Plastic vs. Wood Cutting Boards

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Plastic cutting boards have the seal of approval from research scientists. According to studies, wood cutting boards were more likely to retain bacteria than plastic cutting boards, even after a thorough scrubbing with a cleanser. Bacteria can be absorbed into the pores of wooden cutting boards. Contrary to earlier studies, the bacteria didn’t die in these wooden boards. About 75% of the bacteria lay dormant where they could potentially contaminate other foods placed on the board.

Here are some guidelines for use of cutting boards:

• Cut meat and poultry on plastic, marble or glass cutting boards with unmarred surfaces.
• Do not chop salad vegetables on a cutting board used to trim raw meat. Avoid cross contamination by using a separate cutting board for fresh vegetables, fruits, and breads.
• Wash all cutting boards – plastic and wooden thoroughly with hot soapy water after each use. Automatic dishwashers are very effective cleaners for most cutting boards; however, thin plastic or wooden boards may be damaged by dishwashers.
• Discard cutting boards with deep grooves or cuts that can harbor bacteria. Foodborne illness outbreaks have been attributed to using wooden cutting boards in food manufacturing.
• Sanitize cutting boards occasionally with a solution of two teaspoons chlorine bleach per quart of water. Flood the board with the solution, let it stand a few minutes and rinse thoroughly with fresh water.

Source: University of Minnesota Extension Service,  InfoU Script

Glenda I. Kinder, KinderG@missouri.edu
Regional Specialist
Nutrition and Health Education, Information Technology
Clay County, Missouri
University of Missouri Extension