Chloe Zhang
There has been much debate over whether wood or plastic is more prone to bacterial growth. Food safety experts used to advise against wooden cutting boards, believing that they were more likely to harbor bacteria such as E. coli and salmonella. However, recent research has challenged this notion, suggesting that wood may have a slight advantage over plastic due to its natural antimicrobial properties. While wooden cutting boards can develop cuts, cracks, or grooves that can trap bacteria, proper cleaning and maintenance can effectively prevent bacterial contamination. On the other hand, plastic cutting boards are easier to sanitize, but knife cuts can create grooves that are difficult to clean and can harbor bacteria. Ultimately, both types of cutting boards can be safe if properly maintained and used for specific purposes to prevent cross-contamination.
| Characteristics | Values |
|---|---|
| Ease of cleaning | Plastic is easier to clean and can be washed in the dishwasher. Wooden boards are harder to sanitise and cannot be washed in the dishwasher. |
| Durability | Plastic boards are more durable and less prone to cracking. |
| Bacteria | Wooden boards are naturally antimicrobial, but can develop grooves and cracks that can harbour bacteria. Plastic boards also develop grooves that can trap bacteria. |
| Maintenance | Wooden boards require regular cleaning and oiling to prevent bacterial contamination. |
| Food safety | Wooden boards are considered safe for fruits, vegetables, cheeses and breads. |
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What You'll Learn
Plastic cutting boards are easier to clean
Plastic cutting boards are generally easier to clean and maintain than wooden ones. One of the biggest advantages of plastic cutting boards is that they are dishwasher-safe. The high heat in the dishwasher effectively kills bacteria, making plastic a more hygienic option. However, it is important to note that while the dishwasher kills most bacteria, it may not completely sanitize the board, especially in the knife-cut grooves. For a more thorough sanitization, it is recommended to soak plastic cutting boards in a mildly diluted bleach (sodium hypochlorite) solution or a solution of one tablespoon of bleach per gallon of water. Another effective method for cleaning stained plastic cutting boards involves using a combination of hydrogen peroxide, baking soda, and dish soap. This mixture can be spread on the board and left overnight, and then scrubbed with a paste made from baking soda, salt, and water to remove stains.
In contrast, wooden cutting boards require more care and maintenance. They cannot be sanitized in the dishwasher or exposed to high heat, as this can cause warping or cracking. To clean wooden boards effectively, they should be hand-washed with warm, soapy water and dried immediately to prevent water absorption. Additionally, regular oiling is essential to maintain the integrity and longevity of wooden cutting boards. Wooden boards can also be sanitized using a natural disinfectant like a solution of white vinegar and water, which helps kill bacteria without harsh chemicals.
While plastic cutting boards are easier to clean due to their dishwasher-safe properties, it is important to replace them when they become worn out. Over time, plastic cutting boards can develop deep grooves and cuts that may harbor bacteria, even after thorough cleaning. Similarly, wooden cutting boards can also develop cracks and grooves that can trap bacteria, so it is crucial to replace them when they show signs of wear and tear.
In summary, plastic cutting boards are generally easier to clean and maintain due to their convenience, dishwasher-safe properties, and the availability of effective cleaning methods. However, it is important to prioritize proper cleaning and regular maintenance, regardless of the type of cutting board used, to ensure its safety and effectiveness.
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Wooden cutting boards are naturally antimicrobial
Wooden cutting boards have been found to exhibit antimicrobial properties, making them a better choice over inert surfaces in certain circumstances. Scientists at the University of Wisconsin discovered that 99.9% of bacteria placed on a wooden chopping board began to die within minutes, and no living bacteria remained after being left at room temperature overnight. This is due to the porous nature of wood, which draws moisture in, causing bacteria to be unable to multiply and eventually die.
Wooden cutting boards have an advantage over plastic alternatives, which tend to accumulate bacteria in the grooves and fissures created by knives. While wooden cutting boards also develop crevices, these are deeper, causing bacteria to fall in and perish without coming into contact with additional food. The antibacterial properties of wood are particularly effective against moisture-based contamination, as the porous structure dries out bacteria.
However, it is important to note that the antimicrobial effectiveness of wood can vary depending on the species of wood used. For instance, white oak and black walnut were found to have lower bacterial colony-forming units compared to other wood species. Additionally, the direct diffusion method for screening the antimicrobial properties of solid wood material has shown potential as a standard screening protocol, but further research is needed to define criteria for interpreting results.
To maintain the antimicrobial properties of wooden cutting boards, proper cleaning and maintenance are essential. While wooden cutting boards cannot be sanitized in the dishwasher, they can be effectively cleaned by using a knife or kitchen scraper to remove food remnants before washing. Rubbing the surface with lemon or vinegar can help sanitize and remove odors, while regular seasoning with mineral oil ensures proper maintenance.
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Plastic boards can be cleaned in the dishwasher
Plastic cutting boards can be cleaned in the dishwasher, but there are some things to keep in mind. Firstly, while plastic cutting boards are easier to clean than wooden boards, they are more prone to developing grooves and crevices from knife cuts, which can harbour bacteria. These grooves can be difficult to clean, even with a dishwasher or manual scrubbing. To ensure proper sanitization, it is recommended to soak plastic cutting boards in a mildly diluted bleach (sodium hypochlorite) solution or use a solution of a tablespoon of bleach per gallon of water. Alternatively, a natural solution of half a cup of white vinegar with warm soapy water can be used to clean the board and tackle unwanted odours.
It is worth noting that repetitive high heat in the dishwasher could potentially warp the plastic board over time. Therefore, it is important to be mindful of the temperature and frequency of washing. Additionally, some people may be concerned about the potential negative health effects of ingesting microplastics from using plastic cutting boards. If this is a concern, there are non-plastic alternatives available that are dishwasher-safe, such as rubber cutting boards, which are popular in commercial kitchens.
While wooden cutting boards cannot be cleaned in the dishwasher, they do have natural antimicrobial properties. The bacteria absorbed into the wood eventually dies and does not multiply, keeping your food safe. However, deep grooves and cracks can still form in wooden cutting boards over time, providing spaces for bacteria to grow. Therefore, it is important to replace wooden cutting boards when they become excessively weathered or develop deep knife cuts and grooves.
Overall, while plastic cutting boards can be cleaned in the dishwasher, it is important to be mindful of the potential for bacteria growth in grooves and the possible release of microplastics. Regular inspection and replacement of cutting boards, regardless of material, are crucial to maintaining a sanitary food preparation surface.
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Wooden boards should be cleaned with hot water and dish soap
Wooden cutting boards are generally considered safer than plastic ones, as plastic cutting boards can harbour bacteria in the grooves and fissures created by knives. However, wooden cutting boards are more prone to cracking, dryness, and warping, which can also create spaces for bacteria to grow. Thus, it is important to clean and maintain your wooden boards properly.
To clean a wooden board, start by rinsing the board with hot water to remove any food scraps. Then, apply a mild dish soap, such as Seventh Generation Free & Clear Dish Liquid, and scrub both sides of the board with a sponge, a Scotch-Brite Heavy Duty Scrub Sponge, or a dish brush. Be sure to scrub any knife marks, scratches, or inconsistencies in the wood to avoid bacteria buildup. Rinse the board again with warm water to remove any soap residue.
After rinsing, dry the board thoroughly with a clean dish towel or paper towel. You can also let the board air-dry upright or on its feet to prevent any residual water from pooling. It is important to ensure the board is completely dry before storing it.
To remove tough stains, you can use baking soda. For odour removal, gently rub the board with kosher salt and half a lemon, then use a bench scraper to remove the dried paste. A vinegar solution can also help to remove strong odours, but it is not registered as a disinfectant by the Environmental Protection Agency.
To maintain the condition of your wooden board, it is recommended to season or oil the board once a month. Apply a food-grade mineral oil or beeswax with a paper towel or clean cloth, coating all surfaces. Let the oil soak in for a few hours or overnight, then wipe away any excess.
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Bacterial retention and cleanability of plastic and wood cutting boards
The notion that plastic cutting boards are easier to clean and maintain has existed for a long time, but recent research has shown that wood cutting boards are equally safe, if not safer.
Bacterial Retention
Plastic cutting boards are more prone to developing grooves and fissures over time as knives cut into the surface. These grooves can trap bacteria, which can be difficult to remove even with manual scrubbing. On the other hand, wooden cutting boards also develop grooves, but the crevices are deeper, causing the bacteria to fall in and eventually die without coming into contact with more food. Additionally, wood is naturally antimicrobial.
Cleanability
Plastic cutting boards can be conveniently cleaned in a dishwasher or with diluted bleach solutions. However, the grooves caused by knives can be hard to sanitize completely. Wooden cutting boards cannot be washed in a dishwasher, but they can be sanitized by heating them in a microwave or oven.
Food Safety
The type of wood used for wooden cutting boards is important. Softwoods, like cypress, have larger grains, making them more susceptible to splitting and forming grooves that can harbor bacteria. Hardwoods, on the other hand, may absorb bacteria, preventing their transfer to food, but making the wood itself more difficult to sanitize.
Overall, both plastic and wooden cutting boards have their advantages and disadvantages regarding bacterial retention and cleanability. Proper sanitation practices, such as regular cleaning and replacement of worn-out boards, are crucial to ensuring food safety regardless of the material used.
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Frequently asked questions
Wood and plastic cutting boards can be safe to use if you follow some simple steps. However, wood is harder to sanitise and can't go in the dishwasher, whereas plastic can be sanitised in the dishwasher. Wood is naturally antimicrobial, but the crevices in both wood and plastic can trap bacteria.
To clean a wooden cutting board, wash it thoroughly with hot, soapy water after every use. Sanitise it periodically by flooding the surface with a diluted bleach solution (1 gallon of water mixed with 1 tablespoon of bleach). Then rinse with plain water and dry completely before storing.
To clean a plastic cutting board, wash it with dish soap and water by hand or put it in the dishwasher. You can also sanitise it with a diluted bleach solution.
