|Re: colored cutting boards [was: Re: Long Time Poster||<– Date –> <– Thread –>|
|From: Wayne Tyson (landrestcox.net)|
|Date: Sat, 16 Mar 2013 09:08:14 -0700 (PDT)|
Does anyone have a link to the follow-up studies?Folk "wisdom" is often wrong, but it's important that "science" be done right.
The Japanese sushi chef I went to for almost forty years continually wiped his board with a salt-soaked towel and scrubs his cutting board (wood, but I never asked him what kind) with salt. It would be interesting to see studies comparing the effectiveness and safety of various cleaning/disinfecting agents such as salt, alcohol, and bleach (I do not use bleach).
I continue to suspend judgment on this issue until more good science has been done (I presume it has since the authors of the study declared that more research was needed, especially upon any anti-bacterial action woods might have, but can't find it on the Internet). I have no reason to doubt the 1993 research, especially since the authors themselves acknowledged its limitations.
Bacteria, like any other organism, have certain requirements for survival and, one might say, for killing. Certain environments promote them as well as restrict them. The devil might well be in the details. the concern about tiny, even microscopic fissures in cutting surfaces would reasonably harbor bacteria. Wood is a complex material with different chemical and physical characteristics. Plastic is "inert," and unlikely to play an active role in reducing bacterial contamination.
I use both materials, I favor maple for its hardness and fine grain, but I continue to use both salt and alcohol, and certainly restrict the type of food placed on any cutting board. I clean before and after each use, and always after cutting any kind of meat. However, bacteria can be present on vegetables too, so continued cleaning, even between batches, is more wise than paranoid.
WT----- Original Message ----- From: "Fred H Olson" <fholson [at] cohousing.org>
To: "Cohousing-L mailing list" <cohousing-l [at] cohousing.org> Sent: Wednesday, February 13, 2013 4:57 AM Subject: [C-L]_ colored cutting boards [was: Re: Long Time Poster
On Feb 12/13 Chris ScottHanson wrote:And for those of you who haven't seen or don't remember the colored cutting board discussion way back when, it was very entertaining. Serious stuff and good humor.Searching the archives at http://lists.cohousing.org/archives/cohousing-l/ for color* cutting board* gets 25 hits, the first 15 look like they may be the discussion Chris refers to. FredChris ScottHanson Urban Cohousing Associates, Inc. Land Acquisition, Development Consulting & Project Management Ecovillages, Cohousing & Sustainable Communities PO Box 1288 Langley, WA 98260 (206) 601-7802 cell Author of: The Cohousing Handbook - BUILDING A PLACE FOR COMMUNITY Available from Amazon.com new, used and as an eBook.-- Fred H. Olson Minneapolis,MN 55411 USA (near north Mpls) Email: fholson at cohousing.org 612-588-9532 My Link Pg: http://fholson.cohousing.org My org: Communications for Justice -- Free, superior listserv's w/o ads _________________________________________________________________ Cohousing-L mailing list -- Unsubscribe, archives and other info at: http://www.cohousing.org/cohousing-L/ ----- No virus found in this message. Checked by AVG - www.avg.com Version: 10.0.1430 / Virus Database: 2639/5599 - Release Date: 02/12/13
colored cutting boards [was: Re: Long Time Poster Fred H Olson, February 13 2013
- Re: colored cutting boards [was: Re: Long Time Poster Wayne Tyson, March 16 2013
Re: colored cutting boards Karen Carlson, March 16 2013
- Health Food safety Cutting Boards Re: colored cutting boards Wayne Tyson, March 16 2013
- Re: Health Food safety Cutting Boards Re: colored cutting boards R Philip Dowds, March 16 2013
- Re: Health Food safety Cutting Boards Re: colored cuttingboards Wayne Tyson, March 17 2013
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