In article <36D800D5.3A6A39BE at cable.A2000.nl>, lamb
<L.A.M.Buisman at cable.A2000.nl> wrote:
> Nonsense. Nobody sterilizes his/her cuttingboard before use. A cuttingboard is
> never of fresh wood either.
>> About the experiment, it has been done before. Wood came out better in
the long
> run. It explained why butchers use wooden blocks.
> I don't remember who and how.
> I would think the most logical way to go about it is cutting foodstuff
(chicken?
> famous for its bugs) on both boards. Culture immediately, again after an
hour or
> so, after washing up, and maybe the next day? Or maybe leave the washing-up
> allltogether?
This work was done at the Food Research Institute, in Madison, Wis,
at the UofW, a few years back. Check their website.........
Chris
