Wood Verses Plastic Cutting Boards

Biology / April 23, 2015 / No Comments /
A scientific analysis of the different ways to sterilize wood versus plastic cutting boards and the different advantages.

Written in the style of a scientific review article for a journal, this paper compares the sanitation of wood versus plastic cutting boards. One of the main points emphasized is the ability of each material to prevent disease and bacteria.
“Every home, restaurant, and commercial food processing area needs a cutting and chopping surface. The materials these surfaces are made of have been under scrutiny as possible sources of foodborne illness. Most cutting board safety issues relate to cross-contamination, which results from processing ready-to-eat, non-cooked items (such as a salad) on a board previously used to cut animal products (1,6). The residue from the animal product inoculates the non-cooked food with pathogenic microflora. This residue, called biofilm, can be made of any number of food products, but the most common sources of pathogenic bacteria result from a biofilm deposit of chicken or beef extract (“juice”).”

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