Re: Health Food safety Cutting Boards Re: colored cutting boards
From: R Philip Dowds (
Date: Sat, 16 Mar 2013 15:19:06 -0700 (PDT)
I remember reading a test report in Cook's Illustrated (by "America's Test 
Kitchen") that claimed hardwood (maple) cutting boards contained natural 
antiseptics that made them at least as germ free as the synthetic (plastic) 
boards.  In any event, I've been using oak, maple and bamboo cutting boards for 
decades, with nary an instance of food poisoning.  For better or worse, I do 
not obsess over cleaning these boards; I just scrub and rinse them.


On Mar 16, 2013, at 5:29 PM, Wayne Tyson <landrest [at]> 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

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