Sounds like we should all be doing our cutting on ceramic platters.

I guess no one will be coming to my house to eat, because I can't imagine sustaining that level of anti-bacterial warfare in the kitchen. I will stick with hot soapy water and air drying (we rarely use the dishwasher as a dishwasher, we use it as a dish drainer). Don't leave meat out to get warm--get it out, cut it up and cook it then wash the board. Don't wave your poultry around, cut it up, cook it, and wash all of the utensils and surfaces it came into contact with with soapy water.

When I was a kid I spent a few weeks one summer working at a rural resort community in the giftshop and sometimes had to help out in the lunchroom. They washed dishes in really hot soapy water and the rinse water had chlorine bleach in it. Were I to up the germ-killing ante, I'd add a little bleach to rinse water (now we usually rinse under the tap--but this is wasteful so I should switch to a vessel and the bleach, I suppose).

SRS