So kitchens and bathrooms need cleaned regularly. The moisture and food in these rooms specifically make it easy for pathogens to grow. Plenty of people get mould problems in their homes. Kitchens need cleaned with disinfectant sprays to make them safe to produce food in.
What about the inside of taps though? Depending on the age of your house, the pipes and taps could be decades old, and will have never been cleaned on the inside, yet we don’t think twice about pouring a glass of water. Why is this? How are the insides not full of rust, grime and bacteria?
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Flow and temperature will mostly keep things tolerably clean. I used to do legionella checks on water systems. Stored hot needs to be around 60 degrees C and cold below 20 degrees C. Obviously cold can get warmer if the ground gets warm in summer but those are the recommended safe limits, in the UK at least. If your hot is just on demand, no real worries as long as it gets hot enough. The other hazard is capped off dead legs of pipe, which can become reservoirs of legionella, so they should be cut back. Low use outlets should also be flushed for a few minutes at least weekly.
The other one that causes some concern is pseudomonas aeruginosa, but that’s really more a problem for care facilities with immunocompromised folks. That one lives in the biofilms that can coat pipes so we treat that with chlorine dioxide, the same stuff that the miracle mineral supplement idiots drink.
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