cutting boards, bacteria

[BRIAN LEE]

|BB> Wisconsin university wood was favored.  This university proposed that n|
|BB> enzymes kill the bacteria or that spores absorb it.  Also, cut grooves |
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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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