Food Control Volume 9, Issue 6, December 1998, The survival and disinfection of Salmonella typhimurium on chopping board surfaces of wood and plastic. FDA 11/06/14 Clarification on Using Wood Shelving in Artisanal Cheesemaking. Contrary to some reports, the FDA is not prohibiting or banning the long-standing practice of using wood shelving in artisanal cheese.Photo credit: Abalg, Wikimedia CommonsThe agency’s regulations do not specifically address the use of shelving made of wood in cheesemaking, nor is there any FSMA requirement in effect that addresses this issue.
Moreover, the FDA has not taken any enforcement action based solely on the use of wooden shelves. At issue is a January 2014 communication from the agency’s Center for Food Safety and Applied Nutrition to the New York State Department of Agriculture and Markets’ Division of Milk Control and Dairy Services, which was sent in response to questions from New York State. The FDA recognizes that this communication has prompted concerns in the artisanal cheesemaking community. The FDA has taken enforcement action in some situations where we have found the presence of Listeria monocytogenes at facilities that used such shelving. Additional Information: BLOG CHEESE UNDERGROUND 07/06/14 Game Changer: FDA Rules No Wooden Boards in Cheese Aging. A sense of disbelief and distress is quickly rippling through the U.S. artisan cheese community, as the federal Food and Drug Administration (FDA) this week announced it will not permit American cheesemakers to age cheese on wooden boards.
Recently, the FDA inspected several New York state cheesemakers and cited them for using wooden surfaces to age their cheeses. The New York State Department of Agriculture & Markets' Division of Milk Control and Dairy Services, which (like most every state in the U.S., including Wisconsin), has allowed this practice, reached out to FDA for clarification on the issue. Holzforschung 59(1):72-81 · January 2005 Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions. FEDERATION INTERNATIONALE DU LAIT - NOV 2016 - Use of wood in cheese ripening. CBI MINISTRY OF FOREIGN AFFAIRS - 2014 - Cutting Boards in Europe - ‘Practical market insights on your product’ FSAI - Wooden Chopping Boards - Q. Can I use timber (hardwood) chopping boards or must I use plastic boards?
European Journal of Wood and Wood Products - 2005 - The use of wood in practice – a hygienic risk? The survival of bacteria on wood was investigated in laboratory experiments using naturally occurring and hygienically relevant bacteria and in a trial performed in a meat factory.
Different types of wood dust (pine, larch, maple) and polyethylene chips were inoculated with chicken manure to study the interactions of bacteria and wood. The survival of the different bacteria from chicken manure was followed by plating on selective media. Journal of Dairy Science, Volume 90, Issue 4, April 2007, Biofilm Ecology of Wooden Shelves Used in Ripening the French Raw Milk. Journal of Ethnobiology and Ethnomedicine 2012, 8:46 Assessment of local wood species used for the manufacture of cookware and t. Braz. J. Microbiol. vol.45 no.2 São Paulo Apr./June 2014 Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese. Microbiological aspects of the biofilm on wooden utensils used to make a Brazilian artisanal cheese Éder GalinariI; Juliana Escarião da NóbregaII; Nélio José de AndradeII; Célia Lúcia de Luces Fortes FerreiraII IDepartamento de Microbiologia, Universidade Federal de Viçosa, Viçosa, MG, Brazil IIDepartamento de Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa, MG, Brazil Correspondence The artisanal Minas cheese is produced from raw cow's milk and wooden utensils were employed in its manufacture, which were replaced by other materials at the request of local laws.
This substitution caused changes in the traditional characteristics of cheese. Key words: biofilm, artisanal minas cheese, lactic acid bacteria, Serro, Serra da Canastra. Introduction. INRA via MICROBIOLOGY SPECTROM - MARS 2015 - Wooden tools: reservoirs of microbial biodiversity in traditional cheesemaking. GLEMANDSONS - How to Care For Your Reclaimed Wood Cutting Board.
PENN STATE EXTENSION - Cleaning and Sanitizing Wood Boards for Cheese Aging. The traditional practice of using wood boards for cheese aging must meet the contemporary practice of sanitation to ensure food safety.
The use of wood boards for aging is a longstanding tradition in cheese manufacture. The properties of wood that are beneficial for cheese aging can also pose food safety hazards, namely its porosity and tendency to develop biofilms. The porosity of wood provides a natural wicking effect that helps to dry and age cheese. The wood pores serve as sites for bacteria to congregate, grow and develop biofilms. UNIVERSITY OF CALIFORNIA 23/12/14 Which Cutting Board is Safest? What’s better to use to prevent foodborne illness—a wooden or plastic cutting board?
You’ve probably heard this question before, and have probably gotten different answers. You’re not alone—even experts disagree on what’s best. On the one hand, some research suggests that wood is the way to go. In a study that made headlines 20 years ago, microbiologists at the University of Wisconsin-Madison contaminated both wooden and plastic boards with bacteria (such as that from raw chicken juice) and then counted the number of organisms left on them over time, including overnight.
Contrary to expectations, virtually no bacteria could be recovered from the wooden boards, while the plastic ones were teeming with them. A study published in 2014 in Food Control also seems to favor wood. Then again, other research supports the notion that plastic is safer. As the debate continues, what’s a cook to do? JOHN BOOS - 2015 - COMPARATIVE STUDIES ON HYGIENIC QUALITIES OF WOOD AND PLASTIC CUTTING BOARDS IN A LABORATORY MODEL.
STEPHENSONS - Chopping boards: wooden or plastic? Wooden or plastic chopping boards?
Stephensons are on hand to guide you through the pros and cons of each option so you can make an informed decision about which to choose for your commercial or domestic kitchen. Whether you’re a professional chef or a home cooking maestro, choosing the right chopping boards is an important consideration for every kitchen. The biggest quandary when choosing chopping boards revolves around hygiene. Historically, plastic boards have been seen as the most effective way to prevent bacteria build up and avoid food contamination.