Wood or plastic: which cutting board should you choose?
Ideally, you should have a cutting board for each food group: one for cutting meat, one for vegetables and fruit, etc. This way you can avoid cross-contamination by moving from contaminated raw food to something that was previously healthy.
Next, what material should you choose? Of course, a sturdy wooden board adds a certain cachet to your kitchen. But it's not necessarily recommended.
As the Canadian Institute of Food Safety explains, "If you choose wood, make sure you use a hardwood block, such as maple or beech. While softwoods are less expensive, they expose you to a much higher risk of cross-contamination."
The boards are more porous, which makes it easier for bacteria to live and grow." It should be noted, however, that American studies have shown that wood has natural antibacterial properties and is therefore not so bad.
According to the Canadian institution, "plastic cutting boards make it easier to prevent cross-contamination. Unlike wood, plastic is non-porous, so bacteria cannot easily hide in cracks and crevices.
The plastic boards are also dishwasher safe, making the cleaning and disinfection process more manageable.
You also have the advantage of being able to color-code your plastic boards to reserve specific boards for preparing particular foods. For example, red for meat and green for fruits and vegetables.
These advantages are also true for glass plates.
How to clean cutting boards?Plastic or glass cutting boards are dishwasher safe. You can also disinfect them by immersing them in boiling water for at least 2 minutes. Then scrub them and spray with white vinegar before letting them air dry.
Note : Change your cutting boards regularly. And pay attention to the slightest sign of wear (cracks, deep scratches, etc.).
SudOuest
