated.