Wood cutting boards?

[Anonymous]

^ and many mineral oils are toxic, BTW, they contain carcinogens. Please use something else if you really need to. I use nothing on my bamboo board. It's still fine a decade later.

[Anonymous]

Do not put anything wooden in a dishwasher!!!

Soap and water and air dry for wooden blocks.

[Anonymous]

Anonymous wrote:Unsanitary!

+1 too porous!

[Anonymous]

This thread is why I won't eat at anyone house. Gross.

[Anonymous]

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

we have separate board for onions because they make other things taste like onions.

[Anonymous]

Anonymous wrote:This thread is why I won't eat at anyone house. Gross.

It's really sad how little some of you know about basic science. There is nothing gross about a washed wooden board.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

People moved away from wood cutting boards to plastic because they thought plastic was neato and the future. It turns out, plastic is just dead dinosaurs that are destroying out planet and our bodies.

No we moved because of chicken - wood cutting boards brees salmonela

Do you not wash your cutting boards with dish soap? Wood cutting boards do not "brees" anything.

[Anonymous]

Anonymous wrote:

Anonymous wrote:This thread is why I won't eat at anyone house. Gross.

It's really sad how little some of you know about basic science. There is nothing gross about a washed wooden board.

+1

Wood, properly cleaned and maintained, is sanitary.

[Anonymous]

I read years ago that wood is naturally anti-microbial. I mean, consider butcher blocks.

[Anonymous]

Excerpt I found on NIH from a 1994 study:
Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3-10 min. If these fluids contained 103-104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%.

A separate paper, review of literature, pretty much agreed.

Sounds like the bacteria just get absorbed into the wood and cannot multiple, and the review of literature mentioned studies that found new anti-microbial compounds in wood.

And of course micropastics.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Since you’re going to wash it, anyway, what is the point of having separate boards for meat vs. other?

Because in both wood and plastic cutting boards it's possible for contamination to remain in the fine or microscopic cuts in the boards. This is why people moved away from wood back in the day. You can hit plastic with a bleach product or vinegar to disinfect but the same treatment will damage the wood. The we learned we were adding plastic into our food by using the plastic boards.

People moved away from wood cutting boards to plastic because they thought plastic was neato and the future. It turns out, plastic is just dead dinosaurs that are destroying out planet and our bodies.

No we moved because of chicken - wood cutting boards brees salmonela

Do you not wash your cutting boards with dish soap? Wood cutting boards do not "brees" anything.

same pp again, wood was particularly safer than plastic where salmonella was concerned

[Anonymous]

Anonymous wrote:Excerpt I found on NIH from a 1994 study:
Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3-10 min. If these fluids contained 103-104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%.

A separate paper, review of literature, pretty much agreed.

Sounds like the bacteria just get absorbed into the wood and cannot multiple, and the review of literature mentioned studies that found new anti-microbial compounds in wood.

And of course micropastics.

This.

Clean and dry it properly and wood is sanitary.

[Anonymous]

Greener Chef brand cutting boards (on Amazon) have held up nicely for me for several years. I’ve also heard good things about stainless steel cutting boards.

[Anonymous]

Anonymous wrote:Excerpt I found on NIH from a 1994 study:
Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3-10 min. If these fluids contained 103-104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%.

A separate paper, review of literature, pretty much agreed.

Sounds like the bacteria just get absorbed into the wood and cannot multiple, and the review of literature mentioned studies that found new anti-microbial compounds in wood.

And of course micropastics.

It's crazy that wood has resistance to bacteria. It's almost like it evolved that way.

[Anonymous]

Anonymous wrote:

Anonymous wrote:Excerpt I found on NIH from a 1994 study:
Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time. Clean wood blocks usually absorbed the inoculum completely within 3-10 min. If these fluids contained 103-104 CFU of bacteria likely to come from raw meat or poultry, the bacteria generally could not be recovered after entering the wood. If ≥106 CFU were applied, bacteria might be recovered from wood after 12 h at room temperature and high humidity, but numbers were reduced by at least 98%, and often more than 99.9%.

A separate paper, review of literature, pretty much agreed.

Sounds like the bacteria just get absorbed into the wood and cannot multiple, and the review of literature mentioned studies that found new anti-microbial compounds in wood.

And of course micropastics.

It's crazy that wood has resistance to bacteria. It's almost like it evolved that way.

Exactly. I can't find it now, but years ago I read somewhere that American cheese makers quickly discovered it was safer to make cheese in wooden vats (something that Europeans have done for centuries) than metal ones because of the microbial properties of wood.