Cutting boards for food industry

[Hudson Carpentry]

One thing I'd read somewhere in relation to the Dr. Cliver article mentioned above was that the antibacterial effect of a wooden board was significantly diminished if the board was finished in any way, because the oil formed a barrier that prevented the bacteria and the bactericides meeting. I seem to recall a phrase like "puts the wooden board in the same situation as the plastic one", but I can't find any reference to it now. Anyone got any idea?

Makes good sense to me!

 

[SammyQ]

Edited in further deference to Alf:

Point taken.

Sam

 

[Alf]

'ere, wot's with all this deference stuff? S'unnatural. (Ignore the "verbiage" bit - pretty nearly everything goes over my head and thus qualifies )

Applying a finish negating the benefits rings a bell with me too; darned if I can think of the source though.

 

[SammyQ]

Yes, M'lady. :-D

 

[Harbo]

I prefer to leave my boards unfinished but I noticed Ikea was selling some food safe oil for their boards which I think was Paraffin Oil?

I bought some for honing!

Rod