I think a lot of home cooks take advice meant for commercial kitchen standards out of context and apply them their home. where they make a few meals a day for p

I think a lot of home cooks take advice meant for commercial kitchen standards out of context and apply them their home. where they make a few meals a day for probably pretty healthy people. like there are really people out there that won't eat cookie dough :( i remember digging into this a bit and came away from it finding that wooden cutting boards are fine for meat. supposedly they have some "antimicrobial" property, forgot what that was though or if its actually legit.