Re: Health Food safety Cutting Boards Re: colored cuttingboards
From: Wayne Tyson (landrestcox.net)
Date: Sat, 16 Mar 2013 19:34:13 -0700 (PDT)
My grandma used to say "No smart, no cure." Salt smarts a lot, therefore it "cures" a lot.
How far back does this practice go?

WT

Not sent from my iPad
----- Original Message ----- From: "fergyb2" <fergyb2 [at] yahoo.com>
To: "Cohousing-L" <cohousing-l [at] cohousing.org>
Sent: Saturday, March 16, 2013 3:08 PM
Subject: Re: [C-L]_ Health Food safety Cutting Boards Re: colored cuttingboards



Salt is one of the oldest anti-bacterial substances. The phrase "to rub salt in my wounds" refers to the old military practice of doing just that to prevent infections.
       Bonnie Fergusson
       Swans market Cohousing
       Oakland, CA

Sent from my iPad

On Mar 16, 2013, at 2:29 PM, "Wayne Tyson" <landrest [at] cox.net> wrote:


Good stuff--thanks! I agree on the replication requirement; more should be
done, and done far better, on food safety and both bacteria and viruses.
Some labs can be trusted; others tell their clients what they want to hear
(and who knows how much actual testing was done and how well?).

I have used vinegar too. In some cases I might use vinegar, soda, salt,
alcohol, and hot soapy water in addition to a four-hour sun-bath. But all of
this is deductive folklore; GIGO looms its ugly head.

WT


----- Original Message ----- From: "Karen Carlson" <kcarlson2 [at] wisc.edu>
To: "Cohousing-L" <cohousing-l [at] cohousing.org>
Sent: Saturday, March 16, 2013 1:15 PM
Subject: Re: [C-L]_ colored cutting boards



Chefs Illustrated cleaned 3 wooden cutting boards (used for raw chicken?
can't remember) using one of 3 methods: 1) hot soapy water, 2) bleach
solution, 3) straight vinegar.  Their independent lab found all three
methods equal and effective.  (I suspect if you have some particularly
horrible viruses, the results could be different.)  Our prep island is a
huge wood affair and we clean using straight vinegar and then food grade
mineral oil. Raw meat of any kind is processed on vinyl mats that go into
the sanitizer.

The article has other good advice, such as don't wash chicken (wipe with
wet paper towels) unless you're prepared to scrub your sink, handles of
faucet, areas that the chicken dripped on etc.  Another good practice is
instant read thermometers, esp for meat, but cooks here can't seem to see
the benefit.  Sorry I can't find the article but I think it was probably
2010 or 2011.

I have heard that it was right here at UW-Madison that the benefits of
wood in bacterial control was discovered but no matter where, it would
need replication.

Karen
Arboretum Cohousing Community
Madison, Wi


On Mar 16, 2013, at 11:08 AM, Wayne Tyson wrote:


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.

Fred

Chris 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.


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