Comments by "GH1618" (@GH-oi2jf) on "ASK ADAM #2: Plastic or wooden cutting boards?" video.

  1. As long as it’s branch water.
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  2. The “cutting boards” part starts at 32:30. There is one study of which I am aware that found that bacteria can survive a trip through the dishwasher if they are in knife cuts in the board, so it suggested throwing out damaged boards. But this was a poorly done study which gave almost no information beyond the fact that they ran the board through a dishwasher. Because I like to use a poly board for chicken, which is the most hazardous food I have in my kitchen from the standpoint of harboring bacteria, I developed my own protocol for handling the board. 1. Do all the chicken cutting at one time on the large board. 2. Immediately after cutting the chicken, put the board in the dishwasher, positioned flat on the lower rack with the working side down (so it faces the main spinner that sprays water). 3. Run the dishwasher immediately, selecting heavy duty (longer cycle), high temperature, and sani-rinse.
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