Wood vs. Plastic
 Cheese Boards, Butcher Blocks and Bacteria
You may have read reports that wood is actually less likely
to transmit bacteria than plastic. This view was backed up
by the USDA in a report that examined bacteria cultures on
both wooden and polyethylene cutting boards - the results
for both mediums were statistically similar.
A further test conducted by Cook's Illustrated magazine
compared two wooden and two plastic cutting boards that were
artificially inoculated with bacteria. After a set time,
researchers attempted to remove bacteria from the surfaces
of each board. In repeated tests, slightly less bacteria was
taken from the surface of the wooden boards than the
plastic. In both cases, if the boards were washed with soapy
water first, the amount of bacteria was greatly reduced.
Furthermore, it was discovered that unwashed boards (either
wooden or plastic) could sustain bacteria for up to 60 hours
if not washed. So while both wooden and plastic boards can
hold bacteria for several days, washing them will greatly
reduce that risk.
Which is better? The numbers are close. But I prefer wood! If you would like to
upgrade your plastic boards for wooden, please contact me.
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