Several sites describing how to wash your hands list drying as the last step. Some say you can use a clean towel or air dry them.
I've been curious about something for a while. What if I'm preparing some ingredient or recipe that requires or benefits from having wet hands? For example, handling ground meat with wet hands reduces sticking; sometimes you want to use wet hands to handle dough, either to add more moisture or prevent sticking. What if I'm just picking up vegetables and sticking them back under the running water to rinse them before cutting and cooking or eating them raw?
Is it unsanitary wash hands and skip drying them before handling food items? What types of contaminants are especially risky when doing this?
I prefer answers with sources from health or food safety agencies or organizations.