cutting boards, bacteria

BRIAN LEE brian.lee at woodlawn.com
Thu Nov 23 00:59:00 EST 1995


|BB> Wisconsin university wood was favored.  This university proposed that n|
|BB> enzymes kill the bacteria or that spores absorb it.  Also, cut grooves |
+---------------------------------------------------------------------------+
Could be tannins, too?  I'd be curious to see if a wooden cutting
board retains that same bacteriocidal/static characteristic
after a year of use.   Is there a difference between types of
wood, i.e. walnut vs. ash?
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