Many jurisdictions require that commercial food preparation kitchens, for example, restaurants MUST use the plastic cutting boards. About 10 or more years ago, a study was done at a university, showing that wood cutting boards rinsed in hot water were virtually bacteria free, while the mandated plastic ones were foul with septic bacteria.
Yet they are still required in some places. -----Original Message----- From: Wayne Fugitt [mailto:[email protected]] Sent: Monday, July 03, 2006 7:12 AM To: [email protected] Subject: CS>Cutting Boards and Bacteria Morning Jean, >> At 07:35 PM 7/1/2006, you wrote: >May I suggest vinegar in the rinse? This pH will clean many things. I >use straight vinegar on my cutting board since reading it disinfects >better than bleach. Do you think vinegar is better than CS ? Cutting boards can be relatively free of bacteria if the right wood is used. I believe Maple is the preferred wood. End grain is better than flat grain as it dulls the knives less. Some suggest that the boards be sealed with mineral oil to eliminate any pores for the bacteria. Surprisingly, bacteria do not live as well on wood as they do on plastic. If the board was small enough to fit in the microwave, that should eliminate the bacteria. Wayne -- Internal Virus Database is out-of-date. Checked by AVG Anti-Virus. Version: 7.1.394 / Virus Database: 268.9.4/375 - Release Date: 6/25/2006 -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org To post, address your message to: [email protected] Address Off-Topic messages to: [email protected] The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]>
