Are Dupont Corian cutting boards durable?
Sanjay Punjab
months.
They get scuffed up easy and absorb stains. I have seen $40 dupont
corian cutting boards. However there seems to be some controversy that
they quickly dull knives, although I have quality knives that can be
sharped. So are these boards durable for the long term? Do they absorb
stains easily?
Thanks
ameijers
on for years. They are supposed to look scuffed- that is why they are called
cuting boards. For a quality plastic one, I'd try a restaraunt supply.
aem sends....
"Sanjay Punjab" <picli...@yahoo.com> wrote in message
news:97d41df6.02060...@posting.google.com...
olc...@cox.net
wrote:
Either the knives are harder than the cutting board or vice versa.If
the knives are harder, the board will scuff. If the board is harder,
the knoves will dull faster. Corian scuffs less than plastic but dulls
knives quicker.
Ellen
When I replaced my counters with corian, the installer took a spare piece
and made a cutting board for me. I used it for a while before I realized it
was definitely dulling my knives esp the Globals -- and rather quickly at
that. I went back to a wooden cutting board. BTW the corain did get little
cuts in it altho I suppose you could sand them out periodically. Bottom line
is that it turned out to be easier to pick up a smallish wooden board for
quickie tasks and to continue using the large wooden board for larger tasks.
Ellen
olc...@cox.net
wrote:
Knife dulling is easily fixed on good knives. I use a granite cutting
board which is easier to clean and is more sanitary than materials
that can collect bacteria.
It came from the sink cutout for the countertop.
DawnK
I have a wooden cutting board that slides under the counter that I use for
most stuff. I also have a polyethylene plastic board that I bought from
pampered chef for cutting onions and garlic. It doesn't feel as harsh on my
knife as the walmart plastic cutting boards do. My wooden one is getting
kind of nicked up, but there is a building supply store that has cutting
boards in stock and I have a standard size, so one of these days, we will
probably replace it. It is almost 6 years old. (Yikes, you should have
seen the cutting board that was here 6 years ago when we moved in! It was
horrible).
America's Test Kitchen has articles on cutting boards.
http://www.americastestkitchen.com/search.asp?articletype=98&searchKeyword=c
utting+boards&searchType=Basic&go=go
Dawn
Michael Harp
>
> Knife dulling is easily fixed on good knives. I use a granite cutting
> board which is easier to clean and is more sanitary than materials
> that can collect bacteria.
>
> It came from the sink cutout for the countertop.
I've been using wood cutting boards for more than 20 years and have yet to
contract any bacterial infections therefrom. I cannot think of a worse
material for a cutting board than granite - well, maybe stainless steel,
glass, concrete, etc. The concern over bacteria is way overdone. All you
need to to do is clean your board with sudsy (Dawn) water, rinse it, stand
it on end and let it drain. No dulling of knives and a much better surface
on which to cut food.
Bob
safer than plastic or most other materials.
Bob
"Michael Harp" <mha...@CopperPans.com> wrote in message
news:B92003F0.14F0%mha...@CopperPans.com...
DawnK
"Michael Harp" <mha...@CopperPans.com> wrote in message
news:B92003F0.14F0%mha...@CopperPans.com...
My parents always had a wooden cutting board and most of my adult life I
have had one wooden cutting board or another. No one in my family has ever
gotten sick from stuff being processed on a cutting board. If I'm cutting
chicken, I might use my plastic cutting board instead, but I have used my
wooden one and just cleaned it well afterwards with soapy water.
Dawn
Eric Lee Green
> "Michael Harp" <mha...@CopperPans.com> wrote in message
> news:B92003F0.14F0%mha...@CopperPans.com...
>> <snipped>
>> contract any bacterial infections therefrom. I cannot think of a worse
>
> have had one wooden cutting board or another. No one in my family has ever
> gotten sick from stuff being processed on a cutting board. If I'm cutting
I believe that they discovered that oak cutting boards actually have
an antibacterial effect. I would dowse spray mine with a bleach solution
after doing chicken though, chickens are the nastiest things...
--
Eric Lee Green er...@badtux.org http://badtux.org
GnuPG public key at http://badtux.org/eric/eric.gpg
FDR
"DawnK" <da...@lakebreeze.org> wrote in message
news:ufknafo...@corp.supernews.com...
>
> "Sanjay Punjab" <picli...@yahoo.com> wrote in message
> news:97d41df6.02060...@posting.google.com...
> > I am tired of replacing my $4 Walmart plastic cutting boards every few
> > months.
> > They get scuffed up easy and absorb stains. I have seen $40 dupont
> > corian cutting boards. However there seems to be some controversy that
> > they quickly dull knives, although I have quality knives that can be
> > sharped. So are these boards durable for the long term? Do they absorb
> > stains easily?
> > Thanks
>
> I have a wooden cutting board that slides under the counter that I use for
> most stuff. I also have a polyethylene plastic board that I bought from
> pampered chef for cutting onions and garlic. It doesn't feel as harsh on
my
> knife as the walmart plastic cutting boards do. My wooden one is getting
> kind of nicked up, but there is a building supply store that has cutting
> boards in stock and I have a standard size, so one of these days, we will
> probably replace it. It is almost 6 years old. (Yikes, you should have
> seen the cutting board that was here 6 years ago when we moved in! It was
> horrible).
Just sand it down and apply mineral oil.
DawnK
"FDR" <_remove_spam_...@hotmail.com> wrote in message
news:fdBK8.62179$xN5.15...@typhoon.nyroc.rr.com...
We should try that. That's probably all it needs. It isn't in that bad of
shape. The cutting board that was here, though, was way past sanding and
mineral oil, though!
Dawn
Dave Bugg
"Bob" <bobno...@softhome.net> wrote in message
news:%zyK8.46110$0A2.37106@rwcrnsc54...
> Studies have shown that wood is actually anti-bacterial. It is probably
> safer than plastic or most other materials.
Sorry, that is incorrect. See my post above.
spam]@world.std.com Blair P. Houghton
>Studies have shown that wood is actually anti-bacterial. It is probably
>safer than plastic or most other materials.
The EPA would beg to differ, since they don't consider
antibacterially treated materials (I guess the treatment is
a pesticide, so it's EPA and not FDA that approves it) to
provide any real benefit to safety.
http://www.epa.gov/pesticides/citizens/treatart.htm
Wood likely has less resistance to harboring bacteria than
a plastic cutting board impregnated with chemical antibiotics,
so I'd go with the "wash it like it's nasty" rule.
--Blair
"The surgeon general warns that
cooking causes full stomachs."
Don Phillipson
news:97d41df6.02060...@posting.google.com...
> I am tired of replacing my $4 Walmart plastic cutting boards every few
> months. They get scuffed up easy and absorb stains. . . .
Is this not a clue you should replace them,
the same way you replace your toothbrush etc.?
--
Don Phillipson
Carlsbad Springs (Ottawa, Canada)
dphil...@trytel.com.com.com.less2
Bob
far less bacteria growth on wood than on plastic boards. And, where is "your
post above"?
Bob
"Dave Bugg" <db...@crcwnet.com> wrote in message
news:adevib$e0v$1...@news.tdl.com...
Debbie Deutsch
news:d2KK8.49528$0A2.40549@rwcrnsc54:
Here is the URL for the Science News article:
http://www.sciencenews.org/sn_arc97/7_12_97/food.htm
It is interesting reading. In addition to citing and describing the
research that says that wood cutting boards may be safer than plastic, the
article says that hand washing with soap and water may actually increase
the bacteria present on a surface! Also, while no mention is made of
granite, the article says that this can occur on stainless steel surfaces.
So, unless the granite cutting board is going through the dish washer, it
may not be as sanitary as its user expects.
Mike Berger
Dave Bugg
> How is it incorrect? I read the study reports in science news. They
reported
> far less bacteria growth on wood than on plastic boards. And, where is
"your
> post above"?
You stated that wood is probably safer than plastic or other non-wood
cutting boards, which is incorrect. It is no safer or more dangerous to use
than plastic. The controversy over using wooden cutting boards maintained
that wood had to be more dangerous to use as a cutting board because of the
difficulties of not being able to decontaminate it. The scientific studies
have shown that wood is AS SAFE to use, not safer. A lot of folks took the
"as safe" findings and have slowly twisted the meaning to hint, or flat-out
state that wood is superior.
Here is the repeat of two messages that I posted:
"While it is true that there is less risk of contamination from standing
bacteria, it is not due to any antiseptic properties of wood, either by
enzymes or self-disinfection. The anti-bacterial action is a mechanical
process where the bacteria become trapped and held in the cellular structure
of the wood. However, cutting into the wood may release bacteria back to
the surface as that cellular structure is cut into with repeated use.
Dave"
"This one gives a good summary:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
The University of Minnesota duplicated the findings, but I'll be damned
if I can find that reference here at home.
Dave"
Dave Bugg
news:Xns92226DB9934FBdd...@207.172.3.51...
> Here is the URL for the Science News article:
>
> http://www.sciencenews.org/sn_arc97/7_12_97/food.htm
>
> It is interesting reading. In addition to citing and describing the
> research that says that wood cutting boards may be safer than plastic, the
> article says that hand washing with soap and water may actually increase
> the bacteria present on a surface! Also, while no mention is made of
> granite, the article says that this can occur on stainless steel surfaces.
> So, unless the granite cutting board is going through the dish washer, it
> may not be as sanitary as its user expects.
Actually, it never stated that wood boards may be safer. The summary from
Science News On-Line (and that's all it is is a summary) didn't go on to
state full findings from the studies cited. In those studies, the cellular
structure of the wood trap many bacteria, which can then remain viable for a
prolonged period of time. By that finding, you cannot conclude that wooden
cutting boards are antibacterial, i.e. they don't KILL bacteria, they merely
contain the bacteria.
The problem with this, according to the studies, is that once cutting is
resumed on the board at a later time, these viable bacteria can be brought
back to the surface of the cutting board causing recontamination.
Bob
is "safer" than plastic. Statements such as "If a sharp knife is used to cut
into the work surfaces after used plastic or wood has been contaminated with
bacteria and cleaned manually, more bacteria are recovered from a used
plastic surface than from a used wood surface." suggest this to me.
bob
"Dave Bugg" <db...@crcwnet.com> wrote in message
news:adg5hr$o2a$1...@news.tdl.com...
> "Bob" <bobno...@softhome.net> wrote in message
> news:d2KK8.49528$0A2.40549@rwcrnsc54...
>
> > How is it incorrect? I read the study reports in science news. They
> reported
> > far less bacteria growth on wood than on plastic boards. And, where is
> "your
> > post above"?
>
> You stated that wood is probably safer than plastic or other non-wood
> cutting boards, which is incorrect. It is no safer or more dangerous to
use
> than plastic.
snip
Debbie Deutsch
While it is true that I only read the summary, the summary did discuss
another related facet - you can microwave a wooden board to heat it
sufficiently to kill the bacteria, but you can't heat the plastic boards
to the same extent.
What I took away from the article was that how the cutting board is
cleaned is critical, that appropriate cleaning was a function of the
material, and that things you think should be clean may not be.
Debbie
Ermalina
Here's the link (previously posted on rec.food.cooking) to Dr. Cliver's
statement:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
Here is an excerpt:
"We believe, on the basis of our published and to-be-published
research, that food can be prepared safely on wooden cutting
surfaces and that plastic cutting surfaces present some
disadvantages that had been overlooked until we found them.
"In addition to our laboratory research on this subject, we learned
after arriving in California in June of 1995 that a case-control
study of sporadic salmonellosis had been done in this region and
included cutting boards among many risk factors assessed
(Kass, P.H., et al., Disease determinants of sporadic salmonellosis
in four northern California counties: a case control study of older
children and adults. Ann. Epidemiol. 2:683-696, 1992.). The project
had been conducted before our work began. It revealed that those
using wooden cutting boards in their home kitchens were less than
half as likely as average to contract salmonellosis (odds ratio 0.42,
95% confidence interval 0.22-0.81), those using synthetic (plastic
or glass) cutting boards were about twice as likely as average to
contract salmonellosis (O.R. 1.99, C.I. 1.03-3.85); and the effect
of cleaning the board regularly after preparing meat on it was not
statistically significant (O.R. 1.20, C.I. 0.54-2.68). We know of
no similar research that has been done anywhere, so we regard it as
the best epidemiological evidence available to date that wooden
cutting
boards are not a hazard to human health, but plastic cutting boards
may be."
I believe the research cited by Dr. Cliver, one of the principal
investigators in much of the research, supports the safety of WOODEN
cutting boards -- vs. that of plastic.
Debbie Deutsch
news:oscnfuk650ld4840n...@4ax.com:
>
> Every time cutting boards are discussed, it just boggles my
> mind that more people don't write to say - as I did - that
> they keep two separate cutting boards: one for raw meat or
> fish and the other for everything else.
>
> This seems fairly basic kitchen hygiene to me.
>
> There is, after all, no law that forbids more than one
> cutting board in a kitchen.
>
> Pat
>
For my part, I have several. There's the big thick wooden one, some
polyethylene boards, and a very inexpensive semi-stiff thin plastic
sheet (sold under the brand name "chop chop" and selling for a couple of
dollars at Trader Joe's.) No meat, poultry, or fish goes on the wood
board. The thin plastic sheet thing is great because it is so very
inexpensive it is easy to throw it out when it gets to the doubtful
stage and it takes practically no room to store. I cut on one side
only, so the other is always (relatively) clean and won't transmit
bacteria to whatever I put it on. It is great for slicing. For heavy
chopping with a cleaver I use the polyethylene boards. It is very
possible to chop right through the plastic sheet when wielding a big
heavy cleaver.
H.W. Hans Kuntze
> Every time cutting boards are discussed, it just boggles my
> mind that more people don't write to say - as I did - that
> they keep two separate cutting boards: one for raw meat or
> fish and the other for everything else.
Hi Pat.
While that might seem like a good idea, it will not make an iota of
difference to the bacteria.
Only sanitizing the cuttingboards and all food contact surfaces properly
will.
And preventing cross contamination between foods.
Where do you cut your produce on, contaminated from soil?
There are more and more dangerous bacteria on lettuce f.i. than on a
piece of properly slaughtered and processed meat.
As long as you don't cut ready to eat foods on the same board (without
sanitizing) as raw foods, you should be fine.
Of course, if it gives you peace of mind, by all means use more than one
board. But don't get complacent with sanitizing
> There is, after all, no law that forbids more than one.
> cutting board in a kitchen.
No, if you practice HACCP you'll need more than two, color coded.
But how far do you want to take that in a household?
I think the polyprop and wooden cuttingboards are both fine (though I
prefer wood) as long as you clean, sanitize and dry them after use.
Gruesse.
--
C=¦-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Die einfachsten Dinge sind sehr kompliziert " Morgenroete
"http://www.cmcchef.com" -"http://www.chefdirect2u.com" --
_/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/ _/
rosie@readandpost
i buy plastic boards that fit into my dishwasher, along with my kitchen
sponge.
--
read and post,
rosie
When a thing has been said and said well, have no scruple. Take it and copy
it.
Anatole France (1844-1924)
Dave Bugg
> While it is true that I only read the summary,
I've read the studies, and the summary leaves out specific information.
> the summary did discuss
> another related facet - you can microwave a wooden board to heat it
> sufficiently to kill the bacteria, but you can't heat the plastic boards
> to the same extent.
And you'd significantly decrease the life of the cutting board if this is
done on a periodic basis.
> What I took away from the article was that how the cutting board is
> cleaned is critical, that appropriate cleaning was a function of the
> material, and that things you think should be clean may not be.
Agreed. But what it did not state, and took great pains to point out in the
study that was summarized was that wood cutting boards are NOT any more
dangerous or SAFER than plastic. That's the point that I have been making
per your statement, "In addition to citing and describing the research that
says that wood cutting boards may be safer than plastic, ...." The study
NEVER said that.
Ermalina
Check out this University of Minnesota, College of Veterinary Medicine,
page:
http://www.cvm.umn.edu/avian/SFPC/Woodcuttingboards.html
It's entitled "Wood cutting boards safer."
Here's an excerpt:
"Cliver [the researcher now at UC Davis] is quick to point
out that cooks should continue to be careful when they
handle foods and wash off cutting surfaces after they cut
meat or chicken that may be contaminated with bacteria.
'Wood may be preferable in that small lapses in sanitary
practices are not as dangerous on wood as on plastic,' he
says."
olc...@cox.net
wrote:
>Studies have shown that wood is actually anti-bacterial. It is probably
>safer than plastic or most other materials.
>
>Bob
Care to cite them. Health departments don't permit tham in
inrestaurants in many places.
olc...@cox.net
The article says wood is safer than plastic. It doesn't make any
claims re stainless or granite.
H.W. Hans Kuntze
> The article says wood is safer than plastic. It doesn't make any
> claims re stainless or granite.
Obviously, they are not used for cutting boards, commonly.
--
Nancy Young
>
> olc...@cox.net wrote:
>
> > The article says wood is safer than plastic. It doesn't make any
> > claims re stainless or granite.
>
> Obviously, they are not used for cutting boards, commonly.
My knives tried to leap out of the drawer at the thought of a
granite cutting board.
nancy
v
<qwe...@mail.monmouth.com> wrote:
>My knives tried to leap out of the drawer at the thought of a
>granite cutting board.
>
granite cutting board = oxymoron
-v.
Stephen Meier
tree cut by my grandfather. It's a modest-sized board, about 7/8" thick on
the perimeter and has now dished to about 1/4" in the center.
It has to be at least 40 years old with daily use.
I haven't lost a sibling yet :-)
"ameijers" <aeme...@worldnet.att.net> wrote in message
news:xDoK8.19800$UT.12...@bgtnsc05-news.ops.worldnet.att.net...
> Don't know about Corian, but IMHO, wood boards are best. Been using the
same
> on for years. They are supposed to look scuffed- that is why they are
called
> cuting boards. For a quality plastic one, I'd try a restaraunt supply.
>
> aem sends....
> "Sanjay Punjab" <picli...@yahoo.com> wrote in message
> news:97d41df6.02060...@posting.google.com...
> > I am tired of replacing my $4 Walmart plastic cutting boards every few
> > months.
spam]@world.std.com Blair P. Houghton
>On Mon, 03 Jun 2002 00:16:59 GMT, "Bob" <bobno...@softhome.net>
>wrote:
>
>>Studies have shown that wood is actually anti-bacterial. It is probably
>>safer than plastic or most other materials.
>
>inrestaurants in many places.
Hence the controversy. It's assumed that plastic boards
are better because they are less porous, and porosity is a
health inspector's nightmare (or dream, depending on POV).
But the science seems to be showing that an unforeseen
mechanism in the wood may override its porosity.
But it's not assumed that plastic boards are perfectly
safe, so in addition health departments require separate
boards for foods with different levels of contamination
danger (chicken vs. pickles, e.g.). Hence entire systems
of boards and knives and other utensils with color coding.
Plastic boards can be stronger by weight and thickness and
require no seasoning, so you can keep several and cycle
them through the dishwasher at sterilizing temperatures
without fear that they'll split or shred and gum it up.
--Blair
"Just throw the food up and
slice it on the way down."
Steve & Susan Wright
knives clank and I would throw it away if it was mine. Why don't you see if
you can try out a piece before you spend the $. The plastic and wood are
much better for cutting.
Susan
The Wolf
Susan Wright at tum...@earthlink.net wrote on 6/8/02 4:33 AM:
I am a woodworker so my opinion maybe biased.
Get a quality wood board and it will last for generations. Wood is also more
sanitary because the enzymes in the wood tend to kill bacteria.
Also your knives will stay sharper longer.
Michael
--
=================================================
Remove elvisp to reply, he has left the building.
=================================================
Renna
> "Sanjay Punjab" <picli...@yahoo.com> wrote in message
> news:97d41df6.02060...@posting.google.com...
> > I am tired of replacing my $4 Walmart plastic cutting boards every few
> > months.
> > They get scuffed up easy and absorb stains. I have seen $40 dupont
> > corian cutting boards. However there seems to be some controversy that
> > they quickly dull knives, although I have quality knives that can be
> > sharped. So are these boards durable for the long term? Do they absorb
> > stains easily?
> > Thanks
>
> most stuff. I also have a polyethylene plastic board that I bought from
> pampered chef for cutting onions and garlic. It doesn't feel as harsh on my
> knife as the walmart plastic cutting boards do. My wooden one is getting
> kind of nicked up, but there is a building supply store that has cutting
> boards in stock and I have a standard size, so one of these days, we will
> probably replace it. It is almost 6 years old. (Yikes, you should have
> seen the cutting board that was here 6 years ago when we moved in! It was
> horrible).
>
> America's Test Kitchen has articles on cutting boards.
> http://www.americastestkitchen.com/search.asp?articletype=98&searchKeyword=c
> utting+boards&searchType=Basic&go=go
>
> Dawn
Watch out, Dawn! You could be harboring tons of bacteria in that
wooden cutting board of yours. I read a newspaper article once that
said that it is safer to lick a public toilet seat (mega yuck!!) than
to use a wooden cutting board. Polyetheline cutting boards are the
only type of cutting board FDA approved to be used in restaurants, so
that Pampered Chef cutting board of yours is the best. They also will
NOT dull your knives and if you get a cut mark or 2 in the board you
take a piece of fine sand paper and sand them out. Stains can easily
be removed by using a bit of bleach and water solution. Use your PC
board, not the wooden one!!
Sanjay, Save your money - stop buying $4 Walmart boards and buy one
from PC. It has an unconditional 1 year money back guarantee and I'm
sure that you'll love it!
Renna
DawnK
"Renna" <iamch...@yahoo.com> wrote in message
news:72cfc87e.02061...@posting.google.com...
>snipped> Watch out, Dawn! You could be harboring tons of bacteria in that
> wooden cutting board of yours. I read a newspaper article once that
> said that it is safer to lick a public toilet seat (mega yuck!!) than
> to use a wooden cutting board. Polyetheline cutting boards are the
> only type of cutting board FDA approved to be used in restaurants, so
> that Pampered Chef cutting board of yours is the best. They also will
> NOT dull your knives and if you get a cut mark or 2 in the board you
> take a piece of fine sand paper and sand them out. Stains can easily
> be removed by using a bit of bleach and water solution. Use your PC
> board, not the wooden one!!
> Sanjay, Save your money - stop buying $4 Walmart boards and buy one
> from PC. It has an unconditional 1 year money back guarantee and I'm
> sure that you'll love it!
> Renna
I'm 42 years old! My mother used a wooden cutting board all the years I
lived at home. She continues to use wooden cutting boards to this day. She
is 63. I still use a wooden cutting board in my house! My family is all
alive! If it was that dangerous, would any of us still be alive? I'm not
buying it that wooden cutting boards are that dangerous!
Dawn
Edwin Pawlowski
--
"Renna" <iamch...@yahoo.com> wrote in message
> Watch out, Dawn! You could be harboring tons of bacteria in that
> wooden cutting board of yours. I read a newspaper article once that
> said that it is safer to lick a public toilet seat (mega yuck!!) than
> to use a wooden cutting board.
You can lick whatever you want, but I'm sticking with wood. See below.
>Polyetheline cutting boards are the
> only type of cutting board FDA approved to be used in restaurants,
Same with knife handles. Are all of your knives poly handles?
Ed
e...@snet.net
http://pages.cthome.net/edhome
Wood Cutting Boards Are Safest
April 28, 1998
St. Petersburg Times
Patrick J. Bird
Question: Are plastic cutting boards safer than old-fashioned wooden kind?
And what about the new anti-bacterial cutting boards? Do they actually
prevent the spread of germs such as salmonella and E. coli, as the ads say?
Answer: Although the Food and Drug Administration has long recommended
plastic cutting boards, based on the observation that it is not as hard to
clean plastic as porous wood, new information shows that wood cutting boards
are actually safer than the plastic or so-called anti-bacterial kind.
About four years ago, it was discovered that it's easier to recover live
bacteria from a plastic cutting board than from one made of wood. This is
because through the capillary action of dry wood, germs quickly disappear
beneath the surface of the board, leaving the exposed area free of microbes.
In contrast, bacteria sit on the surface of the hard plastic cutting board,
ready to attack the next food item. Also, hand scrubbing with hot water and
soap can clear microbes from the surface of new or used wooden cutting
boards and new plastic ones, but knife-scarred plastic boards are resistant
to decontamination by hand washing.
This does not mean that you can trust wood cutting boards to completely
decontaminate themselves or that plastic ones are worthless. Caution must be
taken when using any type of cutting board. Here are some safety tips to
keep in mind:
· All cutting boards should be scrubbed thoroughly with hot water and
soap or, if possible, run through the dishwasher to ensure that they are not
contaminated.
· All cutting boards and other food surfaces should be kept dry when
not in use. Resident bacteria survive no more than a few hours without
moisture.
· A mild bleach solution will decontaminate plastic and other
surfaces. But even at full strength, bleach does not sanitize wood cutting
boards. The disinfectant quality of bleach is neutralized by the organic
composition of wood.
· A good procedure for disinfecting wood and plastic cutting boards,
as well as other surfaces and utensils, is to spray them first with a mist
of vinegar, then with a mist of hydrogen peroxide. This combo kills bacteria
on meat and produce, too, without hurting the food.
· Cooking a wood board at high heat in an 800-watt microwave oven for
10 minutes will kill germs on and below the surface of the wood. Microwaving
does not, however, disinfect plastic boards because their surfaces never get
hot enough to kill the germs.
·
Regarding anti-bacterial cutting boards: Save your money. They are not
self-sanitizing. Last year, for instance, the Environmental Protection
Agency ordered two companies to stop selling cutting boards that carried
labels claiming they prevented the growth of food poisoning organisms,
including salmonella and E. coli, and reduced the danger of bacterial
contamination. These cutting boards had been treated by a pesticide that
protects products from odor-causing bacteria but has not been shown to be
effective against organisms that can cause disease. Anti-bacterial cutting
board concerns are part of a larger EPA crackdown on so-called
self-disinfecting brushes, sponges and toys. For now, beware of all
anti-bacterial kitchen products.
End note: As many as 81-million cases of food-borne illnesses occur in the
United States each year, and most of these gut-wrenching infections can be
traced to the home kitchen. Any surface, even stainless steel pans, knives,
sinks, food-processor blades and mixing bowls, can harbor nasty microbes.
Fortunately, kitchen germs can usually be killed by scrubbing with hot water
and soap, or a turn in the dishwasher, and by keeping all surfaces clean and
dry.
Patrick J. Bird, dean of the College of Health and Human Performance,
University of Florida, draws on a database of more than 3,800 medical,
health and fitness journals for preparing answers to questions in his
column. Write with questions to Dr. Bird, College of Health and Human
Performance, University of Florida, Gainesville, FL 32611
zxcvbob
Edwin Pawlowski wrote:
>
> --
>
> "Renna" <iamch...@yahoo.com> wrote in message
>
> > Watch out, Dawn! You could be harboring tons of bacteria in that
> > wooden cutting board of yours. I read a newspaper article once that
> > said that it is safer to lick a public toilet seat (mega yuck!!) than
> > to use a wooden cutting board.
>
> You can lick whatever you want, but I'm sticking with wood. See below.
>
> >Polyetheline cutting boards are the
> > only type of cutting board FDA approved to be used in restaurants,
>
> Same with knife handles. Are all of your knives poly handles?
> Ed
> e...@snet.net
> http://pages.cthome.net/edhome
>
> Wood Cutting Boards Are Safest
> April 28, 1998
> St. Petersburg Times
> Patrick J. Bird
>
[snip]
Don't confuse them with facts, Ed. We're tryin' to sell PC (Pampered
Chef or politically correct, take your choice) products here.
Best regards,
Bob <-- wonders where all that E.coli is coming from in people's
kitchens
H. W. Hans Kuntze
> Polyetheline cutting boards are the
> only type of cutting board FDA approved to be used in restaurants, so
> that Pampered Chef cutting board of yours is the best.
Hogwash.
There are many NFS approved wooden cutting boards.
> They also will
> NOT dull your knives
All cutting boards will dull the knife, eventually.
Not any better than wood.
> and if you get a cut mark or 2 in the board you
> take a piece of fine sand paper and sand them out.
And you could not do that with wood?
Plastic boards are known to develop a biofilm that will not dry properly and could be harboring
bacteria.
The decision has not been made, yet, as to which boards are bacteriologically safer, not even
the FDA or USDA have a firm opinion on it.
Do you work by any chance for someone who peddles polyboards?
--
Gruesse.
C=Ś-)§ H. W. Hans Kuntze, CMC, S.g.K. (_o_)
" Die einfachsten Dinge sind sehr kompliziert " Morgenroete
http://www.cmcchef.com And zen ve vil tak over ze vorld! ;-)
Thierry Gerbault
news:3D0C38A9...@earthlink.net:
> Renna wrote:
>
>> Polyetheline cutting boards are the
>> only type of cutting board FDA approved to be used in restaurants, so
>> that Pampered Chef cutting board of yours is the best.
>
> Hogwash.
> There are many NFS approved wooden cutting boards.
>
>> They also will
>> NOT dull your knives
>
> All cutting boards will dull the knife, eventually.
> Not any better than wood.
>
>> and if you get a cut mark or 2 in the board you
>> take a piece of fine sand paper and sand them out.
>
> And you could not do that with wood?
>
> Plastic boards are known to develop a biofilm that will not dry
> properly and could be harboring bacteria.
I can't imagine this "biofilm" surviving the sanitize cycle in a good
dishwasher.
I also think the slightly "soft" surface of a polyethylene board is
kinder to knife edges than most materials. Obviously, if you're using
the cutting blade of a knife, it will eventually dull and require
sharpening regardless of what material you use.
> The decision has not been made, yet, as to which boards are
> bacteriologically safer, not even the FDA or USDA have a firm opinion
> on it.
>
> Do you work by any chance for someone who peddles polyboards?
> --
> Gruesse.
--
Regards, Thierry...
Reply to Thierry...@att.net
- I may be fat, but you're ugly. I can lose weight.
bla...@starband.net
overstatement to be sure. Many brands of wood cutting boards carry NSF
ratings and, of course, wood cutting boards were used by your mother and
your grandmother and your grandmother's grandmother without incident. I
think newspapers have become overly sensational to the point I don't even
read them any more. Good cooking.
Fred
Knife Outlet
http://www.knifeoutlet.com
ameijers
"zxcvbob" <b...@area51online.net> wrote in message
news:3D0C1DC1...@area51online.net...(snip).
>
>
> Best regards,
> Bob <-- wonders where all that E.coli is coming from in people's
> kitchens
1. Bad sanitary practices with store-bought meat products, either in the
plant/store, or in the home kitchen.
2. Bad sanitary practices by the cook or others using the kitchen, regardig
the e.coli living in their own body. Most people don't wash well enough
after using the can, and even those who do seldom use a fresh sterile towel.
Hence the glove requirement in commercial kitchens.
Having said the above, for 98% of the population, it shouldn't be a big
worry. <Almost> all random exposures to bacteria are easily handled by the
body, unless you have actual immune system problems, or were raised in a
bubble. Of course, with the extreme use of antibiotics in the meat and
kid-raising industries, we do seem to be developing new and stronger
bacteria. But that is a whole 'nother discussion.
aem sends.....
Peter Owitz
When I was a child I rode around on my father's lap while he drove the car.
We certainly would not do that today, would we.
there are several reasons not to use the wooden cutting board. First, the
prepared food (i.e. hamburger meat) we buy today is prepared further from
our homes, in larger facilities with less of the pride that people used to
have. You don't know what you're bringing into the house, and thus you have
to assume that it is dangerous. Second, we use a lot more 'antibacterial'
stuff in our life today. the bacterium that is killed is dead, but some
always survives, and get stronger and stronger after each exposure. When
you use a wooden cutting board, these little buggers can live right in
there, contaminating everything, even things you cut but don't cook (fruit,
cheese, bread).
I have 4 cutting boards. 1 is a large wooden board that I use for bread. I
never wash it, only brush the crumbs away. The other three are dishwasher
safe plastic (the good thick white stuff) in two different sizes. I bought
three so that I'm never tempted to use one a second time. By the time the
third one is dirty, the dishwasher has been run and the other two are clean
again. This is particularly helpful for my wife, who isn't the cook and
doesn't always think of the germs.
P
"DawnK" <da...@lakebreeze.org> wrote in message
news:ugo6ir7...@corp.supernews.com...
Patricia Glenn
<bla...@starband.net> wrote in message
news:6tYO8.612$zf.167...@twister1.starband.net...
> To say that wooden cutting boards harbor tons of bacteria is an
> overstatement to be sure. Many brands of wood cutting boards carry NSF
> ratings and, of course, wood cutting boards were used by your mother and
> your grandmother and your grandmother's grandmother without incident. I
> think newspapers have become overly sensational to the point I don't even
> read them any more. Good cooking.
>
> Fred
> Knife Outlet
Not to mention that almost everything you read in the newspapers that is
supposed to be the "final, scientifically proved, word" turns out to be
wrong, or different that was supposed. It's as if both "scientists" and the
newspaper feel that if something isn't stated in absolute, apparently
irrefutable, terms, it won't be believed.
Pat (Is it O.K. to top post in this group? I hate bottom posting.)
Patricia Glenn
the past, it's O.K. to do it now. I think she meant that anything that she
and her mother have been doing for as long as they've been doing it, without
harm, is probably not going to suddenly kill them. However, your point
about antibacterial products is well taken. By increasing our use of those
products, we are probably creating the very problem we're trying to solve.
Pat
" Peter Owitz" <Peter...@attbi.com> wrote in message
news:mm0P8.64285$6m5....@rwcrnsc51.ops.asp.att.net...
Nancy Young
> Pat (Is it O.K. to top post in this group? I hate bottom posting.)
(smile) And most of the people here are irritated by top posting.
Here being rec.food.cooking.
I'd stick to bottom posting.
nancy
Dave Bugg
news:aei6o9$3f4$1...@slb0.atl.mindspring.net...
> ....Pat (Is it O.K. to top post in this group? I hate bottom posting.)
Only if, when talking to people, you respond to what has been said, prior to
it being said.
Dave Bugg
news:mm0P8.64285$6m5....@rwcrnsc51.ops.asp.att.net...
> This is faulty thinking.
What is faulty thinking? Oh, hold on a minute while I scroll down to see
what you are responding to. Nope, skip it, it's not worth the time.
Dave Bugg
> I don't think Dawn was saying that just because something has been done in
> the past, it's O.K. to do it now. I think she meant that anything that
she
> and her mother have been doing for as long as they've been doing it,
without
> harm, is probably not going to suddenly kill them.
Who knows whether your interpretation is correct since the flow and context
of what you are responding to is completely mixed up.
Bob Ward
wrote:
>-:" Peter Owitz" <Peter...@attbi.com> wrote in message
>-:news:mm0P8.64285$6m5....@rwcrnsc51.ops.asp.att.net...
>-:
>-:> This is faulty thinking.
>-:
>-:What is faulty thinking? Oh, hold on a minute while I scroll down to see
>-:what you are responding to. Nope, skip it, it's not worth the time.
>-:
>-:
Obviously it wasn't worth your time to do the research before you
posted your misinformation, either, was it?
--
This space left intentionally blank
Thierry Gerbault
@slb0.atl.mindspring.net:
> Pat (Is it O.K. to top post in this group? I hate bottom posting.)
>
>
No.
--
Regards, Thierry...
Reply to Thierry...@att.net
- Brother Maynard! Bring out the Holy Hand Grenade!
Patricia Glenn
"Thierry Gerbault" <Thierry...@NOSPAM.att.net> wrote in message
news:Xns922F79B2D884...@204.127.36.1...
O.K.
Thierry Gerbault
@slb6.atl.mindspring.net:
Pat, I didn't mean to appear so terse, but the overwhelming opinion on
rfc is that bottom posting is preferred. Many people here have been
flamed for top posting, although some still tend to use it. However,
there really are no *rules*.
Personally, I think top posting makes a world of sense, since I usually
already know what the thread is about. If not, it doesn't take that much
effort to read down. Still, in order to avoid the arrows, I bottom post
here, as do most.
Some newsreaders; e.g., Xnews, have a button you can click to bypass
quoted text. This does help with reading bottom posting.
--
Regards, Thierry...
Reply to Thierry...@att.net
- My wife said I never listen to her. At least I think that's what she
said.
Philip Weiss
it be better for a top post or a bottom post (or vice versa)?
"Thierry Gerbault" <Thierry...@NOSPAM.att.net> wrote in message
news:Xns922F8E249CA8...@204.127.36.1...
Dave Bugg
news:09spgu84piuohkbns...@4ax.com...
> Most of the top vs. bottom posting debate revolves around how often
> you read a particular group or thread.
>
> When you have several people responding to, and quoting, a longish
> original post, you have to scroll down through the same material
> multiple times, which becomes tiresome.
Nope. The material that is not relevant to the reply should be snipped. It
is even more of a challenge to follow out of context posting: ie reading the
response prior to the statement.
>
> However, if you read a group sporadically, and the original post is no
> longer on the server, then it makes sense to prefer bottom posting,
> you read the "history" then the new material at the bottom.
So, since it is the poster who has to make this determination, then how does
he know who the sporadic readers are?
> In most cases I prefer when people top-post, because I tend to read a
> handful of newsgroups at regular intervals, and don't need to re-read
> the same material multiple times, as my memory spans more than the
> last 30 seconds :)
Preferences have nothing to do with standards.
> However, getting hung up on one posting style or another is utterly
> childish. Both forms have merit, and there is no one right answer,
> due to the various types of posters and readers in any typical group.
What is childish is the nonsensical position that standards don't apply
because you have preferences that are apart from those standards.
> --
> Sorry, no catchy phrase today
Dave Bugg
Keith R. Williams
Bingo!
It's not about top or bottom posting. It's about *conversation*.
The USENET is a conversational medium. Post -> reply is the
proper convention. Trimming articles of non-essential
information (to the reply) is also considered to be proper
etiquette.
----
Keith
Dave Bugg
> [] [] "Dave Bugg" <db...@crcwnet.com> arranged some electrons to say:
> >So, since it is the poster who has to make this determination, then how
does
> >he know who the sporadic readers are?
> Basically, you don't (can't) know. There is no one solution that is
> really right for everyone.
Incorrect. The solution is to fall back on the method used in common
everyday verbal and written communication, to wit, post a reply *after* the
previous poster's statement or question. That way there is no doubt as to
the flow and context of the communication. As to unending accumulations of
unedited writing contained in some posts, there is also a solution;
obviously, when talking one never verbally repeats an entire conversation
prior to giving one's response. So should it be on Usenet; delete all parts
of the previous post that you are not responding to.
> >Preferences have nothing to do with standards.
> The "standards" for usenet posting are really recommendations. There
> is no RFC for Usenet Posts.
Wrong. There ARE standards and conventions, things that have been developed
to help maintain some semblance of understandable communication. In this and
other social settings, standards are baseline understandings of behavior
that are appropriate and / or designed to facilitate positive group
interaction. Standards are not laws, nor are they necessarily rules which
have enforceable consequences if not attended to. They are observable social
contracts which recognize the needs of the specific setting: i.e. you try
not to piss in a neighbors pool; you keep bratty kids out of expensive
restaurants; you don't mingle with a group of serious barbecuers and preach
on the joys of boiling ribs. Top posting is also an example.
Of course one does what one feels s/he wants to do, as do people who bring
bratty kids to expensive restaurants, people who piss in someone else's
pool, and rib boilers who think they are going to convert 'Qrs to their
brand of flavorless perversion.
Bob
:-)
Bob
"Patricia Glenn" <patg...@ix.netcom.com> wrote in message
news:aei6o9$3f4$1...@slb0.atl.mindspring.net...
snip
Mike Tietel
> is no RFC for Usenet Posts.
>
RFC-1855
--
mjt
Dave Bugg
"Bob" <bobno...@softhome.net> wrote in message
news:otHP8.234894$352.17849@sccrnsc02...
> No.
> :-)
LOL!!
Colin Povey
> most stuff. I also have a polyethylene plastic board that I bought from
> pampered chef for cutting onions and garlic. It doesn't feel as harsh on my
> knife as the walmart plastic cutting boards do. My wooden one is getting
> kind of nicked up, but there is a building supply store that has cutting
> boards in stock and I have a standard size, so one of these days, we will
> probably replace it. It is almost 6 years old. (Yikes, you should have
> seen the cutting board that was here 6 years ago when we moved in! It was
> horrible).
>
> America's Test Kitchen has articles on cutting boards.
> http://www.americastestkitchen.com/search.asp?articletype=98&searchKeyword=c
> utting+boards&searchType=Basic&go=go
>
> Dawn
>Watch out, Dawn! You could be harboring tons of bacteria in that
>wooden cutting board of yours. I read a newspaper article once that
>said that it is safer to lick a public toilet seat (mega yuck!!) than
>to use a wooden cutting board. Polyetheline cutting boards are the
>only type of cutting board FDA approved to be used in restaurants, so
>that Pampered Chef cutting board of yours is the best. They also will
>NOT dull your knives and if you get a cut mark or 2 in the board you
>take a piece of fine sand paper and sand them out. Stains can easily
>be removed by using a bit of bleach and water solution. Use your PC
>board, not the wooden one!!
>Sanjay, Save your money - stop buying $4 Walmart boards and buy one
>from PC. It has an unconditional 1 year money back guarantee and I'm
>sure that you'll love it!
>Renna
Wrong, wrong, wrong.
>First, Polyethylene cutting boards are the only type of cutting board
FDA approved to be >used in restaurants, so that Pampered Chef cutting
board of yours is the best.
Incorrect. There are wooden boards approved by the FDA (John Boos, a
maker of cutting boards, has ALL of their wooden cutting boards approved
by the FDA and the NSF (National Sanitation Foundation). If Pampered
Chef is stating that only plastic boards are approved, they are
committing fraud.
How do I know this? I am looking at the current Boos catalog as I type
this, and it has FDA approved and the NSF logo all over the place. Here
is information from their web page (www.johnboos.com):
"BoosBlock® professional cutting boards are FDA-approved and are used in
some of the finest restaurants in the country. Pro-Chef professional
cutting boards are manufactured from hard rock maple.
Available in end grain and edge grain. BoosBlock® Professional Cutting
Boards are used by professional chefs throughout the United States and
have been awarded the Gold Medal Award by Chefs of America. Available
in more than 39 shapes and sizes to fit any need. All boards are
manufactured with hard rock maple and are National Sanitation Foundation
(NSF) approved."
So, we can see that the statements made by Renna are flatly incorrect.
In fact, she sounds so 'up' on Pampered Chef products that I suspect she
may be one of their sales consultants.
In addition, as for Pampered Chef stuff being "the best", I am a chef,
and I can tell you that, in my opinion, most of the stuff sold by
Pampered Chef is poorly made and overpriced.
>They also will NOT dull your knives
Incorrect again. Plastic boards are harder on knives than wooden ones.
****************************************************************
Let's set the record straight on cutting boards:
The hype around wooden cutting boards being dangerous started about 15
years ago in a study done at the University of Wisconsin that 'found'
that wooden cutting boards harbored bacteria, and that plastic boards
were 'better'.
Several other universities, realizing that:
1. People have been cutting on wood boards for hundreds of years without
mass killings, and this just didn't sound right.
2. No other study had tackled this area, so it was ripe for further study.
So, a bunch of grad students at different universities tested old and
new wooden and plastic boards. And guess what? Wooden boards were found
to be slightly safer! The deep gouges that form in plastic boards are
very difficult to clean.
Here is information from Science News, including a more recent study by
the same University of Wisconsin that refuted their previous study!
**********************************************************************
Though bacteria may love sponges, they happily colonize even stainless
steel, notes Edmund A. Zottola of the University of Minnesota in St.
Paul. Metal that appears smooth to the naked eye is, from a microbe's
perspective, "full of all kinds of nooks and crannies, canyons, gullies,
and hills," he observes. Whenever bacteria find a site harboring
moisture and food, he says, "they will set up housekeeping and grow."
His studies have shown that if they aren't sent packing quickly, the
microbes produce an organic goo with threadlike tendrils "that literally
cements the cells to the surface." This allows them to weather the
elements--fast-flowing sprays of water, a little rubbing, or a weak
detergent solution. Eventually, unrelated families of microbes move in.
The resulting cosmopolitan community forms biofilms that further protect
its inhabitants.
Cutting boards, with their accumulations of scars, also prove hospitable
to bacteria. About 4 years ago, Philip H. Kass and his colleagues at the
University of California, Davis found that victims of sporadic
salmonellosis--infections not linked to large outbreaks--were more
likely to use plastic cutting boards than wooden ones.
At about the same time, microbiologist Dean O. Cliver, then at the
University of Wisconsin in Madison, began investigating cutting board
hygiene (SN: 2/6/93, p. 84). In the January
1994 Journal of Food Protection, Cliver and his colleagues reported that
it is easier to recover live bacteria from a plastic board than a wooden
one. In the wood, germs hide out in the millimeter or so below the surface.
More recently, Carl A. Batt of Cornell University and his colleagues
discovered that the differences between wooden and plastic boards depend
on how moist they are.
"If the wood board is somewhat wet and then you apply bacteria to it,
you can pull those bacteria off as easily as you can from plastic," he
observes. "But a dry wood board absorbs moisture and draws the bacteria
into its pores by capillary action." These findings are slated for
publication in Journal of Food Protection.
Cliver's group is now investigating whether cutting into the surface of
either type of cutting board can retrieve and transport previously
hidden bugs to other foods. So far, Cliver told Science News, knives are
"getting more bacteria out of knife-scarred plastic boards than out of
knife-scarred wood boards." (emphasis mine)
The good news is that kitchen germs can usually be removed by some
method of cleansing. On metal surfaces, Zottola says, detergent
dissolves the food and microbial material. A good
rubbing then forcibly evicts most of the squatters. A follow-up,
sanitizing rinse--such as a solution of dilute bleach (hypochlorous
acid)--will annihilate even the most tenacious
hangers-on, he's found. To deter recolonization, the cleansed surfaces
must stay dry.
Wood requires a different sterilization regime, Zottola points out,
because its organic building blocks will react with bleach, rendering
the disinfectant unavailable for killing germs. As a result, cooks have
had to be satisfied with just bathing their wooden cutting boards.
In the January 1994 Journal of Food Protection, Cliver and his
colleagues showed that it is possible, using soap and water, to hand
scrub microbes from the surface of new or used
wooden cutting boards and from new plastic ones. Plastic boards that
bore the knife scars of use, however, proved resistant to
decontamination by hand washing.
Bacteria below the surface of a wooden board are untouched by hand
scrubbing and can remain alive at least several hours. Even though at
that location they can't contaminate other foods that may contact the
board, it remains prudent to kill them, says Cliver, now at UC-Davis.
In a pair of papers to be published in the Journal of Food Protection,
Cliver and Paul K. Park report success in annihilating E. coli and
Staphylococcus aureus with microwave heating. They contaminated wooden
cutting boards with 1 billion colony-forming units per 25 square
centimeters of surface and then cooked the boards on high heat in an
800-watt home microwave oven.
After 10 minutes, a medium-sized board emerged bone dry--and free of
live microbes both on and below the surface. Wetting the board speeded
the killing, suggesting that the microbes probably boiled to death.
The microwave can also disinfect other kitchen items. Sterilizing dry
cellulose sponges took a mere 30 seconds, while wet sponges took 1
minute. Cotton dishrags required 30 seconds when dry but 3 minutes when wet.
No amount of microwaving disinfected plastic boards. That's not
surprising, Cliver notes, since their surfaces never achieved
cell-killing temperatures. However, studies by others have shown that
the normal cycle in a dishwasher can sterilize even well-used plastic boards.
Whether you use wood or plastic cutting boards becomes unimportant at
home if you are into cleaning and sanitizing--as all cooks should be,
Batt argues.
Many people, however, aren't. A study published last year by scientists
at the Food and Drug Administration found that 26 percent of U.S.
consumers don't bother to clean cutting boards after using them for raw
meat or chicken.
Here is the web site with this useful information: http://www.sciencenews.org/sn_arch/9_14_96/bob2.htm
(By the way, you will be happy to know that I have never seen a sponge
in a professional kitchen).
Here are two more web sites that have similar information.
http://www.extension.umn.edu/info-u/nutrition/BJ778.html
http://www.indreg.com/07122000/cutting.htm
*********************************************************
Lastly, as I said, I am a chef. I presently work in a large catering
company, and I have worked in restaurants. Most professionals use
plastic cutting boards at work, but wooden ones at home. Why?
The dishwashers in most professional kitchens are immigrants, and don't
speak much English. They are responsible for cleaning the kitchens, and
they way they ‘know’ to clean things is to throw it into the dishwasher.
What would a professional dishwasher do to a wooden cutting board?
Destroy it. Therefore, we use plastic.
2. Because of loss in the trash (yes, it happens a lot when you get in a
hurry), theft, etc., most chefs use cheap knives at work. Since they are
cheap knives, they dull quickly, regardless of the type of cutting board
in use. When a knife gets dull, they just sharpen them and go on. The
good knives stay at home.
Colin Povey
Clearwater, Florida
DawnK
"Colin Povey" <cpo...@mindspring.com> wrote in message
news:3D10961D...@mindspring.com...
> x>I have a wooden cutting board that slides under the counter that I use
for
> > most stuff.
>
> >First, Polyethylene cutting boards are the only type of cutting board
> FDA approved to be >used in restaurants, so that Pampered Chef cutting
> board of yours is the best.
>
> Incorrect. There are wooden boards approved by the FDA (John Boos, a
> maker of cutting boards, has ALL of their wooden cutting boards approved
> by the FDA and the NSF (National Sanitation Foundation). If Pampered
> Chef is stating that only plastic boards are approved, they are
> committing fraud.
>
> How do I know this? I am looking at the current Boos catalog as I type
> this, and it has FDA approved and the NSF logo all over the place. Here
> is information from their web page (www.johnboos.com):
>
> "BoosBlock® professional cutting boards are FDA-approved and are used in
> some of the finest restaurants in the country. Pro-Chef professional
> cutting boards are manufactured from hard rock maple.
>
My cutting board is made out of maple, too.
Dawn
bla...@starband.net
in my own kitchen. So did my mother and her mother and her mother's mother.
It is pretty easy to create hysteria on the internet about things like the
lack of "sanitation" of a wooden cutting board. It's an interesting
phenomenon. I've seen it in several areas.
Fred
Knife Outlet
http://www.knifeoutlet.com
"Colin Povey" <cpo...@mindspring.com> wrote in message
news:3D10961D...@mindspring.com...
> "BoosBlockŽ professional cutting boards are FDA-approved and are used in
> some of the finest restaurants in the country. Pro-Chef professional
> cutting boards are manufactured from hard rock maple.
>
> Available in end grain and edge grain. BoosBlockŽ Professional Cutting
Colin Povey
> "Colin Povey" <cpo...@mindspring.com> wrote in message
> news:3D10961D...@mindspring.com...
> > x>I have a wooden cutting board that slides under the counter that I use
> for
> > > most stuff.
>
> >
> > >First, Polyethylene cutting boards are the only type of cutting board
> > FDA approved to be >used in restaurants, so that Pampered Chef cutting
> > board of yours is the best.
> >
> > Incorrect. There are wooden boards approved by the FDA (John Boos, a
> > maker of cutting boards, has ALL of their wooden cutting boards approved
> > by the FDA and the NSF (National Sanitation Foundation). If Pampered
> > Chef is stating that only plastic boards are approved, they are
> > committing fraud.
> >
> > How do I know this? I am looking at the current Boos catalog as I type
> > this, and it has FDA approved and the NSF logo all over the place. Here
> > is information from their web page (www.johnboos.com):
> >
> > some of the finest restaurants in the country. Pro-Chef professional
> > cutting boards are manufactured from hard rock maple.
> >
>
> My cutting board is made out of maple, too.
>
> Dawn
Wash it, microwave it when wet (tough this is new to me, it sounsd good)
and don't worry.
Colin