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[quote=Anonymous][quote]You should not use plastic cutting borders or matts. The small nicks and cuts that develop in plastic will hole the bacteria. Just use vinegar to wash down. [b]The must important thing is to keep thing seperate ..do not cut meat and use that knife to cut things that will be served raw[/b]. [/quote]

The same is true of cutting boards, of course.  I use plastic for meat and wood/bamboo for veggies/raw because it's easy to remember; I'll never mix them up.  (And I have a large maple board with a trough for big carving tasks like roasts or turkeys, or big prep tasks like chopping onions and garlic.)

I use the plastic for meat because I don't want to subject my wood and bamboo boards to the dishwasher or to bleach scrubbing like I do for the meat boards.  I often serve cheese and fruit appetizers on the wood/bamboo boards, so I want to keep them looking good, and I don't want to have to keep track of the last time they saw meat.  (I do bleach the big carving board, and then re-oil it after it's dry, but that one is a workhorse that's never used for serving.  It only sees cooked meat, not raw, and only sees veggies that are being chopped for cooking, not anything being served raw.)   [/quote]

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