Yesterday, when I Googled "chopping board" to get an image for my post (there was bound to be one on the web, so I didn't bother taking out the camera and boards), I came across an actual article (not just sales and supplies) about chopping boards. The title was "Which chopping board is worse for spreading germs?" With a title like that, I just had to go to the ninemsn (an Australian media company) website to read it.
I suggest that you read the entire article, but essentially, their reporter got a microbiologist to find out which material is best for chopping boards—plastic (polyethylene), marble or wood? The answer: wood. Tight-grain hardwood, to be exact.
Yet another item to add to my shopping list. And I have to do some research about hardwoods first.
10 years ago
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