SC - Wooden cutting boards
Diana Skaggs
upsxdls at okway.okstate.edu
Fri Oct 16 14:19:20 PDT 1998
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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