I like my plastic cutting pad, in fact, I have several. And they are
getting slice marks.

Slice marks = places for bacteria, so how long do you keep your pads
or do you keep rinsing them in clorox? - Mike

Michael Horowitz wrote:
>
> I like my plastic cutting pad, in fact, I have several. And they are
> getting slice marks.
>
> Slice marks = places for bacteria, so how long do you keep your pads
> or do you keep rinsing them in clorox? - Mike

You can keep bleaching the boards. Or buy boards with Microban (tm) if
you don't mind ingesting the stuff along with the plastic particles that
end up in the food >:O

We use our wooden boards for the most part. They get scrubbed well; the
cut marks are sanded down to a smooth surface from time to time. When
they get too worn, they are replaced with new ones.

Michael Horowitz wrote:
>
> I like my plastic cutting pad, in fact, I have several. And they are
> getting slice marks.
>
> Slice marks = places for bacteria, so how long do you keep your pads
> or do you keep rinsing them in clorox? - Mike

The dishwasher seems to clean them just fine.

Michael Horowitz > wrote in
:

> I like my plastic cutting pad, in fact, I have several. And
> they are getting slice marks.
>
> Slice marks = places for bacteria, so how long do you keep
> your pads or do you keep rinsing them in clorox? - Mike

Soap, hot water and a scrub brush right after use. No problems
yet. :-)

On May 10, 7:56*pm, sandi > wrote:
> Michael Horowitz > wrote :
>
> > I like my plastic cutting pad, in fact, I have several. And
> > they are getting slice marks.
>
> > Slice marks = places for bacteria, so how long do you keep
> > your pads or do you keep rinsing them in clorox? *- Mike
>
> Soap, hot water and a scrub brush right after use. *No problems
> yet. *:-)

>
>
I use the same routine as Sandi and have one for many years and have
never had any problems nor sickness. I did buy a larger board last
year and it gets the same cleaning process.

On May 10, 7:42*pm, "Pete C." > wrote:
> Michael Horowitz wrote:
>
> > I like my plastic cutting pad, in fact, I have several. And they are
> > getting slice marks.
>
> > Slice marks = places for bacteria, so how long do you keep your pads
> > or do you keep rinsing them in clorox? *- Mike
>
> The dishwasher seems to clean them just fine.

Here too. They come out clean every time.

--Bryan

On Mon, 10 May 2010 18:33:47 -0600, Arri London > wrote:

>.... Or buy boards with Microban (tm)....

if you believe the advertising claims.

-- Larry

On Mon, 10 May 2010 18:40:56 -0700 (PDT), itsjoannotjoann
> wrote:

> On May 10, 7:56*pm, sandi > wrote:
> > Michael Horowitz > wrote :
> >
> > > I like my plastic cutting pad, in fact, I have several. And
> > > they are getting slice marks.
> >
> > > Slice marks = places for bacteria, so how long do you keep
> > > your pads or do you keep rinsing them in clorox? *- Mike
> >
> > Soap, hot water and a scrub brush right after use. *No problems
> > yet. *:-)
>
> >
> >
> I use the same routine as Sandi and have one for many years and have
> never had any problems nor sickness. I did buy a larger board last
> year and it gets the same cleaning process.

I switched over from wood to plastic a few months ago, but was
dismayed when my new plastic board showed cut marks immediately (sharp
knives, I guess). I'm using flexible cutting mats on top of the
plastic board now and that's working out. I have several flexible
mats so I can change them out or wash as needed.

--
Forget the health food. I need all the preservatives I can get.

Michael wrote:

> I like my plastic cutting pad, in fact, I have several. And they are
> getting slice marks.
>
> Slice marks = places for bacteria, so how long do you keep your pads
> or do you keep rinsing them in clorox? - Mike

It really is okay to ingest small amounts of bacteria. Gives the immune
system something to do.

Bob

On May 10, 5:36*pm, Michael Horowitz > wrote:
> I like my plastic cutting pad, in fact, I have several. And they are
> getting slice marks.
>
> Slice marks = places for bacteria, so how long do you keep your pads
> or do you keep rinsing them in clorox? *- Mike

I have plastic cutting boards, not pads, and I put them in the
dishwasher.

N.

On Mon, 10 May 2010 18:40:56 -0700 (PDT), itsjoannotjoann
> wrote:

>On May 10, 7:56*pm, sandi > wrote:
>> Michael Horowitz > wrote :
>>
>> > I like my plastic cutting pad, in fact, I have several. And
>> > they are getting slice marks.
>>
>> > Slice marks = places for bacteria, so how long do you keep
>> > your pads or do you keep rinsing them in clorox? *- Mike
>>
>> Soap, hot water and a scrub brush right after use. *No problems
>> yet. *:-)
>
>>
>>
>I use the same routine as Sandi and have one for many years and have
>never had any problems nor sickness. I did buy a larger board last
>year and it gets the same cleaning process.

Been years sinced I used my woodenware for wet foods, I made them all
spiffy and they're reserved for serving pieces. I only use plastic
for food prep, I have several but prefer the smaller sized for general
use. I also scrub mine after each use but I use dishwashing liquid
with a Dobie scrubbie. Everytime I turn on the dishwasher all the
recently used plastic boards go in. It's not a good idea to spray
plastic with chlorine bleach solution, it will damage most plastics
the same way laundry bleach damages elastic in yer bras... but more
importantly chlorine bleach fumes will *permanently* damage lung
tissue, and cumulatively same as radiation. Chlorine bleach really
should be a controlled substance... chlorine treated swimming pools
are extreme health risks, not only do the chlorine fumes damage lung
and eye tissue it also kills the protective skin bacteria, removes the
natural protective skin oils, and damages the subcutaneus skin tissue
as well, making one far more susceptable to skin cancers. Chlorine
bleach is more a health risk than smoking.

Andy wrote:
> Michael wrote:
>
>> I like my plastic cutting pad, in fact, I have several. And they are
>> getting slice marks.
>>
>> Slice marks = places for bacteria, so how long do you keep your pads
>> or do you keep rinsing them in clorox?

Use NO bleach, especially not indoors. If you find you're slicing
your boards it's likely your knives are dull. causing you to exert
excessive pressure.

>Yogurt is chock full of bacteria. The best that you can put into yourself
>and not die from!!!

Not all bacteria is a health risk but salmonella definitely is.
Besides the dishwasher it's also a good idea to place your food prep
boards in direct sunlight for a couple three hours, the UV will kill
all those bacteria washing missed. Do not leave plastic in direct
sunlight too long, UV destroys plastics. Anyways plastic boards are
cheap, replace them often.