On 23/05/2011 08:53, Nightjar "cpb"@ insertmysurnamehere wrote:
On 23/05/2011 07:55, Dave Liquorice wrote:
On Sun, 22 May 2011 17:48:26 +0100, "Nightjar wrote:

The current owner uses wooden boards instead of plates, which I view as
microbiologically suspect, so I no longer eat there.

Might be a bad assumption depending on the timber how often they are
washed or replaced. Some timbers have natural bactericides unlike
plastic and you'll never clean down to the bottom of the knife cuts
in plastic.


If I get served on plastic plates, I expect them to be single use. As
for bactericides, when I ran a medical manufacturing clean room, the
microbiologist mandated a rotation of three different disinfectants, to
prevent the build up of resistant strains. I don't see that it is less
likely that would happen with a natural bactericide and, unlike
ceramics, it is not going to be easy, if possible, to clean wood of the
blood that oozes from a blue steak.

What are the names of the 3 disinfectants, Colin?

Dave