GB said:
While Fryboy says that recent studies have shown that wood actually more sanitary than plastic boards there are just as many studies that show the opposite.
The study I cited is from the University of California, Davis, Food Safety Laboratory.
Here's the most recent NON-COPYRIGHTED PUBLIC information on the subject from the United States Department of Agriculture's Food Safety & Inspection Service:
Cutting Boards and Food Safety
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. Nonporous surfaces are easier to clean than wood.
Avoid Cross-Contamination
The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.
Cleaning Cutting Boards
To keep all cutting boards clean, the Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry with clean paper towels. Nonporous acrylic, plastic, or glass boards and
solid wood boards can be washed in a dishwasher (laminated boards may crack and split).
Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water. Flood the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.
Replace Worn Cutting Boards
All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.
Last Modified: May 23, 2006
