I use wood and immediately after I finish with the meat I use a scrub brush
with hot soapy water, rinsing thoroughly  and letting it *thoroughly* dry
before putting it away.  I've always done this and so far, so good.  When
the boards start to get grooves from use over the months, replace them for
new ones.  I own three.  One for meat, one for poultry and fish and one for
veggies.   Some people use a mixture of water and bleach in a spray bottle
to clean them but I don't like the idea of using bleach.  Good old fashioned
methods work if done properly.  Worked for my mother and grandmother and her
mother before her,  should work for me too.      Oliva

-----Original Message-----
From: KATHRYN P ROSENTHAL <[log in to unmask]>


Recently, a local family repeatedly became ill with flu-like symptoms.  The
illness came and went over several months
>
The health department told the family to throw out the wooden cutting board
and to buy a plastic one, saying that wood should never be used as a cutting
surface for meat.  The family did so, and the illness disappeared.


Kath