Ask the experts: What's the more sanitary cutting board: plastic or wood?
Research shows that nonporous
surfaces, such as
plastic and tempered glass, are
easier to clean than wood.
But there is little scientific evidence
that says a wood cutting board
poses greater health risks because
it's more porous.
Whether you use plastic or
wood, the most important safety
measure is to clean either surface
thoroughly. Always wash cutting
boards in hot, soapy water
or place them in the dishwasher.
Solid hardwood cutting boards
are safe to run in the dishwasher;
wood laminates must be washed
by hand.
After washing, sanitize your cutting board with a solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Discard or recycle cutting boards of any type when they become excessively worn or develop hard-to-clean grooves.
The Partnership for Food Safety Education recommends consumers use one cutting board for fresh produce and ready-to-eat foods and a different cutting board for raw meat, poultry, and seafood to prevent any cross-contamination. The best ways to reduce your risk of foodborne illness are to clean, separate, cook, and chill. For more ways to lower your chances of food poisoning, go to fightbac.org. -Shelley Feist, executive director of the Partnership for Food Safety Education, a nonprofit organization in Washington, D.C., that runs the Fight BAC! safe food-handling campaign
