|Salmonella||<– Date –> <– Thread –>|
|From: ez048105 (ez048105dale.ucdavis.edu)|
|Date: Mon, 23 May 94 00:02 CDT|
TO: Rob Sandelin From: Greg Jorgensen, N Street Cohousing Your salmonella statistic is quite interesting since many people believe that meat should not be cut on wood boards. Could you emsil me the reference source for the info? Also, it would be nice to know the time frame for "5 times longer". If the time frame is several hours it may not make a difference. Also, do you happen to know how easy it is to wash off the bacteria. Either way, I clean my board (wood or plastic) well after cutting any type of meat. Some of this is out of sensitivity for the resident vegitarians. Thanks, Greg
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