mel jacobson on thu 17 nov 05
the advice that i follow in keeping counter and
wooden chopping blocks clean is:
flood things with vinegar. it may be the best cleaner
you have in the kitchen.
i flood my wooden chopping block/center island at least
once a week with white vinegar. let it stand over night.
and, i always clean with vinegar after cutting chicken or
turkey.
during hay creek i use at least a gallon of vinegar for
clean up and use it in our rinse water for dishes.
safe, cheap and it does not leave clorox flavor.
and of course, it is natural/organic.
just a tip.
mel
from mel/minnetonka.mn.usa
website: http://www.pclink.com/melpots
Liz Willoughby on thu 17 nov 05
Hello Mel,
I have also been concerned about bacteria in wood cutting boards. I
was at a studio of wood makers, where they earn their living by
making wooden boards. I asked them how to clean my boards to keep
them germ free. They said that they finished their boards using
mineral oil because it works as a natural germicide for wood.
Forgotten exactly how they explained that it worked, but has
something to do with the reaction of wood to mineral oil. She
recommended that I rub mineral oil into the wood every so often,
after cleaning with soap and water.
Maybe someone else knows exactly what these wood makers were talking about?
Best regards, Liz
>the advice that i follow in keeping counter and
>wooden chopping blocks clean is:
>
>flood things with vinegar. it may be the best cleaner
>you have in the kitchen.
>
>just a tip.
>mel
>from mel/minnetonka.mn.usa
>website: http://www.pclink.com/melpots
--
Liz from Grafton, Ontario, Canada
"Three grand essentials to happiness in this life are . . . something
to do, something to love, and something to hope for."
Joseph Addison
Jennifer Boyer on thu 17 nov 05
I remember reading years ago that wood cutting boards actually harbor
fewer bacteria than plastic. Here's the research:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/
cuttingboard.htm
Note their mention of the effect of knife cuts, and the danger of
plastic boards that have them
Read to the bottom. There's an interesting statistic about regular
cleaning.
Jennifer
On Nov 17, 2005, at 9:07 AM, Liz Willoughby wrote:
> Hello Mel,
> I have also been concerned about bacteria in wood cutting boards. I
> was at a studio of wood makers, where they earn their living by
> making wooden boards. I asked them how to clean my boards to keep
> them germ free. They said that they finished their boards using
> mineral oil because it works as a natural germicide for wood.
> Forgotten exactly how they explained that it worked, but has
> something to do with the reaction of wood to mineral oil. She
> recommended that I rub mineral oil into the wood every so often,
> after cleaning with soap and water.
> Maybe someone else knows exactly what these wood makers were talking
> about?
> Best regards, Liz
>
>> the advice that i follow in keeping counter and
>> wooden chopping blocks clean is:
>>
>> flood things with vinegar. it may be the best cleaner
>> you have in the kitchen.
>>
>> just a tip.
>> mel
>> from mel/minnetonka.mn.usa
>> website: http://www.pclink.com/melpots
>
> --
> Liz from Grafton, Ontario, Canada
>
> "Three grand essentials to happiness in this life are . . . something
> to do, something to love, and something to hope for."
> Joseph Addison
>
> _______________________________________________________________________
> _______
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
************************
Jennifer Boyer
Thistle Hill Pottery
Montpelier, VT
http://thistlehillpottery.com
Helen Bates on thu 17 nov 05
The link for the cuttingboard research didn't work for me. Checking up on
it, I found a space in the url between "Research/" and "cuttingboard.htm."
I hope this goes through with no spaces so folks can read the information
without trouble:
Dean O. Cliver, Professor, Department of Population Health & Reproduction,
University of California, Davis:
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
Helen
Belleville, Ontario
claybair on thu 17 nov 05
Interesting Mel....
I'm interested on getting some of our mavens
to tell us what is most effective for cleaning
cutting boards be they plastic, wood or my new bamboo
ones. Bleach, vinegar, ammonia which is best?
I was using ammonia and dishwasher
on my plastic cutting boards which upon inspection
need to be replaced.
I brought out my bamboo cutting boards.
I never cut any meat on a cutting board. I use a plate...
so I may have to sharpen my knives more frequently
but never worry about cross contamination.
The plate (one of mine of course) goes right into the dishwasher.
I did a brief search and found a couple sites.
Per the study below, it seems the stainless surface is best
and vinegar better than ammonia.
http://www.hi-tm.com/Documents/Cutboard.html
http://www.extension.umn.edu/info-u/nutrition/BJ778.html
http://www.ehow.com/how_3158_clean-wooden-cutting.html
http://thurston.wsu.edu/Food%20Safety/Kitchen%20Clean%20Up/cutting%20board%2
0cleanliness%204-15-98.htm
Gayle Bair
Bainbridge Island, WA
Tucson, AZ
http://claybair.com
-----Original Message-----
From: Clayart [mailto:CLAYART@LSV.CERAMICS.ORG]On Behalf Of mel jacobson
Sent: Thursday, November 17, 2005 5:03 AM
To: CLAYART@LSV.CERAMICS.ORG
Subject: cleaning food/wooden chopping block
the advice that i follow in keeping counter and
wooden chopping blocks clean is:
flood things with vinegar. it may be the best cleaner
you have in the kitchen.
i flood my wooden chopping block/center island at least
once a week with white vinegar. let it stand over night.
and, i always clean with vinegar after cutting chicken or
turkey.
during hay creek i use at least a gallon of vinegar for
clean up and use it in our rinse water for dishes.
safe, cheap and it does not leave clorox flavor.
and of course, it is natural/organic.
just a tip.
mel
from mel/minnetonka.mn.usa
website: http://www.pclink.com/melpots
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
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Jennifer Boyer on thu 17 nov 05
Thanks Helen,
My email program scooted part of the url to the next line. Gotta go
change the line length setting.....
Jennifer
On Nov 17, 2005, at 12:33 PM, Helen Bates wrote:
> The link for the cuttingboard research didn't work for me. Checking
> up on
> it, I found a space in the url between "Research/" and
> "cuttingboard.htm."
>
> I hope this goes through with no spaces so folks can read the
> information
> without trouble:
>
> Dean O. Cliver, Professor, Department of Population Health &
> Reproduction,
> University of California, Davis:
> http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/
> cuttingboard.htm
>
> Helen
> Belleville, Ontario
>
> _______________________________________________________________________
> _______
> Send postings to clayart@lsv.ceramics.org
>
> You may look at the archives for the list or change your subscription
> settings from http://www.ceramics.org/clayart/
>
> Moderator of the list is Mel Jacobson who may be reached at
> melpots@pclink.com.
>
>
************************
Jennifer Boyer
Thistle Hill Pottery
Montpelier, VT
http://thistlehillpottery.com
Millard Balfrery on thu 17 nov 05
Mel-
I use white vinegar and table salt to clean and season my rock maple cutting
board. The salt gives it some "teeth". Also try vinegar as a substitute for
Roundup- $1 per gallon vinegar, $75 for Roundup.
Also I've been experimenting with vinegar on bisque under and over glazes for
surface effects
Happy Thanksgiving, Millard
2ley on fri 18 nov 05
From: "Jennifer Boyer"
How funny. I read the messages from the most recent backwards, or I
wouldn't have bothered mentioning the study.
And from UC Davis no less. The university my wife is currently attending.
Philip Tuley
Lee Love on fri 18 nov 05
On 2005/11/18 0:11:44, jboyer@adelphia.net wrote:
>
http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm
It would be interesting to see a similar comparison study
between ceramic surfaces and plastic. I am guessing our ancestors knew
what they were doing.
Also, recognizing the recent research on the beneficial
anti-bacterial effects of copper and brass containers and the copper
deficiency in modern food, if we are serious about making "food safe
glazes", should we have copper in all our food surface glazes? It may
be important, because all glazes craze with use, especially if subjected
to repeated heating. Just look at the bottom your favorite coffee mug
or tea cup. :-( ;-)
Note excerpt from article below:
/"/*The amounts that circulate into the brass water vessels would not
harm humans, Reed adds. According to the researchers, even a person
drinking 10 litres of such water in a single day would take in less than
the daily recommended dose of copper or zinc.*/ "
from Nature.com
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
/*Drinking water stored in brass vessels good for health
Brass jugs polish off disease
Roxanne Khamsi
Traditional pitchers beat plastic in safe water stakes.
Brass water containers could combat many water-borne diseases, according
to microbiologists. The discovery suggests that these vessels should be
used in developing countries, where people typically view cheaper
plastic containers as the better option.
Water-borne diseases remain a serious threat in many poor regions of the
world, with around 2 million children dying each year from diarrhoea.
Efforts to provide safe drinking water have had difficulty reaching
remote areas.
Even in places with basic water-purification systems, people often opt
for riskier wells under trees because the water is cooler, says Rob
Reed, who led the brass study. On a recent trip to India, Reed, a
microbiologist at Northumbria University in Newcastle upon Tyne, UK,
witnessed villagers doing exactly this.
But he also heard an interesting piece of local wisdom: people believe
that traditional brass water containers offer some protection against
sickness. The idea intrigued Reed, who was in Asia investigating the
antibacterial effects of sunlight on water.
He has now found that bacteria are indeed less likely to thrive in brass
water pots than in earthenware or plastic ones. "It's one of the
traditional ideas of water treatment and we were able to find a
microbiological basis for it," he says...
...Plastic beliefs
Brass water pots also easily outperformed plastic ones, the researchers
discovered. Plastic, says Reed, did not inactivate the bacteria. But
many people in developing nations use plastic drinking vessels, because
they view them as more modern...
...Although Reed declines to speculate about exactly how many lives
could be saved by switching to brass, he points to the millions of lives
claimed each year by water-borne diseases. Storing water in brass for
two days could stop this, he suggests: "The potential is great."
*
--
Lee Love
in Mashiko, Japan http://mashiko.org
http://seisokuro.blogspot.com/ My Photo Logs
"Where the spirit does not work with the hand, there is no art."
--Leonardo da Vinci
pdp1@EARTHLINK.NET on sat 19 nov 05
Hi Mitchell, all...
Too, in many parts of the Earth's central latitude's more balmy
lowlands...includeing the American 'South'...and moreso from there as one
proceed South...
Eating even a handfull of 'dirt' can, or will, get you schistosomiasis 9 a
little parasite looking for a Snail, but finding you...), visceral
larval migrans ( little frustrated in their life cycle being messed with,
'worms' that eat you inside as they search in vain for something
else, or someone else...these of course may and do, end up in your brain, in
your eyes, in your
liver, kidneys or whatever...)
...tapeworms, liver flukes, brain flukes, stomach flukes, on and on...Guinni
Worms ( when
their head reaches the surface of your skin, somewhere or another, and it
could be anywhere, there forms a little whiteish 'blister', and if you peel
off
the blister, you get to see the little face and the little eyes looking at
you...you may then with some care, grasp the little head in some pliers or
the likes, and gently begin pulling it out or winding it on a stick...it may
be the size say, of a pencil-end eraser, it may
be four feet long, greyish white, and if it breaks or tears as you pull on
it, you may die of compications resultant to septicemia but there are good
drugs for that, so no worries there if you can get to a
pharmacy )...trematodes in many varieties and guises...
...coccidiosis, hook-worms, trichomoniasis, giardia, and a list that could
go on
for another ten feet or so of text this size on a screen this wide, ( should
I ? Would I? in-the-rain? - I will you know, if you wanted..! but I am way
rusty on this stuff now and would have to dig up a book...)
One quicky-google if you want it, but the 'blue' background sucks...
http://www.aiclinic.org/paul22.asp
My advise? - just tell 'granny' -
"Uhhhhhh...no thanks ma'm...! But I WOULD not mind another slice of that
deeee-lish-us Blackberry Pie! And maybe another slug of Coffee in me Cup!
And scoot that ashtray over, will yew? so I do not have to fling the ashes
so!"
Love,
Phil
Las Vegas
----- Original Message -----
From: "Mitchell Sewall"
Don't know about eating a pound of dirt (I heard that also from my
grandmother), but wood is a natural bactericide. Experimental testing of
wood cutting boards show that 3 minutes after depositing common food
poisoning agents such as Salmonella, Listeria, Escherichia colli- 99.9% were
unrecoverable and presumed dead. Under similar conditions non of the
bacteria placed on plastic or china died.
See Science News Vol 143
Mitch Sewall
____________________________________________________________________________
__
Send postings to clayart@lsv.ceramics.org
You may look at the archives for the list or change your subscription
settings from http://www.ceramics.org/clayart/
Moderator of the list is Mel Jacobson who may be reached at
melpots@pclink.com.
Mitchell Sewall on sat 19 nov 05
Don't know about eating a pound of dirt (I heard that also from my =
grandmother), but wood is a natural bactericide. Experimental testing =
of wood cutting boards show that 3 minutes after depositing common food =
poisoning agents such as Salmonella, Listeria, Escherichia colli- 99.9% =
were unrecoverable and presumed dead. Under similar conditions non of =
the bacteria placed on plastic or china died.
See Science News Vol 143
Mitch Sewall
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