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A 2015 study found no significant difference in bacterial counts between wooden and plastic cutting boards, provided both are properly cleaned. However, wooden boards do have porous surfaces that ...
Reviewed by Dietitian Emily Lachtrupp, M.S., RDReviewed by Dietitian Emily Lachtrupp, M.S., RD. Although I’m a food writer, I’d be embarrassed to show you my current cutting boards. They’re ...
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Cutting boards with non-toxic natural waxes and oil coatings, such as linseed oil and beeswax are the most ideal. This wooden cutting board shows signs of scoring after repeated use. Wood boards need to be cared for with an edible mineral oil to avoid warping, and should not be left in puddles of liquid. Ideally, they should be suspended freely ...
Foods prepared on plastic cutting boards may be less likely to harbor bacteria than wooden ones. [44] [45] Washing and disinfecting cutting boards, especially after use with raw meat, poultry, or seafood, reduces the risk of contamination. [45]
A clamping device, similar in design to a nutcracker but larger, with ridges on the inside to grip the shell. [2] Cutting board: A portable board on which food can be cut. Usually smaller and lighter than butcher's blocks, generally made from wood or plastic. Dough scraper: Bench scraper, Scraper, Bench knife
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