| | UC-Davis Food Safety Laboratory: Cutting Board Research (Site not responding. Last check: 2007-10-04) |
 | | However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. |
 | | They may or may not be applicable to other plastic and wooden food contact surfaces or to cutting boards in commercial food processing or food service operations, but we have no reason to believe that they are not relevant, except that not all plastic surfaces are subject to knife-scarring. |
 | | Disinfection of household cutting boards with a microwave oven. |
| faculty.vetmed.ucdavis.edu /faculty/docliver/Research/cuttingboard.htm (855 words) |