Cutting Board For Meat Plastic Or Wood

We prefer a hard wood cutting board like maple or beech wood because it won t scar as easily as plastic and you won t have to replace it as often if you are diligent about upkeep. And if your cutting board starts to look weathered and or develop knife cuts or grooves. Over time any cutting board plastic or wood can trap bacteria in fissures and transfer them to food the next time you use it.

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Cutting board for meat plastic or wood.

Lightweight and space efficient. The thinking was that as plastic is new and wood is old school a plastic board must be better. Use red for meat green for veggies etc. Ehos environmental health officers the food safety people pushed everyone into using plastic cutting boards instead of wood cutting boards because it was perceived as being more hygienic and easier to clean.

Ben chapman a food safety researcher at north carolina state recommends using plastic cutting boards for meat and wooden cutting boards for fruit vegetables bread and cheese. You can fit two or three plastic cutting boards in the space one thick wooden cutting board might take up. 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. Because plastic can be such a strong material it doesn t need to be anywhere near as thick as wood making it less of a space hog.

Harder materials such as bamboo and maple are less prone to. If both wood and plastic are prone to bacteria if not properly cared for and replaced it comes down to preference and longevity. Plastic cutting boards are often relatively cheap.