Which is a better bet when it comes to cutting boards? I personally would prefer a wooden cutting board (like the one pictured here).
Back in 1999, researchers at U.C. Davis vouched for the wooden board.
We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present.
Yet the University of Missouri info sheet believes that plastic is much safer. I can see why some people would prefer plastic as it is lighter and much easier to work with. And most are dishwasher safe, which is convenient for busy families.
From an environmental perspective, plastics cutting boards are not good since they are made from non-renewable resources. So the better type of wooden board would be a board made from sustainably harvested bamboo.
Which ever board you prefer, it’s best to have two separate boards. One would be for cutting meats and another for cutting vegetables.
Also remember to wash with hot soapy water. Then sanitize by applying straight white vinegar. Or a mixture of 1 part vinegar to 5 parts water. Let it sit for a few minutes, then rinse and pat dry.
More info:
PLASTIC AND WOODEN CUTTING BOARDS by Dean O. Cliver, Ph.D
Image source:
Nice bamboo cutting boards. Photo from Crate & Barrel.
1:44 pm on May 12th, 2009
I’ve both, but I like the wooden one better, it’s a lot heavier and sits in place better when used, but the drawback is that it’s a lot harder and heavier to clean also.
I never try using vinegar to clean, I need to start doing that.