Cutting Board Sanitizer/Sanitizing Cutting Boards

[paulraphael]

5 hours ago, DiggingDogFarm said:

I sanitize with water just off the boiling point.

Can't imagine anything that's as simple.

 

 

Well, you gotta heat the water. I can maybe see it for plastic cutting boards, but I don't want to dunk wood ones water that hot. And it's not so practical for sanitizing fixed surfaces. 

[Martin Fisher]

58 minutes ago, paulraphael said:

I can maybe see it for plastic cutting boards, but I don't want to dunk wood ones water that hot. And it's not so practical for sanitizing fixed surfaces. 

 

That's what I'm talking about, poly cutting boards.

 

I'm a woodworker, I'd never sanitize a wood cutting board with ultra hot water. Although it probably wouldn't harm a thick quarter-sawn cutting board, but, really good quarter-sawn cutting boards are hard (almost impossible) to find. Unless you make your own.

True quarter-sawn (riftsawn), not the pseudo stuff.

 

Other surfaces?

I'm talking poly cutting boards.

The sanitizing of other stuff demands new threads.

Edited April 11, 2018 by DiggingDogFarm (log)

[Martin Fisher]

42 minutes ago, paulraphael said:

Well, you gotta heat the water.

 

Yeah, not a big concern in my case.

I received my March electric and gas bill today—thank you NYSEG! 

The furnace runs on gas, the kitchen range runs on gas, and our water is heated by gas.

Total March electric and gas bill, $66.83

 

[weinoo]

Potentially related to some of the post about, about what (and where from) pathogens we ought to really worry about:

 

E. Coli Linked to Chopped Romaine Lettuce Infects People in 11 States  (NY Times, April 11, 2018)

Edited April 14, 2018 by weinoo (log)

[gfweb]

http://stm.sciencemag.org/content/10/452/eaar6115

 

This isn't good. The multidrug resistant bacteria are learning to tolerate alcohol disinfection. And they will spread that ability to other bugs soon enough.

[btbyrd]

I, for one, welcome our new microbe overlords.