Questions & Answers - Safety of Wood Cutting Boards

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Question:

My husband insists on using wooden cutting board. He washes it with soap and water. I was taught to scrape the board, but he says no need to. I really prefer plastic, but he thinks it will ruin the edge of his knives. Do you have an answer for us? - Mireille Pearson (7/98)


Answer:

Did you know that wood cutting boards are the safest to use? For some reason, bacteria have a tougher time surviving on wood boards.

Research has shown that bacteria, such as the salmonella often found on raw chicken, will thrive and multiply if not removed from plastic boards. On wood boards, whether they are new or have been used for years, the bacteria die off within 3 minutes.

Researchers theorize that the porous surface of the wood surface of the wooden boards deprives the bacteria of water, causing them to die.

IMPORTANT: Which ever kind of cutting board you use, clean it frequently with hot soapy water. Also a quick spray with a solution of water and bleach offers added protection.

Check out my web page on Butcher Block & Cutting Boards