Part 2/9:
Ten chopping boards of varying ages and materials were sampled from viewers and household owners. The collection included five wooden and five plastic boards, with usage frequency ranging from two times a week to multiple times daily. Each participant shared their cleaning routines, storage methods, and how they maintain their boards, providing a comprehensive overview of real-world practices.
Laboratory Analysis: What's Living in Our Kitchen?
Samples were sent to March Wood Laboratory Services, known for testing pollutants in water, soil, and air, making this an unusual but crucial venture into food safety. The labs analyzed bacterial presence, focusing on total bacteria count and the detection of particularly dangerous microorganisms such as Salmonella, E. coli, and Listeria.