Unless she is a microbiologist geologist, I'd ignore her.

If you're worried, bleach it. That'll take care of the stains, too.

I have a friend like that who often spouts "well known facts" which, in fact, are only known to her! Bacteria are everywhere.

How is that different from granite? That must harbor bacteria then too.

Glad you made peace with marble. I'm doing Carrara. Which marble catches your eye?

No spike in illnesses here in 3+ years. Never heard that either -- have heard concerns about other surfaces that are less than smooth. My brushed granite hasn't created any issues either.

I suppose if you have something like raw meat sitting on the surface of the counter, any counter, there is the possibility of baterial contamination. In such an event, I would plan on not licking the counter prior to wiping it appropriately.

Sorry I am so acerbic today. Well, this didn't deter me from geting marble, and hopefully it won't deter you either.

Hi ktink...

Not to worry. That's why you seal natural stone counters.

I'm not an expert by any means, but I had the same concern early in my reno and here's what I concluded:

Most counter tops can harbor bacteria. (Only stainless steel and engineered stone are non-porous and therefore bacteria resistant.) That said, I believe the risk for natural stone is low if you clean/sanitize them regularly and maintain them properly to minimize creating scratches, gouges and dents where bacteria like to congregate.

Lots of people think like your friend, though. And, I think its probably because the bacteria-resistance benefit of engineered stone implies to consumers a greater risk for using natural stone than there really is.

So, do what you want and enjoy!

Well said, cfire.

I'm pretty sure that the one, tiny sponge she has by her sink is harboring more bacteria than an entire kitchen done in marble would. Well, unless one were to swab down all of the marble surfaces with raw meat.

/sorry, I'm a tad smarmy today :-P

Quartzite is advertised as a non-pourous stone, which prevents bacteria growth...which would seem to imply that other stones harbor bacteria.

Notice this link to Cambria, under food safe...

Here is a link that might be useful: Benefits of Cambria

Thanks to all for your responses - acerbic and otherwise! You're saying exactly what I wanted to hear.

Breezygirl - I'm (hopefully) doing Carrara (honed) as well - going to look at a slab this week. Incidentally, my friend is probably going with me to look at granite (she's also renovating her kitchen). Should be interesting...