Who (re)moved our cheese

quote:

Originally posted by finz:
Cheese Link

I know they are just trying to look out for public safety, but this isn't a new practice is it? Can't they wait to throw the book at the industry until there is more clear evidence that they aren't doing a good job, after all it in the cheese makers best interest to be producing a safe product. The risks seem pretty small here.

What I've been led to believe over the years is that wood is safer than plastics with respect to bacterial and microbial contamination of meat and dairy products. I do not use antibacterial products anywhere, just good old soaps, acids, bases, alcohols and boiling water/steam. So far so good.

It looks like they are trying to solve a problem that has not been shown to exist.
Meanwhile, the majority of our chicken, and a large percentage of eggs and meat, are known to be contaminated.

I prefer a wooden cutting board. After use I scrub it with antibacterial soap and hot water. It's kinder to knives and I much prefer it to plastic. No problems so far. Maybe I've just been lucky, but after all these years, I can't envision changing.

And some say you don't even need the antibacterial soap.

I use wood because that's what both my grandmothers did and what my mother did and they all seemed to live for a pretty long time.

Here's an article:

wood vs plastic cutting board

Many years ago the authorities in Toronto wanted to stop the sale of the pressed ducks in Chinatown. They said the ducks were not refrigerated and were out in the open and consequently were not safe. The Chinese essentially said that well, there are a billion of us and we've been doing this for about a thousand years and it hasn't seemed to be a problem. The authorities backed down.

Hopefully the cheese folks can make a similar obvious argument.

Of all things NOT to be concerned about these days!