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“Wooden boards are considered to be a porous material, so cutting things like meat, poultry and fish on them may make it harder to fully clean and disinfect them afterward, increasing the risk ...
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 ...
"For example, when plastic cutting boards get knife-mark grooves, that area becomes a harboring ground for bacteria. [But] if a wood cutting board gets knife marks, it does not enable the growth ...
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 ...
Although the use of wooden work surfaces is prohibited in commercial food production areas in the EU, and the US Department of Agriculture advises against the use of wooden chopping boards, research by the Food Research Institute at the University of Wisconsin has shown that wooden work surfaces are no more dangerous, and in some cases safer ...
One takes great care to remove any surface defects in the metal, like pits, that could allow bacteria to grow. A #4 dairy or sanitary finish is produced by polishing with a 180–240 grit belt or wheel finish softened with 120–240 grit greaseless compound or a fine non woven abrasive belt or pad. #6 Finish. Also known as a fine satin finish.
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