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Reply by teejk

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teejk

1215 posts in 1336 days


#1 posted 10-03-2012 07:01 PM

poopie…my grandpa cut meat on wood, my dad cut meat on wood, I cut meat on wood (all back in the days when the meat rooms were not refrigerated and I’ll add that we had one of those thick tables except ours had massive turned legs). That small table didn’t get used much in my day but our primary table was wood also…probably only 2” thick.

We were careful to keep the tables cleaned when we moved from chicken to pork to beef (we used a lot of bleach and scalding hot water). And of course everything got scrubbed at shut-down time (probably took an hour between the saw/grinder/tables and floors).

Nobody died. Somehow I wonder whether our super-hygenic environments are bad for people in the long run.


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