Exactly how many “hard truths” do we believe or have heard to be real about ingredients we use every day. Everyone has heard of the five second rule if food is dropped on the ground, but where did that originate? And, what is the GMP standard for food on the ground?
Our latest Tip of the Week series will cover industry myths we’ve collected. Some are half-truths, myths, or even complete fabrications. This week we’ll explore a common raw meat myth.
Myth: Plastic or glass cutting boards hold fewer bacteria from raw meat compared to wood cutting boards.
True! Wood is a natural product made with numerous minute porous structures. Past studies clearly show that these porous structures can act as a protective shelter for food bacteria and for tiny food particles. This, again, depends on the type of bacteria, concentration, type of wood, topography of the contact surface, pressure, moisture content and duration of the contact. Additionally, wood stays moist for several hours after cleaning. This might provide perfect breeding conditions for bacteria that are normally associated with raw meat and poultry.
To read the rest of the story, please go to: AIB International
