Speaking of chopping boards

[JamesH]

Has anyone walked through the "chinatown" section of their capital city past all the resaurants that sell roast duck and pork. The ducks and pigs are usually hanging in the window ansd there is a dud with a cleaver chopping up the ducks.

They have a tree trunk type of chopping board (it is not the same as a butchers block) - the wood seems to be quite soft as he'll park his cleaver right in the board.

My folks have one they brought back from Penang in the sixties and it's still going strong on their kitch bench.

Has anybody ever seen where you buy them? Any ideas. Ive tried Google before and got nowhere.

[steveG]

You mean something like this: Amazon.com: 16" Chinese Chopping Block: Kitchen & Dining (http://www.amazon.com/16-Chinese-Chopping-Block/dp/B00012F46M)

And some info here on what they are made out of: the wok shop: chinese chopping block (http://www.wokshop.com/HTML/products/cleavers/chopping-block.html)

Like you I didn't find anything on where to buy locally.
How about talking to one of the restaurant guys. They may have a source of Chinese kitchenware.

SteveG

[The ho har's]

ORRR you could try here:D I sherched through Windows live


Search (http://search.store.yahoo.net/cgi-bin/nsearch?catalog=yhst-30494416680819&vwcatalog=yhst-30494416680819&query=prking%20duck%20chopping%20boards)



Mrs ho har:angel:

[Bigbjorn]

Are not wood chopping blocks considered unhygienic these days? Butchers got rid of them years ago.

[isuzurover]

Or just find a friendly sawmiller or woodworker and ask for a pine roundel. Tassie oak would probably be OK too.

[isuzurover]

Are not wood chopping blocks considered unhygienic these days? Butchers got rid of them years ago.

A quick search turned this up:

DECONTAMINATION OF PLASTIC AND WOODEN CUTTING BOARDS FOR KITCHEN USE
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Author(s): AK NO, CLIVER DO, KASPAR CW
Source: JOURNAL OF FOOD PROTECTION Volume: 57 Issue: 1 Pages: 23-& Published: JAN 1994
Times Cited: 34 References: 14 Citation MapCitation Map beta
Abstract: Decontamination of plastic and wooden cutting boards was studied, with a view to preventing cross-contamination of foods in home kitchens. New and used plastic (four polymers plus hard rubber) and wood (nine hardwoods) boards were cut into 5-cm square blocks (25 cm(2) area) for these experiments. Bacterial contaminants--Escherichia coli (two nonpathogenic strains plus serotype 0157:H7), Listeria innocua, L. monocytogenes, or Salmonella typhimurium--applied to the block surface in nutrient broth or chicken juice, were recovered by soaking the surface in nutrient broth or pressing the block onto nutrient agar, within minutes or greater than or equal to 12 h later. Persistence and overnight multiplication of bacteria on plastic surfaces depended on maintenance of humidity so as to prevent drying of the contaminant. New plastic cutting surfaces were relatively easy to clean and were microbiologically neutral, but plastic boards with extensive knife scars were difficult to clean manually, especially if they had deposits of chicken fat on them. Fewer bacteria were generally recovered from wooden blocks than from plastic blocks. Clean wood blocks rapidly absorbed all of the inoculum, after which the bacteria could not be recovered within 3 to 10 min. If the board surface was coated with chicken fat, some bacteria might be recovered even after 12 h at room temperature and high humidity. Cleaning with hot water and detergent generally removed these bacteria, regardless of bacterial species, wood species, and whether the wood was new or used.

[350RRC]

Are not wood chopping blocks considered unhygienic these days? Butchers got rid of them years ago.

The good intentions of bureaucracy.

CSIRO did a study over 10 years ago, after the intro of nylon blocks in commercial premises. They found that salmonella would persist for 20 minutes on washed nylon, but only for 2 mins on the old traditional NZ kauri boards. They then tested radiata boards and came up with similar results as kauri.

Something in the wood was killing bacteria. Don't expect wood to make a comeback though.

cheers, DL

[350RRC]

Crossed posts with Isuzu there.

[isuzurover]

The good intentions of bureaucracy.

CSIRO did a study over 10 years ago, after the intro of nylon blocks in commercial premises. They found that salmonella would persist for 20 minutes on washed nylon, but only for 2 mins on the old traditional NZ kauri boards. They then tested radiata boards and came up with similar results as kauri.

Something in the wood was killing bacteria. Don't expect wood to make a comeback though.

cheers, DL

All I can find from CSIRO is this:

Cutting boards - is plastic better than wood?

Most HACCP programs identify food preparation surfaces as critical control points for ensuring food safety.

Recent studies indicate little difference in the risk of contamination from plastic or wooden boards, provided both are adequately cleaned.

New, plastic boards are generally easier to clean than wooden boards but plastic boards that have extensive knife scars are difficult to clean manually.

Some wooden boards have been reported to exhibit antibacterial properties. After a short period of time, fewer bacteria have been recovered from these boards than from identically treated plastic ones.

The real problem with chopping boards is the risk of contamination of cooked foods by uncooked residues left on the boards. It is recommended practice for food service establishments to use colour coded boards to distinguish those to be used for different types of food.

Domestically, thorough washing of boards will usually be sufficient to prevent contamination but the use of coloured, easily distinguished boards is a simple and effective way to minimise risks.

[JDNSW]

As Ben points out the key thing is not to use the same board for cooked food that you used for uncooked food. Much more important than what the board is made of.

John

[abaddonxi]

Has anyone walked through the "chinatown" section of their capital city past all the resaurants that sell roast duck and pork. The ducks and pigs are usually hanging in the window ansd there is a dud with a cleaver chopping up the ducks.

They have a tree trunk type of chopping board (it is not the same as a butchers block) - the wood seems to be quite soft as he'll park his cleaver right in the board.

My folks have one they brought back from Penang in the sixties and it's still going strong on their kitch bench.

Has anybody ever seen where you buy them? Any ideas. Ive tried Google before and got nowhere.

Last time I bought one, very long time ago, I walked next door from the duck hanging butcher to the Asian grocery store and they had a pile of them there.

Simon

[CowsGoMoo]

According to the book "Spotless" by Shannon Lush regarding chopping boards-


Timber has the added benefit of containing a natural antibacterial

and


Plastic should be cleaned with detergent and water. As soon as it's scuffed, throw it out because scratches harbour bacteria.

Before I read this I thought the plastic ones were better. I think I'd prefer a wooden one though, so next time I'm in the market for a chopping board I'll get wood.

[abaddonxi]

Wood doesn't do dishwasher, so now I do plastic.

Lots of boards, always clean.

:D

[hoadie72]

According to the book "Spotless" by Shannon Lush regarding chopping boards-



and



Before I read this I thought the plastic ones were better. I think I'd prefer a wooden one though, so next time I'm in the market for a chopping board I'll get wood.

What evidence of this does she provide though? She's not exactly a scientist.

[hoadie72]

Life seems to be considered unhygienic these days :(
A few germs never hurt nobody



AdelaideNow... Third Hahndorf Residential Care salmonella death (http://www.news.com.au/adelaidenow/story/0,22606,23877988-2682,00.html)


Couple fined $42k over 'salmonella' rolls - ABC News (Australian Broadcasting Corporation) (http://www.abc.net.au/news/stories/2009/01/06/2459821.htm)

These are but a few cases of salmonella poisoning that've made it into the news in recent years and they both relate to unsafe food handling though not specifically to what type of chopping boards they use.

Also, something like 5000 people a year die in the US from foodborne diseases.

[JDNSW]

AdelaideNow... Third Hahndorf Residential Care salmonella death (http://www.news.com.au/adelaidenow/story/0,22606,23877988-2682,00.html)


Couple fined $42k over 'salmonella' rolls - ABC News (Australian Broadcasting Corporation) (http://www.abc.net.au/news/stories/2009/01/06/2459821.htm)

These are but a few cases of salmonella poisoning that've made it into the news in recent years and they both relate to unsafe food handling though not specifically to what type of chopping boards they use.

Also, something like 5000 people a year die in the US from foodborne diseases.

The major causes of salmonella poisoning are cross-contamination of cooked food by uncooked food, followed by an incubation period at room temperature after the contamination. I know of no evidence that links any of these cases to the type of cutting board - what they DO have links to is using the same cutting board (or other utensils or unwashed hands) with cooked and uncooked food.

As NM says, few germs never hurt anyone - but a large helping that has been incubated by sitting on the kitchen bench for a few hours after preparation can and will.

John

[hoadie72]

My comment is less about chopping boards and more about the fact that a few germs (or bacteria) can hurt you.

The major cause of salmonella, according to the CDC, is transferal to food by people not washing their hands properly.

[Shonky]

I find that the people who are always sick, are the ones that are anally retentive about keeping everything *spotlessly* clean...

I am clean and food safety conscious, but I am not neurotic about it. I cop a few bugs occasionally and I almost never get sick. Even when the girlfriend and her family are all half dead, I invariably am untouched.

Like NM I used to work in a healthcare field too. When you are surrounded by sick people you build up VERY good immunities! :lol2:

[abaddonxi]

Yes. My enthusiasm for dishwashers stemmed from my fil's ambitious blind cooking practices.

I guess blindness is an excuse when cleaning up.

And from hating that sticky feeling that I always got from plastic boards that were washed in the sink.

Oh, and a strong dislike of washing dishes by hand.:D

[Bigbjorn]

In out house the cook rarely washes up ;)

I have a dishwasher named Numpty when he is home, when he is not it is named No1 son but No1 son is nowhere near as reliable as Numpty :D

UncleHo lives not far from you. He is reputed to hold a Ph.D in dishwashing. Tell him I said it's alright for you to volunteer him for dw duties.

[Xavie]

I have both wood and plastic. The wood ones every few months get a light sand and a really good wash. The plastic one gets soaked in some soapy water and I use the paint scraper to get off all the raised bits.

I often douse them in a few litres of boiling water which I reckon must be good for a bit of germ action.

[TDV6]

We recently got a new wooden cutting up board whose preparation instructions said to wipe it down liberally with virgin olive oil every six months, apart from enhancing the wood colours it makes cleaning it a lot easier.

[abaddonxi]

In out house the cook rarely washes up ;)

I have a dishwasher named Numpty when he is home, when he is not it is named No1 son but No1 son is nowhere near as reliable as Numpty :D

That's where I went wrong. In our house I cook and wash up. Well, stack the dishwasher and scrub out the burned pans.

Soon to change with the move.

[Disco95]

Hey, if I'm chopping an onion and drop a little on the ground, I pick it up and eat it. I HAVE AN IMMUNE SYSTEM AND I'M NOT AFRAID TO USE IT!!!!!
Some talk about a 3 second rule, I try to stick to an if I saw it fall and no-one trod on it rule :D
In saying that, the TV show "What's good for you" did a lab test and wooden boards reigned supreme in those, I chop all my uncooked meat on that and use plastic for pretty much all else. Though as my placky boards die I'll replace them with wood.

[Disco95]

In out house the cook rarely washes up ;)

I have a dishwasher named Numpty when he is home, when he is not it is named No1 son but No1 son is nowhere near as reliable as Numpty :D

I have a Dishhhhhlex and an Isabella.
When that dies I'm im already in the process of building a Stella.

[isuzurover]

Yeah...you totally misread me
We are too hygienic in life...sanitised toilets, disinfectant all round, worm the kids every month etc etc etc

The body needs a small dose of germs to enable it to produce the good stuff to kill the bad stuff (put simply)

Its OK to eat stuff that has fallen on your kitchen floor, its OK for kids to pick their nose and eat it (studies even show it is beneficial in immunity), its OK to have a few parastites in your gut if they are not causing you any trouble (again research has shown that it is beneficial in allergy sufferers or those with chronic gut disorders)......

So...it IS OK to have a few germs. They won't ALL kill you.
I didn't say it was OK to use unsafe food preparation practices ;)

The one that gets me is....."hospital strength disinfectant"......hospitals use soap and water to clean everything. haven't seen any disinfectant or bleach in years at work :D

Several studies have shown that kids who grow up in country areas (e.g. inhale mould and bacteria from hay, drink unpasteurised milk etc...) have much better health (wrt allergies, colds and flu) THROUGHOUT their life, compared to kids who grow up in cities and/or with germophobe parents.

[hook]

The good intentions of bureaucracy.

CSIRO did a study over 10 years ago, after the intro of nylon blocks in commercial premises. They found that salmonella would persist for 20 minutes on washed nylon, but only for 2 mins on the old traditional NZ kauri boards. They then tested radiata boards and came up with similar results as kauri.

Something in the wood was killing bacteria. Don't expect wood to make a comeback though.

cheers, DL

Like when we were told plastic bags were the way to go and we were kill the world using paper bags.

HOW WRONG were they?

JUST a way to make money from the shopper.