Independent University testing has discovered Camphor Laurel to be a superior food preparation surface due it its ability to reduce bacterial and fungal growth through naturally occurring elements in the wood, thereby minimizing risk of cross-contamination. Below is an outline of the research findings:
Mean number of organisms remaining on each cutting surface:
Tests carried out by Alan Waterson B.Sc. (Hons)Dip Ed, Southern Cross University, Lismore NSW Australia. April 2002
The presence of these naturally occurring anti-bacterial properties in Camphor Laurel make it an ideal food preparation surface. These naturally occurring anti-bacterial properties are part of the timber, therefore OUR BOARDS WILL STAY ANTI-BACTERIAL RESISTANT FOR THE LIFE OF THE BOARD, just like the first day you bought it.
For more information on Camphor Laurel and its anti-bacterial properties please visit our what is Camphor Laurel page