Cliver used E. coli, the bacteria implicated in the outbreak in the Northwest, in much of his research; he tested seven kinds of wood-hard maple, black cherry basswood, American black walnut birch, butternut and beech. Results suits were the same for each wood just as they were for different kinds of plastic: Three minutes after contamination occurred, wood en boards were 99.9 percent safe while the bacteria on plastic were alive and well.

The research continues in the hope of finding what happens to the bacteria. "We know they don't die that fast, " Cliver ex- plains, "but they are not on the surface where they can contami- nate other foods."

Fluid Absorption

Apparently, as fluids from meat or poultry are absorbed by the wood, so are the bacteria. On plastic, no such thing occurs.

Cliver's research leads him to believe that wood, cleaned with detergent and water, is probably the safest surface to use in the kitchen. He doesn't think bleach is needed and, in fact, counsels against its use.

Citing possible eye damage or skin irritation, he says: "I am almost as afraid of bleach in the kitchen as I am of bacteria." '