~patches~ wrote:

> Could be but I'd rather err on the side of caution. I don't use wood
> for anything including cutting boards. The neat thing about having your
> own kitchen is you do things your way. If you are comfortable using
> wood whatever, go for it. We aren't and choose not to. It's all about
> choice, you know. To each their own BTW, my food tastes just as
> good without using wood utensils.

I agree that you should use what you like. If you wash and dry your
cutting boards properly there's nothing to worry about. But if your
intent is to err on the side of caution, there is some good research
indicating wood is actually marginally safer.

From "Plastic and Wooden Cutting Boards", Dean O. Cliver, Ph.D

<http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm>

Although the bacteria that have disappeared from the wood surfaces
are found alive inside the wood for some time after application,
they evidently do not multiply, and they gradually die. They can be
detected only by splitting or gouging the wood or by forcing water
completely through from one surface to the other. If a sharp knife
is used to cut into the work surfaces after used plastic or wood
has been contaminated with bacteria and cleaned manually, more
bacteria are recovered from a used plastic surface than from a
used wood surface

Note that last line once again: more bacteria are recovered from a
used plastic surface than from a used wood surface.

Personally I use wood boards because I like the feel and I don't
buy the marketing hype that plastic is safer to any significant
degree.

--
Reg email: RegForte (at) (that free MS email service) (dot) com