|Re: cutting boards, where to get colors||<– Date –> <– Thread –>|
|From: pjv4 (pjv4cornell.edu)|
|Date: Wed, 19 Jan 2000 12:36:01 -0700 (MST)|
With regards to contamination from cutting boards, there seems to be some evidence that supports using wood boards (see, for example, http://www.foodsafety.org/il/il114.htm). One theory is that the tannins in the wood help to destroy the bacteria, something that isn't true for plastic or glass cutting boards. Another theory is that the capillary action of the wood pulls the bacteria in under the surface of the cutting board (see http://www.foodsafety.org/ht/ht144.htm, article by Patrick Bird). However, if not properly cleaned, microorganisms can still remain on wooden cutting boards in a dormant state, and then contaminate your foods later (see http://www.foodsafety.org/il/il053.htm and http://ag.arizona.edu/pubs/health/foodsafety/az1076.html). The bottom line seems to be that you need to maintain proper sanitary standards with regards to kitchen utensils and food preparation surfaces in your own home, in a CH, in a diner, etc. I prefer using wood cutting boards for practical and aesthetic reasons, even though you do need to oil them periodically. Wooden boards represent not only a renewable source of material, but in the Ithaca area at least, they also represent the skills of local artisans and woodworkers. Plastic boards don't do that. Paul Viscuso Cornell Univ.
Re: cutting boards, where to get colors Lynn Nadeau, January 19 2000
- Re: cutting boards, where to get colors pjv4, January 19 2000
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