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A comment on PlasticList's Advice for Food Companies. Parent comment

Re:PlasticList's Advice for Food Companies by everdrive on Thursday January 02, 2025 @03:41PM (#42578623)
Seems like it would be simply enough for a household to just have at least two cutting boards:

One for anything which is not likely to harbor dangerous bacteria. (eg: vegetables, bread, etc.)

One of meat, which gets cut and then gets cooked, and so theoretically a bit of bacteria is no issue in any case.

I can see how this would be much tougher for a commercial kitchen, though.

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Re:PlasticList's Advice for Food Companies by maxwell on Thursday January 02, 2025 @04:00PM (#42578834)
Commercial kitchens use color coded cutting boards AFAIK.

https://www.webstaurantstore.com/3053/cutting-boards.html?fi...

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Re:PlasticList's Advice for Food Companies by Aurornis on Thursday January 02, 2025 @04:38PM (#42579225)
No, you need to clean and disinfect to kill bacteria regardless.

Cooking meat does not kill the toxic byproducts of bacteria. Many bacteria produces enterotoxins, which survive cooking and cause what we know as "food poisoning".

You would not want your cutting board harboring and growing these bacteria under any circumstances, even if you're cooking the product you're cutting.

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Re:PlasticList's Advice for Food Companies by shermantanktop on Thursday January 02, 2025 @07:57PM (#42580929)
You could stop eating meat instead. But unfortunately vegetables can get cross-contaminated with animal products during growing/harvesting/processing. So even vegetarians like me have this risk, albeit at lower levels, along with contamination from non-animal sources.
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