Which Cutting Boards are more sanitary: Plastic or Wood???

Seeming that we are giving away a stunning handcrafted chopping board…??

Don’t forget to enter! Here is some info on which Type of Cutting Board Is More Sanitary: Plastic or Wood? The answer might actually surprise you. Picking out the right cutting board (or boards) can be tricky. Anything that touches your food can potentially contaminate it and cause you to get sick. For example, if you use your cutting board to cut a raw chicken—and then use it later to chop veggies—you run the risk of cross-contamination. (Which is why it’s a good idea to have separate cutting boards for meat and veggies.) Vegetarians and vegans aren’t off the hook, however. Fruits and vegetables also carry germs and bacteria that can be transferred to your cutting board—so keeping them clean is also important. But how do you know if your cutting board is really clean? And is one type of cutting board better, or safer? With tons of wood and plastic options in stores, it can be tough to pick a cutting board that’ll stand the test of time—and still be safe for daily use. We break down the basics here, so you can slice and dice without worry. Okay, so which type of cutting board is safer: wood or plastic? For a long time, all cutting boards were made of wood. But then the notion came around that plastic cutting boards were easier to clean, so they had to be safer (you can even put some types in your dishwasher). But, it turns out, research shows that wood cutting boards are actually just as safe—if not safer—to use than plastic. Even though wood is harder to sanitize, and can’t 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. With wood, there are still lots of crevices, but those crevices are deeper, meaning that the bacteria fall in and eventually die—and they don’t come into contact with more food. It’s also important to note that the type of wood you use matters. Hardwoods are better at resisting bacteria. To clean a plastic cutting board, simply throw it in your dishwasher, or wash with dish soap and water by hand (you can also use a solution of a tablespoon of bleach per gallon of water to sanitize). To clean a wooden cutting board, warm water and soap work best. The bottom line: Wood cutting boards may have a slight advantage, but whether you use a plastic or wood cutting board, you run the risk of contaminating your food if you don’t wash them properly between uses.

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