Saturday, 9 August 2014

Is this just a food myth?



The theory: Plastic chopping boards are more hygenic than wooden ones.
Plastic boards have some advantages – they are easier to clean and can be popped into the dishwasher.  But if they develop scars or cut marks on their surface, bacteria will be lurking in there.  So you need to throw away your plastic boards as soon as they have scars – so you'll be spending a lot on replacements. 
Wooden boards on the other hand soak up some of the meat juices drawing bacteria away from the surface.  Wood also has natural anti-bacterial qualities.  And if you chopping boards are small enough you can put wooden ones through the dishwasher too.

3 comments:

  1. There is a general dislike for wood in the food industry mostly because it shouldn't be as hygienic as it is but also because it has a nasty habit of breaking off splinters but most food hygiene professionals agree it's not really unhygienic for home use. Personally though if you use wood for meat, I would still keep a separate board especially for that purpose.

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  2. Great to know, there you go! I'm so happy cause I love wooden boards and haven't worried about them.
    Have a lovely weekend.
    FABBY

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  3. I have mostly plastic cutting boards because they are cheaper :) But I put them through a dishwasher after every use (with extra sanitizing cycle). So far so good!

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