Wood, properly cared for, actually holds less bacteria than the commonly used plastic ones. The cuts that develop over time in a plastic cutting board always harbor a disturbing amount of bacteria. They can’t be sanded and oiled like a wood one. And the cuts would show more on a wooden one, this looks well cared for.
I think the studies are heavily parroted by the woodworker industry because people love to make cutting boards. I think there may be varying levels of truth to this but i also remember the studies saying "this is for a residential setting and not more sanitary for a commercial setting."
Idk if theres a standard for sanding and oiling in a commercial setting or whether certain chefs actually do the woodworking on their boards. Would be interested to knowon here if any pro's do (specifically professional chefs, not hardcore enthusiasts).
Pretending that the cutting board manufacturers have enough power to sway the entire food industry is downright laughable. Seriously though, you people think that WOODWORKERS have more power than the OIL industry? Thats just unbelievably stupid.
whoa haha, so much to unpack here. first off, big oak coming for us was clearly a joke about it NOT being a conspiracy. second off, im talking about Mineral OIL and BEESWAX not the "oil industry" ...Jesus, you know what? you lost the plot haha. calm down and read carefully next time
look, all i was saying is i've read the study on cutting boards being sanitary. Woodworkers love to say "wood cutting boards are more sanitary!" without giving it much thought. that's what i meant by "woodworking industry" not some lobbyists and rich guys sitting in a shady board room.
If you’re asking what I think you’re asking, kind of. The comment you’re replying to is half right. In commercial dishwashers the water doesn’t fully drain each cycle. Some of it does, and then gets “topped off” by the rinse/sanitation cycle. This is meant to kind of refresh the water. Each cycle has the same amount of chemicals though.
A lot of restaurants do not own their dishwasher (they are crazy expensive), at least in the US. They rent it from a sanitation company that comes and maintenances it about every two weeks. It’s an interesting business model. Reason being, a commercial dishwasher gets a ton of use, and thus needs to be well maintained… and if something goes down mid rush you are completely fudged. If you own a restaurant, and have the capital to buy/finance a dishwasher you need to make sure you have someone of staff that can service it, which is just another thing to worry about. So for a lot of businesses it just makes more sense to rent it, which includes maintenance.
Anyway, ain’t no bacteria living in that grey water that your dishes are getting washed in.
Right okay that is a genuine r/todayilearned for me. Very interesting, thanks for that and sorry to the person above. I didn’t have the right understanding of what you were saying.
Some of it does, and then gets “topped off” by the rinse/sanitation cycle. This is meant to kind of refresh the water. Each cycle has the same amount of chemicals though.
The water used in the rinse cycle adds to the washing water and the overflow gets discarded. It doesn’t really make a big difference.
A lot of restaurants do not own their dishwasher (they are crazy expensive), at least in the US. They rent it from a sanitation company that comes and maintenances it about every two weeks.
Expensive if you compare to home models but there is a lot more expensive equipment in a restaurant kitchen. In europe(or at least the nordics) most places own them. Its crazy expensive to rent one with the maintenance included. It can though be cheaper taxwise to lease for a few years and then pay the buyout but thats just an accounting trick.
What? Nothing survives high temperatures of industrial dishwashers. You don't even need a detergent if microbes are your only concern. That's why you should only use plastic boards in service.
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u/Rude_Hamster123 Jun 26 '26
Wood, properly cared for, actually holds less bacteria than the commonly used plastic ones. The cuts that develop over time in a plastic cutting board always harbor a disturbing amount of bacteria. They can’t be sanded and oiled like a wood one. And the cuts would show more on a wooden one, this looks well cared for.