Join Date: Oct 2006
Location: on the boat - Chesapeake
Thanked 158 Times in 141 Posts
Rep Power: 9
While it is with some caution that I insert myself between Dave and Shawn *grin* I do much prefer cutting on wood. With all due respect to Dave's citation of government regulation I have found that often that regulation isn't based on scientific data.
A couple of other interesting resources:
Cutting Boards - Equipment & Gear - Cooking For Engineers
Michael's Kitchen: Cutting Boards
While I do run boat cooking tools through a dishwasher in general I work with hand cleaning. A couple of my larger pots don't fit in the sink and my cutting boards (one wood for meat, two for veg & cheese (one wood, one small plastic sometimes used for service) , one wood for bread) certainly don't. My practice--right, wrong, or indifferent--is to use a soapy sponge to wipe down the board and then spray with vinegar water (I have sprayers with vinegar and with bleach under the galley sink).
So far nobody died. *grin*
Seriously, no visible sign of growth on the boards. When I had my water system tested for bacteria we swiped the meat and large veg board -- no meaningful bacteria count.
sail fast and eat well, dave
beware "cut and paste" sailors.
To view links or images in signatures your post count must be 10 or greater. You currently have 0 posts.