buffy said:

Arts said:

buffy said:

Our new owners at the takeaway wanted to be open by now. The health inspector (I don’t know what the official position name is these days) was to inspect and sign off (an appointment was made)…and didn’t turn up. I don’t know if they notified that they weren’t coming or not. Every, and I mean every, business in this town who has had to be inspected by that department has had problems, delays, sometimes plain stupid blocking. I told you lot way back about Kelly at Madigans being marked down for cooking with wooden spoons. A local B&B got marked down because when the inspection person called, the lady answered the door mid cooking session and there was flour on the bench.

I have wooden cooking implements… granted I am not cooking on a large scale, but I thought we all are ingesting too many microplastics

https://www.sciencedirect.com/science/article/abs/pii/S0304389421007421?via%3Dihub

and should revert back to wood and glass for food prep …

https://www.sciencedirect.com/science/article/pii/S2405844024110535

https://www.sciencedirect.com/science/article/abs/pii/S0304389422004253

I found the science behind why wooden chopping boards are cleaner recently. It’s to do with the wood fibres expanding around the greebies and enclosing them and they die and the wood absorbs the water the bacteria need, depriving them. I’m not sure if it was this particular article I read, but this one will do.

Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria

Actually, it might have been this paper, where the researchers were somewhat taken aback when their results were nothing like what they expected.

Decontamination of Plastic and Wooden Cutting Boards for Kitchen Use