Over time, any cutting board plastic or wood can trap bacteria in fissures and transfer them to food the next time you use it. Harder materials, such as bamboo and maple, are less prone to
Wood cutting boards harbor less bacteria than plastic Dean O. Cliver, PhD from University of California, Davis, conducted research on the subject and found that wood cutting boards contained less salmonella bacteria than plastic.
The plastic is heated if you put it in a dishwasher, and its not uncommon to cut hot meat on a plastic cutting board. So that got me wondering. Were plastic cutting boards really a better choice than wood? Could you more easily clean bacteria off of a plastic board than a wooden board?
The results show that the wooden boards have less bacteria compared to the plastic boards no matter what method of washing is used. It is also observed that bleach is the most effective cleaner for the removal of bacteria from the chopping board's surface.
In addition, bacteria held at room temperature overnight on a plastic cutting board increased in number, but the researchers could not find any bacteria present on wood treated in exactly the same manner. So it seems that the prevailing wisdom that plastic is safer than wood is not true after all. Wood cutting boards are best after all.
Plastic cutting boards, Cliver found, are easier to sanitize. But cutting on them also leaves lots of grooves where bacteria can hide. Wood is tougher to sanitize, but its also often tougher in general you wont find as many deep scratches in the surface.
Wood cutting boards. The traditional cutting board is known to last longer than plastic cutting boards with proper maintenance. Having a self-healing property, wooden cutting boards are harder to cut into as you chop your food.
A plastic or poly board can go through the dishwasher, which is verboten for wood cutting boards, but that becomes less effective as the cutting board becomes more scuffed and scarred.
Food safety considerations in choosing and maintaining a cutting board for the home kitchen. Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, or pyroceramic.
Plastic boards and solid wooden boards are dishwasher-safe, butlaminated boards made from more than one piece of wood can crack and split. Take note of cleaning instructions that often come with new cutting boards.
Plastic is waterproof so feel free to get to get it as wet as you want. You can even put it into the dishwasher. This is an especially good idea if you've recently used your cutting board to cut chicken or anything else potentially high in pathogens or bacteria.
For a while, a plastic cutting board was considered superior to wood because the grooves cut into a wooden board by the knife harbored bacteria that would infect the next food that was cut. Plastic cutting boards, it was argued, were harder than wood, developed fewer grooves, and were thus less likely to pass along harmful microbes.
Bacteria will multiply easily on wooden boards and can contaminate your food. But there was an article claiming that wooden cutting boards have bacteria-killing properties and claimed that plastic or acrylic cutting boards actually can contaminate food as pathogens prefer plastics.
People assume that because wood is a porous surface and plastic isn't, plastic boards are more resistant to bacteria. This assumption doesn't take into account the scars a plastic cutting board
With cutting boards that had been used for some time, the wood still showed a disappearance of bacteria on application, as it retreated deep within the grooves of the board. When a used plastic board was tested, the cuts in the board made it very hard to thoroughly clean, and so its surface held onto bacteria even when cleaned with soapy water.
And so it was with an accidental discovery by microbiologists at the University of Wisconsin's Food Research Institute that wooden cutting boards kill food-poisoning bacteria that survive very
Many people believe that plastic is the most sanitary cutting board material, especially since, unlike wood or bamboo, its safe to run through your dishwasher. However, a University of Michigan study found that more bacteria are recovered from a used plastic surface than from a used wood surface.
They found that when both types of cutting boards were inoculated with bacteria, more bacteria was detected from the plastic cutting boards. Bacteria can persist in wood cutting boards, but they do not multiply and will eventually die off.
Originally published in the Feb. 6, 1993 edition of Science News, the article describes research claiming that wooden cutting boards possess some sort of bacteria-killing properties, thus making them less likely to contaminate food than plastic or acrylic cutting boards. "Pathogens prefer plastic," the article declares.
WOOD vs PLASTIC CUTTING BOARDS Dean O. Cliver, Ph.D used to cut into the work surfaces after used plastic, or wood has been contaminated with bacteria and cleaned
Researchers at the Institute intentionally contaminated both wooden cutting boards and plastic ones with all types of bacteria that cause food poisoning. They then tested the boards regularly, without washing or touching them, to see what happened to the bacteria.
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Even though wood is harder to sanitize, and cant go in the dishwasher, wood is naturally anti-microbial, whereas the gouges and crevices that inevitably happen when you're cutting on a plastic board offer plenty of places for bacteria to hide.
Wooden Cutting Boards Kill Bacteria. In Plastic and Wooden Cutting Boards by Dean O. Cliver, Ph.D of UC Davis, they noted that the U.S. Department of Agriculture told us they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be used in home kitchens.
They trap bacteria, making it virtually impossible to clean by hand. Even running plastic cutting boards through the dishwasher doesn't guarantee they're sanitized. This is a compelling reason to consider wooden cutting boards. If you do use plastic cutting boards, wash them in the dishwasher after each use.
Recent research, however, shows that a wood cutting board is no more likely than a plastic one to harbor harmful bacteria. So it's fine to use either as long as you follow a few basic rules. First, use at least two cutting boards to avoid cross-contamination.
At the same time, washing plastic cutting boards is comparatively more convenient than wooden cutting boards, as the former can be washed in the dishwasher, while the latter cannot be. However, to completely get rid of the bacteria and germs, the cutting board needs to be kept under hot water for some time.
cutting boards, swabbing, and treating with cleaning agents, it was demonstrated that the differences between the bacterial levels on wooden and plastic boards were not significant, regardless of contact time. Also, washing with any cleaner, including water, removed most bacteria from both boards.