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[quote=Anonymous][quote=Anonymous][quote=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. [/quote]

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

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. [/quote]

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