Usually it the humble can opener. Although many cooks wash their cutting board surface dutifully after each use, they forget to do the same to the can opener. Even if just one tiny food sticks to the blade, it can make an excellent medium for pathogenic microorganisms. These bacteria have ample time to multiply by the time the cook uses the can opener the next day.
Also, we should not set a hot pot on a butcher block or other cutting surface because the primary harm is usually not the damage to the cutting board surface but an increase in bacterial contamination. The board absorbs heat from the pot and can retain it for up to 30 minutes. During this time, any pathogenic bacteria that are on the board will multiply faster than if the board were at room temperature.
** Asian Recipes **
