GotGarlic
Chef Extraordinaire
23 Food Myths from the State of Alaska Food Safety and Sanitation Program:
Food Myths
Especially, #15, safety of mayonnaise.
The truth about wooden versus plastic cutting boards, from UC-Davis faculty research: UC-Davis Food Safety Laboratory: Cutting Board Research :
"We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts."
Food Myths
Especially, #15, safety of mayonnaise.
The truth about wooden versus plastic cutting boards, from UC-Davis faculty research: UC-Davis Food Safety Laboratory: Cutting Board Research :
"We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts."