Quote:
Originally Posted by buccaneer
Not according to testing by food scientists Shaggy.
Wood overall proved the most sanitary choice for meat and everything else.
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I'm not so concerned with bacteria, buckaroo. I have nice wood boards. Blood, aujus, etc, will stain your wood. And typically you don't need a fast surface for cutting meat anyway. If you are using 1 board for everything, you still need to wash between veggie prep and meat prep. I just have 1 board for veggies, 1 board for meat. Less hassle, and my wood boards stay less stained for longer.
