According to The Housekeeping Channel, plastic cutting boards were thought to be better than wooden cutting boards because of their surfaces. Porous surfaces tend to trap bacteria, which can cause diseases from bacteria such as salmonella or E. coli. Cutting boards can be exposed to uncooked poultry and meat, which can carry the bacteria. The bacteria can be transferred to the cutting board during food preparation. However, once plastic boards have been used, they can develop knife cuts and other surface wear, where bacteria can linger.
Nonporous Surfaces
Cutting boards with nonporous surfaces are healthy in preparing foods. However, cutting boards with nonporous cutting surfaces such as glass tend to dull knives. These cutting boards can, however, be used with cutting utensils that are planned to be replaced.
Plastic Surfaces
According to the University of Missouri Extension, cutting boards with wooden surfaces can retain bacteria more effectively than plastic surfaces. Regardless of the cutting surface, cutting boards should be cleaned thoroughly after use. Wooden boards may not be well-suited for cleansing in dishwashers, but they can be put in microwave ovens to kill any residual bacteria.
Wooden Surfaces
The advantage of a wooden cutting board is evident after boards are worn. According to the University of California Davis, there is more bacteria recovered from plastic cutting boards that have cuts in them than in wooden boards that have cuts in them. The bacteria in wooden boards do remain after cleaning, but it is below the surface and eventually dies.
Separate Boards
Whichever cutting boards are selected for use, cutting boards used to cut vegetables and other food products should be different from the cutting board used to cut meat, poultry and seafood. Cutting boards should be cleansed thoroughly after use. They should be replaced after they have become worn.
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