Cleaning Wood Cutting Boards?

[big rockpile]

Ok I've always just washed Wood Cutting Boards but today I was watching a cooking show they was preparing Clams and juice was on the Board.

I'm thinking there is no way of cleaning every bit of anything that would present a problem.

Am I right being concerned on this? I mean I have had them coverd with Blood and everything.

big rockpile

[Fae]

Coarse salt and scrub with half a lemon. Wipe dry.

[gone-a-milkin]

I wouldn't worry about it too much BRP.

Here is a good study.

http://faculty.vetmed.ucdavis.edu/fa...ttingboard.htm

They say that even if bacteria gets into the wood fiber, it cannot grow in there and eventually dies. Likewise, you are hard pressed to get any out while cutting.

Read it and set your mind at ease.

[HOTW]

I remmeber my mum using a mild bleach solution on them about 1x a week.She'd just balance it on the middle part of the sink dump the solution on ,leave it for 10 mintues then rinse well. At no time was the board soaking it she just let the solution flow off and what was left was there for the time limit.

[Haven]

I always dump some straight vinegar all over mine and let it air dry. This way it flows down into the cracks in the wood...and vinegar left to air dry will sanitize a surface.

[Country Lady]

I use my wood board for everything but meats. For meats I use one that will go through the dishwasher.

[beaglebiz]

I have a 125 year old rock maple butcher block in my kitchen (purchased when the butcher's closed shop). They always rubbed it down with salt and lemon.

[Ruby]

I have one I've been using for the past 10 or 12 years. The only time I wash it is after I've cut meat or chicken on it. Then I use HOT water and dish soap then rinse really well with HOT water.

When I use it for vegetables or fruit afterward I just wipe it with a damp rag. About 5 years ago I did sand it down because it was looking so stained. Then I sanded it and re-treated it with mineral oil. About once a month if I think about it I will spray a weak bleach water on it.

I cut veg. first then meat. We've never gotten ill from eating food I've cooked at home.

[HomeOnTheFarm]

Remember to oil your board on a regular basis...it will also aid in keeping bacteria at bay (the wood can't absorb much when it is properly maintained).

[Ol Tex]

In my younger years, (a long, long time ago) I was a butcher/meat cutter. Back then we used wood butcher blocks. We scraped them several times daily and on Sat. night we'd scrape them, wash with a 10% bleach solution, cover with a 1/4 inch layer of salt and leave them till Mon. morning when we'd scrape off the salt, wash, and rub with a good amount of mineral oil. I've always treated my wood cutting boards the same way. I have a large one, 2 inches thick, that's gotta be 30 years old...still in great shape, no odor, and never made anyone sick. Works for me.
John

[motdaugrnds]

I use "white" vinegar. Just wash it good with the vinegar and let it dry.

[Lada]

I actually don't worry as much about bacteria as I do residual odor and taste. For that, I use a weak bleach solution. Nothing like cutting up an apple and taking a big bite only to find it tasting faintly like onion. Blech.

[whodunit]

Scrubbed with biodegradable detergent and/or washed in dishwasher.

[meanwhile]

I do not put meat on my wood boards. When they look like they need cleaning, we just wash quickly with soap/water. Then we set the boards on our stove top grill which stays warm since it has propane pilot lights. Then we put a small amount of olive oil on the boards. We take them off the grill top once dry.

[praieri winds]

I use a completely different cutting board for my meats one that I can put in hot soapy water and not worry about ruining like mayby the white plastic ones