SC - Wooden cutting boards

[Diana Skaggs]

     What I gleaned from the cutting board debate was the fact people were 
     not cleaning cutting boards thoroughly, nor was cleaning immediately 
     effective.  The tendency was to move cooked meat (especially chicken) 
     back to the same board to carve.  The same contamination problem may 
     occur when using marinades to brush grilling meat or serving marinade 
     without cooking.  The last time I heard anything about this issue, the 
     recommendation was to have separate cutting boards for raw meat, 
     cooked meat & vegetables.  Ah, to have the priviledge of having room 
     for three different cutting boards in my too, too tiny kitchen.  
     Leanna of Sparrowhaven


______________________________ Reply Separator _________________________________
Subject: SC - Re: Feastware Question 
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    10/16/98 10:53 AM


     
     
>I really *like* this notion, but I heard--third or forth 
>hand--that this
>study had been somehow invalidated or cast into question by later 
>research.
>Anyone have an up date on that tidbit? 
>
>                Ldy Diana
     
I have not heard about an invalidation, but a lady who is a member of Sol 
Haven (our former Canton-turned-Shire) is a microbiologist, and her lab 
participated in a similar independant study.  Their findings were 
similar, that wooden cutting boards actually resisted bacteria better 
than plastic or other surfaces.  I don't know any particulars, but was 
very pleased to hear it, I never liked the plastic handles or cutting 
boards anyway.  
        Mistress Christianna
     
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