A cutting board is one of the essential tools for cooking. It is also one of the most commonly used items in the kitchen and can pose dangers of cross-contamination. This is why it is vital to consider the material of the cutting board before buying it. Below, we have compiled expert opinions on the two most common materials used, wood and plastic.
People commonly overlook their cutting board and what it is made up of, which can compromise the safety of every food you prepare. We are here to charge you to start paying particular attention to your cutting boards.
Another common misconception people have is that plastic boards are better than wooden boards because the latter seemingly rots and start to look very messy.
Experts, however, say this is far from the truth. This is backed by studies that report that wood can be more sanitary in the long run. People believe that the porous property of wood facilitates the replication of bacteria, while plastic can resist it.
Many people don't consider that plastic boards get many cuts every day and that these may actually harbor bacteria. Expert Dean O. Cliver, Ph.D. from the University of California, Davis, conducted research on the subject and discovered that wooden cutting boards contained fewer salmonella bacteria than plastic.
He explains that on these wooden boards, the bacteria sank "down beneath the cutting board's surface," where they couldn't multiply and eventually died off.
On the other hand, plastic boards harbored bacteria in grooves cut into them during use. The bacteria continued to grow because the boards weren't thoroughly washed.
Although there is such scientific evidence, this subject remains disputed, but to reach a middle ground, the FDA says that both boards are safe for use as long as they're thoroughly cleaned and replaced regularly.
Aside from these important notes about hygiene, always ensure that you use separate cutting boards for raw meat, cooked foods, fruits, and vegetables to avoid cross-contamination.
Health is wealth!