Cleaning wood cutting board

Joined Nov 29, 2012
After reviewing your posts I'm forced to acknowleyou are not reading these posts thoroughly, or are taking them waay out of context.
I'm not here to argue with you. I simply don't agree with your opinions on this matter.
Have you read the study I linked earlier? I hope so. Here are a few more:

And here are some articles about the safety of wood vs plastic:

Really? " Most" people at home DONT sanitize their measuring cups, blender bowls, ladles, chinaware, silverware, glassware in the dishwasher?
Dont paint me with that brush, nor the countless zillion other people who are aware of basic hygiene at home.
I never said any of this. All I said was that I just don't believe most people at home will take the proper steps to sanitize a plastic board. Just like most people at home never think about sharpening their kitchen knives. It's just a thing they won't do, or won't do correctly. Obviously, you're not a member of the "most people" group in this regard.

How exactly do YOU sanitize a wood cutting board that youve cleaned pork tenderloins on, or filleted salmon, or butterflied shrimp on?
I use the methods I referenced earlier.

Do you actually believe that treating cutting boards with mineral oil--also labled and sold as as a laxative, stool softner, and skin moisturizer, will somehow, magically render the wood board impervious to scarring ?
I never mentioned anything about preventing scarring. Aldente Aldente asked about acceptable wood board sealants, one of which is USP-grade white mineral oil. (Yes, it is marketed with multiple purposes.) Boos offers both an oil and a paste, and both are blends of white mineral oil and beeswax. Also, now would be a good time to mention that wood boards, in general, scar less than plastic boards, and that end-grain wood boards are considered to have more "self-healing" properties than edge/side/face-grain boards. Oh, and I would guess that using a board paste/wax would actually make your wood board less susceptible to scarring. Not "impervious," mind you, just better protected against them.

Do you really think that treating a cutting board with vinegar will kill bacteria and pathogens?
Will it kill everything? No.
Are you ready for more reading?

Again, I'm not here to argue with you. I'm sure you can find articles that support your own opinions. All I'm saying is that there are safe, less toxic alternatives than what you believe to be the only way.

I will offer one correction to a recurring statement: most plastic boards are made from polyethylene, not nylon.
Joined Oct 10, 2005
Sorry, I cant find any of your references to sanitizing cutting boards. Could you paste and copy it here?

Vinegar is not accepted as a sanitizing method by any health authority in N. America. As Dr. Suzuki ( who is from Vancouver, same as me) clearly states in his disclaimer it can effectively kill SOME foodborne pathogens, but not all. High heat sanitizing ( dishwasher, either commercial or residential) can.

Once vinegar is accepted by health authorities as a sanitizing method will happily endorse it. I suggest you do the same.
Joined Apr 26, 2012
Official USDA food safety for Cutting Boards
This information is from the USDA Food Safety and Inspection Service, US Department of Agriculture.

Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic. Nonporous surfaces are easier to clean than wood.

Use 1 cutting board for fresh produce and bread, and a separate one for raw meat, poultry, and seafood.

To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.

Clean bamboo cutting boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.

Replace all worn cutting boards.
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.

No where does the USDA mention or recommend vinegar or lemon or other biodegradable products to sanitize.

Some kitchens use food safe cleaners. This is the restaurant's choice but has no bearing on USDA Food Inspection Service.

The USDA Food Safety and Inspection Service is the standard for food safety in the United States. I am not familiar with other countries.
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