I use a plas­tic chop­ping board but my mother-in-law tells me that I should I use a wooden chop­ping board in­stead be­cause they don’t carry as much bac­te­ria. What do you think?

Friday - - Society Living Leisure -

Well, this time your mother-in-law is right. Ac­cord­ing to var­i­ous stud­ies, germs find it more dif­fi­cult to sur­vive on a wooden chop­ping board.

For in­stance, sal­mo­nella, a bac­te­ria that is found in raw chicken, ● Do you have a ques­tion for Sil­vena? Email her at Fri­day@gulfnews.com. Please write ‘Do­mes­tic Diva’ in the sub­ject line of your email.

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