Join Date: Oct 2006
Thanked 58 Times in 40 Posts
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Dave you're missing the point...while I understand and would advocate that in a commercial kitchen one should use plastic, washing and sanitizing properly...BUT for the home cook/boater I am advocating that a wooden cutting board is a better choice in my opinion, additionally I have provided other resources, most notable is the UC Davis study, which supports my opinion about the use of wooden cutting boards.
Once again, I am not advocating the use of wood in commercial kitchens, but on a boat (or home) where moisture is more likely the use if wooden boards is safer.
1982 Tartan 37C
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