A study reported that new wooden boards had antimicrobial qualities while plastic cutting boards trapped bacteria. However, studies done by the Food and Drug Administration found that microorganisms get trapped in wood surfaces and were difficult to dislodge by rinsing. Once trapped, bacteria survive in a dormant stage for long periods of time. The next time the cutting board is used, these bacteria could contaminate other foods, potentially causing food-borne illness. On the other hand, the study found that microorganisms were easily washed off plastic surfaces.
Source : “Are plastic cutting boards safer than the old fashioned wooden kind? And what about the new anti-bacterial cutting boards? Do they actually prevent the spread of germs such as Salmonella and E. coli as the ads say?” Patrick J. Bird, Ph.D. University of Florida;”Food Safety, Preparation and Storage Tips” Cooperative Extension, College of Agriculture & Life Sciences, the University of Arizona
Chapter: Food :: 5 August 2007
