Choosing a cutting board in the kitchen is something we may overlook, but in fact it has a significant impact on hygiene and safety in food preparation. “Wooden cutting boards” and “plastic cutting boards” are the two main types that we are familiar with. But each type of cutting board has different advantages and disadvantages, including maintenance methods that affect the accumulation of germs. Today we will take a deeper look to help you decide which type of cutting board is safe to use and most suitable for your use.

Wooden or plastic cutting board: which type is safe to use?

Wooden cutting board

strength:

• Knife-friendly: The surface of the wooden cutting board is gentle on the knife edge, preventing the knife from becoming dull easily.
• Naturally Antibacterial Properties (Some): Some research suggests that certain woods have the ability to “trap” bacteria in the wood, and these bacteria die off when the cutting board is completely dry.
• Beautiful and natural: Gives a warm feeling, suitable for decorating a natural style kitchen.
• Durability: If properly cared for, wooden cutting boards can last for many years.

weakness:

• Absorbs water and odor: Wood is a porous material, making it easy to absorb water, odors, and food color, which can become a breeding ground for bacteria if not cleaned and dried thoroughly.
• Susceptible to cracking or warping: Frequent exposure to water or intense sunlight can cause wooden cutting boards to crack, warp, or develop mold.
• More difficult to maintain: Requires special care, such as regular application of wood preservatives to prevent drying and cracking and to prolong its lifespan.
• Heavy weight: Hardwood cutting boards, in particular, are heavy and difficult to move.

Caring for wooden cutting boards for hygiene:

• Clean immediately after use: Use dishwashing liquid and a brush to gently scrub and remove all food residue.
• Wash with hot water: If possible, wash with hot water to kill germs.
• Wipe and dry thoroughly: The most important thing to do is to make sure that the cutting board is completely dry before storing it to prevent mold and bacteria from growing. You can either air it out in a well-ventilated area or wipe it dry and then put it upright.
• Apply wood preservative oil: Apply food-grade mineral oil or coconut oil regularly to maintain the moisture of the wood, prevent drying and cracking, and reduce water absorption.
• Scrub the surface: If there are deep knife marks, scrub the surface of the cutting board to remove any traces that could harbor germs.

Plastic cutting board

strength:

• Easy to clean and non-absorbent: Smooth and non-absorbent surface makes it easy to clean and dry quickly, reducing the chance of germs building up.
• Lightweight: Easy to move and store.
• Available in a variety of colors and sizes: This makes it easy to separate different types of cutting boards, such as a cutting board for raw meat or a cutting board for vegetables and fruits.
• Dishwasher Safe (Some): Some plastic cutting boards are heat-resistant and dishwasher-safe, making them easy to sterilize.

weakness:

• Easily susceptible to knife marks and germs: Although easy to clean, plastic cutting boards are prone to deep knife marks. These marks can harbor bacteria that are difficult to eliminate with regular washing.
• Makes knives dull faster: Harder surfaces than wood can damage the blade faster.
• Not heat resistant: If exposed to high heat. It may warp or release chemicals (food-grade type should be selected).
• Shorter lifespan: When there are too many knife marks. The cutting board should be replaced.

Caring for plastic cutting boards for hygiene:

• Clean immediately after use: Use dishwashing liquid and a brush to scrub thoroughly, especially around knife marks.
• Disinfect regularly: Since it is a breeding ground for germs. It should be disinfected regularly. This can be done by scalding with hot water, soaking in hot water mixed with vinegar. Or diluted bleach (as recommended), or by using a dishwasher.
• Dry thoroughly: As with any wooden cutting board, it should be thoroughly dried. Before storing.
• Replace if there are deep scratches: This is the most important thing. When a plastic cutting board has deep, visible knife marks. It should be replaced immediately, as these marks are a breeding ground for germs.

Which cutting board is safer?

Overall, both wooden and plastic cutting boards can be safe if they are properly and consistently maintained.

• For wooden cutting boards: Safety depends on how well they are cared for after use. If they are cleaned and dried thoroughly at all times, they are safe. However, if moisture is allowed to build up, they can become a breeding ground for mold and bacteria.
• For plastic cutting boards: Safety depends on changing the board when deep scratches are obvious, and on regular cleaning and disinfecting. If there are many knife marks and they are not replaced, they can easily. Become a breeding ground for germs.

Additional tips for maximum hygiene:

• Have multiple cutting boards: You should have separate cutting boards for different uses, such as:
  • Cutting board for raw meat (pork, beef, chicken)
  • Cutting board for raw seafood
  • Cutting board for vegetables and fruits
  • Cutting board for bread or cooked food
  • Separating cutting boards and using different colored plastic cutting boards according to the type of food can greatly reduce cross-contamination.
• Wash your hands thoroughly: Always wash your hands thoroughly before and after handling food, especially raw meat.
• Clean kitchen surfaces: Clean counters and appliances that come into contact with raw food.
• Choose a quality cutting board: Choose a cutting board made from food-grade materials and have a smooth surface (for plastic) or a dense, fine texture (for wood).

Whether you choose a wooden or plastic cutting board, the most important thing is to pay attention to cleanliness and regular maintenance for the good health and safety of everyone in the family.