Call me safety conscious, if you like, but I made it a habit to have a bottle or two of Isopropyl Alcohol (70%, rubbing) on hand. If I'm handling meats for curing, my knives get a wipe with it and an air dry, after a wash/rinse/drying and a treatment with a steel, just prior to trimming/slicing. Same thing goes with boards, bowls, mixer paddles and anything else which will contact my meat. Don't forget, a good hand sanitizer and/or disposable latex gloves is cheap insurance as well.
The folks who are successful with years of experience as sausage makers know that good housekeeping and hygiene is the best way to prevent meat spoilage. I'm just a beginner in the sausage aspects of meat handling, but I'm carrying the cleanliness forward with much of my cooking.
Nothing at all wrong with dish soap, a rinse, drying and a wipe with alcohol on thermometer probes either. Just keep the liquids away from the tube opening, as mentioned earlier.