If your answer is yes, well then you need to know this; That there are "more" germs on your cutting board than there are on your "toilet" GET RID OF IT!
2006-10-09 16:58:27 · 22 answers · asked by ghostguff3 2 in Food & Drink ➔ Other - Food & Drink
Truth be told there are enzymes naturally present in wooden boards that inhibit the growth of bacteria within the board. A good soap and hot water cleaning with a brush on the outer sides will keep some of the bacteria off. Some more gets wicked in to the inner part of the board where the enzymes are. The bottom line they did tests and said that Plastic or glass were not significantly more of a breeding ground for bacteria. The key here is hot soapy water and regular cleaning.
From the Foodnetwork:
Though it has long been thought that plastic boards were safer than wooden with respect to food-poisoning bacteria, that theory has now been discredited. Tests done by two University of Wisconsin microbiologists proved that wooden boards are so inhospitable to bacterial contaminants (such as those from poultry juices) that bacteria actually disappears from wooden surfaces within minutes. Conversely, on plastic boards bacteria multiplies rapidly at room temperature and, even after washing, bacteria can accumulate in knife cuts. The best solution: have one board for vegetables and another (preferably wood) for meats. Always use hot water and detergent to thoroughly scrub a cutting board after each use. Plastic boards may be cleaned in the dishwasher.
2006-10-09 17:09:43 · answer #1 · answered by rainydayblues1 2 · 1⤊ 0⤋
I use a trusty wooden cutting board because it's easier on my knives. I wash it after every use with soap and warm water, and every month I use a bleach and water solution to remove germs and stains. Also, I rarely prepare raw food on it (except for salads, etc), so most germs die in the cooking process. Personally, I'd prefer to only spend $100 a year keeping my knives sharp, and risk getting a cold, rather than having to shell out so much more to keep my culinary tools in shape. (I do a lot of cooking)
I am sorry that you dislike wooden cutting boards- I personally love mine, but that's just me, a culinary freak. Good luck in your germ-free endeavors!
P.S. If you have anything in your bathroom, chances are it has been contaminated by fecal cholorform. :-)
2006-10-10 00:13:12 · answer #2 · answered by Belril 2 · 1⤊ 0⤋
Yes I do have one and no I'm not going to get rid of it. If your board has more germs than your toilet then you have domestic issues. I suggest you start cleaning your board with a hot bleach solution before you use it again.
2006-10-10 07:08:00 · answer #3 · answered by PT 4 · 1⤊ 0⤋
Balls.
What your doing is applying commercial kitchen standards of hygiene to a domestic setting
and theres no need for all the quotation marks either
provided you wipe them over with a clean cloth theres nothing wrong with wood,and its kinder to the edge on your knife
The worst culprit for spreading germs are those colour coded plastic chopping boards.They get cut much deeper than wood and harbour way more germs,harder to clean too.But the government approves them
2006-10-10 07:55:18 · answer #4 · answered by salforddude 5 · 1⤊ 0⤋
I have~~~
And I won't get rid of it. I don't kow where you got your information from but wood cutting boards are cleaner than plastic ones because the bacterias tend to go to the center of the board. And of course if some germs are harmful, it is good to be in contact with some of them to build our immunitary system ^^
2006-10-10 00:03:56 · answer #5 · answered by vieclt 1 · 0⤊ 1⤋
I use my wooden cutting board only for vegetables. After I use it I always clean it down with bleach solution. I use a separate cutting board for meat and I always cover it with those disposable cutting sheets you can buy. Even though the surface is covered I still wash it down with bleach also.
2006-10-10 06:35:16 · answer #6 · answered by mardaw 3 · 1⤊ 0⤋
I never use a wooden cutting board...
I have a glass one and a couple of plastic ones...
I love them because they work better, do not absorb germs and wash better...
2006-10-10 00:04:27 · answer #7 · answered by aspenkdp2003 7 · 0⤊ 0⤋
Had a plastic one but just through that away yesterday. Grossed me out I cut chicken and chicken parts were sticking in the cuts on the board. YUK!
2006-10-10 00:07:17 · answer #8 · answered by freemansfox 4 · 1⤊ 0⤋
I have three acrylic cutting boards in various sizes. I wash those babies with anti-bacterial dish liquid after every use. I will use a separate board and knife for cutting chicken if I'm chopping vegetables to go with my chicken dish.
2006-10-10 00:07:14 · answer #9 · answered by Suz E. Home BAKER 6 · 1⤊ 0⤋
yes i do, and it has less germs than my toilet, because i make it a point to clean it with bleach everytime i use it, and i replace it every 3 months
2006-10-10 00:01:59 · answer #10 · answered by Anonymous · 2⤊ 0⤋