|Re: Health Food safety Cutting Boards Re: colored cuttingboards||<– Date –> <– Thread –>|
|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 PMSubject: 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 bedone, 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 ofthis 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 boardsChefs 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 grademineral oil. Raw meat of any kind is processed on vinyl mats that go intothe 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 isinstant read thermometers, esp for meat, but cooks here can't seem to seethe 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 doubtthe 1993 research, especially since the authors themselves acknowledged its limitations.Bacteria, like any other organism, have certain requirements for survivaland, 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 harborbacteria. Wood is a complex material with different chemical and physical characteristics. Plastic is "inert," and unlikely to play an active rolein reducing bacterial contamination.I use both materials, I favor maple for its hardness and fine grain, butIcontinue 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, andalways after cutting any kind of meat. However, bacteria can be present onvegetables too, so continued cleaning, even between batches, is more wisethan 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 PosterOn 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 COMMUNITYAvailable from Amazon.com new, used and as an eBook.
- Re: Health Food safety Cutting Boards Re: colored cuttingboards, (continued)
- Re: Health Food safety Cutting Boards Re: colored cuttingboards R Philip Dowds, March 17 2013
- Re: Health Food safety Cutting Boards Re: colored cuttingboards Sharon Villines, March 18 2013
- Re: Health Food safety Cutting Boards Re: colored cuttingboards R Philip Dowds, March 18 2013
- Re: Health Food safety Cutting Boards Re: colored cutting boards fergyb2, March 16 2013
- Re: Health Food safety Cutting Boards Re: colored cuttingboards Wayne Tyson, March 16 2013
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