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Seems like it would be simply enough for a household to just have at least two cutting boards: One for anything which is not likely to harbor dangerous bacteri
by everdrive 2y ago
Seems like it would be simply enough for a household to just have at least two cutting boards:
One for anything which is not likely to harbor dangerous bacteria. (eg: vegetables, bread, etc.)
One of meat, which gets cut and then gets cooked, and so theoretically a bit of bacteria is no issue in any case.
I can see how this would be much tougher for a commercial kitchen, though.
- maxwell 2y agoCommercial kitchens use color coded cutting boards AFAIK. https://www.webstaurantstore.com/3053/cutting-boards.html?filter=features:color-coded https://www.webstaurantstore.com/3053/cutting-boards.html?fi...
- Aurornis 2y agoNo, you need to clean and disinfect to kill bacteria regardless. Cooking meat does not kill the toxic byproducts of bacteria. Many bacteria produces enterotoxins, which survive cooking and cause what we know as "food poisoning". You would not want your cutting board harboring and growing these bacteria under any circumstances, even if you're cooking the product you're cutting.
- shermantanktop 2y agoYou could stop eating meat instead. But unfortunately vegetables can get cross-contaminated with animal products during growing/harvesting/processing. So even vegetarians like me have this risk, albeit at lower levels, along with contamination from non-animal sources.