Check this out........

http://www.marble-institute.com/ind...tation.cfm

I've think I have seen this linked somewhere before? 

At a glance the disproportionate removal of the little guys by wash and rinse on Granite makes me think there may be a  beading effect of the sealer. I have zero granite experience so if this is ridiculus let me know.

Would be interesting to see how a freshly polished SS top would fare.

Chris

Notice that they don't test solid surface.  Solid Surface would be number one if they bothered to test it.  When they did the test, solid surface existed and was a well known product.  Wondered why they would forget to include it in the test.

Also if you read the entire article they don't let the e-coli sit for very long.  Let's say you take a chicken and put it on a piece of granite.  Now let's say you clean, but not 100%.  The e-coli grows down in the material all night and into the next day.  Then where does the e-coli go.  Doesn't it grow down into the material and then no amount of cleaning will get it out.

They don't say if it was sealed or not. If it was then they are relying on the sealer as protection and NOT the granite. They are reviewing the sealer and the effect of the e-coli on it. If it was to sit on the bare stone, then yes it would penetrate. Then, a test would need to show the time after the test.. If the vinegar wiped off the e-coli on the surface, what about in 2 weeks when any bacteria would grow. 

Bottom line, this test looks as if it tested the sealer and not the stone... how skewed

The time that the E.coli was elected to set has the biggest influence on the entire test. Also if memory serves me right I can get different results if they are to use certain strains to test, some are more susceptible to simple cleaning vinager and others less. I am going to pull out and dust off my old bacteriology books and maybe find my notes and compare a few things. I might also talk to one of my old professors and see if I can get him to due some in house stuff with his students try and get some truley impartial results of some kind.

Is very interesting not seeinf them test it against solid surface.

Reuben

They can do all the tests they want. The bottom line, when asking a homeowner if their fabricator sealed their new stone tops, 9 out of 10 tell me: "They don't know".

THEY DON'T KNOW IF THEY WERE SEALED??

Scary, and asking for the bacteria dance...

I think the real question, which they don't say is how much bacteria is available to remove? In other words, if you have a surface, say Stainless which does not allow bacteria to grow, then the amount that will be killed will be much less than a surface that does allow it to grow.  When I saw this at a Stone shop I asked that question and got a "screen saver" look on his face. I think this may be a case of figures don't lie, but liers can figure. I think stone allows so much more bacteria to grow so of course more would be killed with cleaners.  Solid surface does not allow it to grow so not much is available to be killed.    We need, as Paul says, "the rest of the story".

So, the point is: All of you with stone tops will die a horrific death! Unless, sealed with:

www.drytreat.com

Glad I could help.

To: Garis F. Distelhorst, CAE, Executive Vice President, Marble Institute of America

and

Robert Oxley, Executive Vice President, International Solid Surface Fabricators Association

Re: Setteling Granite Sanitation Claims

Gentlemen:

It has come to my attention that the Marble Institute of America has made claims as to the sanitary attributes of granite and that solid surface fabricators have found those claims wanting.

I propose that we settle this scientifically by plopping a dead chicken down on a piece of solid surface, unsealed granite, sealed granite and granite sealed with Dave's magic granite sealing elixer in thefabricatornetwork booth at the start of the solid surface show.

One hour before the show closes, we will remove the dead chickens and have an independent labratory test and count bacteria. Whoever's surface has the least bacteria shall have Mory Ludwick or his designee, using a Dani clamp, shave the head of the person with the most bacteria. 

Your participation in resolving this is appreciated,

Joe Corlett

Joe,

What would the chickens smell like after sitting there 8 hours?

What do we need Oxley for?  Are you seeking their permission?  The Fabricator Network can do the test and post the results.  How much does it cost to do a lab test and where do you send the pieces?

All:

It was my 100th post and it had to be a doozy.

I'm taking today off, I'm still recovering from my Vegas trip and getting over a slight cold. I'm entertaining myself by posting a self-parody and what do I get?

Serious questions to my joke! Andy, I have no idea how long a dead chicken will sit in a tradeshow before putrefying. I don't know about you, but the thought of Oxley going head to head with what's-his-name just cracks me up. I wouldn't ask Oxley the time of day let alone  permission to shave his head on the floor of the tradeshow. That thought cracks me up. I have no idea how much tests cost and where to send the pieces.

Tom, I will give your questions serious consideration and get back to you.

I can't believe I've answered these questions. From now on, I had probably better start typing "I'm making this up." at the bottom of my posts.

Lighten up,

Joe

I AM NOT making this up.