Wood Versus Plastic Cutting Boards: which is safer in your kitchen, and how can you prove it?

Answer 1

I'm actually suprised that you have not gotten the correct answer. Wood is definatly safer, hands down, zero contest.

Wood has NATRUAL anti-microbial properties. The nasties multiply on the plastic, but die on the wood cutting boards. Also plastic is actually quiet pourous....I have yet to figure out why people believe otherwise.

Of course I do long term food storage, and know the failings of plastics, since I've studied it.

Go with a wood cutting board, for your health and saftey.

http://www.reluctantgourmet.com/cutting_board.htm

~Garnet

Answer 2

Technically plastic; but wood is safe too. I've been using the same wood cutting board for 29 years (really) and have never gotten sick. It's lived in Ohio, Florida, New York, North Carolina, Vermont and now is back in Ohio.

So this means I've used the same wood board when I was 20 years old when I didn't pay particular attention to hygiene to now that I'm 49 and probably more susceptible to getting sick.

Answer 3

Plastic due to it being less absorbent than wood therefore easier to clean - however if you manage your kitchen well and separate your chopping boards i.e. raw meat, cooked meat and vegetables then there is no reason why you cannot use wooden boards and live a long and happy life - as did our forefathers before the advent of plastics.

We should not be so hung up on germs, plastic boards are also safer to use as they are lighter and therefore less dangerous when dropped!

Answer 4

Plastic by all means.

If you feel like you need to "prove it," simply run a culture on both surfaces.

I have both plastic and wooden boards incidentally ~ the wood is used for breads, fruit, and vegetables. After it's been rinsed off, I set it in the sun for a couple of hours to disinfect and remove odor.

Meats are best cut on plastic surfaces ~ the plastic does not absorb meat juices, and can be sterilized after use, unlike the wooden board. If the meat is home raised and relatively "clean", a little raw juice won't hurt you. But, with so much of our meat products massed produced in less than optimal conditions, the chances of e Coli and Salmonella contamination are much higher. Having gotten e Coli from cross contaminated food, I can assure you, it is not something I ever need to experience again.

Answer 5

I personally like wood.
Wood boards are naturally more resistant to germs.

Wood boards can be re-surfaced rather than replaced.

Wood boards can be made of recycled wood.
http://www.reclaimedtimber.com/Elements/SearchResult.aspx?CategoryID=14

And, wood boards are safe to dispose of.

What if all the plastic that we brought into our homes had to stay in our homes forever? No more throwing it away, ever! What if every single piece became our responsibility for the rest of our lives? How would that impact us and how could we deal with all that plastic? Well on a global scale that is exactly what we are doing. We are creating plastics that we will have to deal with for thousands of years. In fact, “Except for the small amount that’s been incinerated-and it’s a very small amount-every bit of plastic ever made still exists.”


Choose wood every time!

Answer 6

I have always used wood although I do not use this for meat ,as I am vegetarian, but if I was preparing meat I would probably use glass or even a plate. Wood is hygenic and as someone has already commented, has sort of antibacterial properties. I always scrub with hot water and if it has been used for cutting onions or any other strong smelling veg salt, vinigar or lemon juice will help to freshen. I have been using the same wooden board for 20 years and have suffered no ill effects!

Answer 7

I just read the whole article that was highlighted in Garnet's answer and I am surprised after reading it that Garnet said, wood is better. After all the studies, the report says to use whatever surface you prefer and make sure that you sanitize it, when you are done, by using a bleach or vinegar solution. It also says solid wood, plastic and glass boards can be safely washed in the dishwasher.

Answer 8

I've heard that plastic is safer because it is not nearly as absorbent as wood and is easier to sanitize. Still, I think they are both safe overall if you practice good food preparation habits. It's more about how you prepare the food than the surface itself.

Answer 9

I think it is a matter of how fussy you are about hygiene.
A plastic board is harder and less porous. Meaning they are easier to clean. But they look like plastic.
Wood looks great, but because is it softer and more porous, a lot more care must be taken with cleaning.
I don't need to prove it, it is logic. But if you really need to see it in black and smudge, go to one of your consumer websites.

Answer 10

Made the right way!!! Wood!!!

Ask the expert!

http://www.ltnwoodworks.com/faq.htm