Re: Cutting boards color-code | <– Date –> <– Thread –> |
From: Kay Argyle (argylemines.utah.edu) | |
Date: Tue, 25 Jan 2000 17:15:12 -0700 (MST) |
> Assuming proper sanitizing and washing procedures, is there any scientific > basis for thinking that using dedicated cutting boards ... actually does something > for health, sanitation, food purity, or whatever? I haven't seen a study on the effect of using multiple boards. My observation is that, in dealing with amateur cooks, "assuming proper sanitizing and washing procedures" is a big assumption. I regard dedicated cutting boards as (1) a minor provision of ritual purity for vegetarians and (2) a hedge against inevitable lapses, whereby a greater number of clean, dry boards (desiccation also discourages bacteria) used for meal preparation increases the odds that any given food will be cut on an uncontaminated board; in particular, keeping bacteria from raw meat (frequently cut before cooking but not always after) away from veggies (frequently eaten raw). Given (a) the increasing incidence of hostile microbiota on veggies, (b) the fact that meat is indeed sometimes cut after cooking as well as before, and (c) a basic goal of cutting board cleanliness being to prevent recontamination of cooked food, it might make more sense to have dedicated boards for raw food vs. cooked food. Part of ergonomics is making use of the reasons people do things. Successful design does not expect people to be rational at all times and takes account of motivation. Some people will switch to a clean board to honor someone else's ritual purity rules, even if they themselves don't believe in them, but will pooh-pooh the risk of food poisoning -- it can't be that big a risk, after all, _I've_ never died of it ;). However, even if they are changing to a clean cutting board for reasons that have nothing to do with food safety, their action nonetheless lowers (or at least common sense says it ought to) the risk of food poisoning. > If there is such scientific evidence, how do you keep your knives separate > for each purpose? Thanks for raising that question, I'd never thought of it before. In all the public education on food safety with cutting boards, they don't mention knives. Multiple specialized knives (chef's knife, carver, paring knife etc.) would achieve the same effect as multiple cutting boards. In addition, because most of my knives are carbon steel and corrode if they aren't kept clean, I wash my blade as soon as I finish cutting something. Here again, sanitation is an inadvertent -- but useful -- byproduct. > (Is all of this directly descended from Jewish kitchen practice? Milchig > and flayshig, etc.?) Not for me. No exposure to kosher practices. Can't answer for others. > When you cut on a wooden board, you're making grooves in the wood > (sometimes deep ones) that bugs and bacteria can live in quite happily. This is just as true of plastic boards. My plastic board collects gunk in the scratches that is next to impossible to get clean. Unless of course you use the hard plastic (acrylic?) that knives skitter and bounce off of. Personally those frighten me; I have a scarred, half-numb finger reminding me of the damage a knife can do when it slips. I feel safer with a board that has a soft surface that catches the knife edge and holds it at the end of the down stroke. http://www.sciencenews.org/sn_arc97/7_12_97/food.htm has the Science News article on wooden vs. plastic cutting boards. The two sites that Maggie Rohde gave the addresses for (thank you) contradict each other. Food Safety & Inspection, USDA, cites studies that found plastic was safer, National Food Safety Datebase cites studies that found wood was. I don't feel I have the expertise to evaluate the design of the original studies; I suspect they are looking at the problem from different angles, and plastic and wood might each have strengths the other doesn't. The one thing every one seems to agree on is to CLEAN YOUR CUTTING BOARD. A traditional method of sanitizing wooden butcher blocks was to pour salt on them. Salt kills bacteria by osmosis. I don't know if this method is still acceptable to health departments, but I saw it being done as recently as fifteen years ago in the butcher department of a small grocery store here in Salt Lake. http://www.sciencenews.org/sn_arch/9_28_96/food.htm (again, Science News) discusses a chlorine-free sterilization method using peroxide and vinegar. > I can count on the fingers of one hand, the times I > have been throw-up/intestinally ill where I could not specifically blame a > flu virus going around, or something I ate that I disagreed with. I'm not sure what Mr. Sandelin meant by "disagreed with" where he apparently is certain that it was _not_ food poisoning. Food allergy? Acid reflux, diverticulosis, lactose intolerance, bait shyness, gallstones, anal leakage associated with high fat content? Unless it is the same food, predictably, every time you have a problem, suspect food poisoning. Sometimes even if it is the same food, suspect food poisoning. In any case, the ability of a healthy individual to withstand something (sometimes with no effects) does not indicate it is safe. Standards must protect the vulnerable members of society -- babies, elderly, sick people. Our culture shuffles blame off. If an asthmatic's death is 50% asthma and 50% air pollution, we say it was asthma, even though with cleaner air the person would still be alive. We send a message that only the healthy are worth protecting. In addition, cooking for other people is different than cooking for yourself. I shouldn't make a choice from which I get the rewards (e.g., less work) and someone else takes the risks. New food poisoning estimates: "While all of this makes tallying the incidence of food poisoning quite challenging, it hasn't stopped Uncle Sam from trying. Last month, Paul S. Mead and his colleagues at the federal Centers for Disease Control and Prevention offered up their latest estimate in a 19-page report. Published in the September-October issue of Emerging Infectious Diseases, it concludes that some 76 million U.S. residents develop foodborne illness each year. "That incidence rate would indicate that on average more than one in four people eat sickening food each year. The data also indicate that an estimated 325,000 require hospitalization?and almost 5,200 die?because of foodborne illness." -- Science News, http://www.sciencenews.org/20000122/food.asp (January 22, 2000) Kay Argyle Wasatch Commons
- RE: Cutting boards color-code, (continued)
- RE: Cutting boards color-code Rob Sandelin, January 25 2000
- Re: Cutting boards color-code Maggi Rohde, January 25 2000
- Re: Cutting boards color-code Cheryl Charis-Graves, January 25 2000
- Re: Cutting boards color-code Fred H. Olson, January 25 2000
- Re: Cutting boards color-code Kay Argyle, January 25 2000
- Re: Cutting boards color-code Stuart Staniford-Chen, January 27 2000
- Re: Cutting boards color-code Stuart Staniford-Chen, January 27 2000
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