There seems to be lots of confusion (and also lots of personal preference) when it comes to what’s better….wood or plastic cutting boards.

As far as food safety is concerned, the United States Department of Agriculture says that solid pieces of wood, plastic, marble, ceramic or glass are all good options for cutting boards. These are all nonporous surfaces.

The best wooden cutting boards are made from hard maple or an equivalently hard, close-grained wood. Bamboo cutting boards can be a good choice because they are harder, resist scarring from knives and less porous so they are less absorbent and more resistant to bacteria than other woods.

The most important factors to consider when choosing a cutting board is that it can be easily cleaned, washed, rinsed and sanitized.

Our colleague Louise L. Hinsley, Family Consumer Sciences Extension Agent with the Beaufort County North Carolina Extension Center, recently shared these considerations for using cutting boards—whichever type you choose.

Avoid Cross-Contamination

The first thing to keep in mind is to avoid cross contamination between foods such as raw meats, poultry and seafood with foods that are ready-to-eat such as fresh vegetables, fruits, breads and cheeses. One habit you can easily adopt is to use different cutting boards for the raw to-be-cooked items and no-further-cooking foods. Boards can be labeled for different uses. You can find plastic cutting boards in different colors to help you keep track of which you are using for which type of food or task.

Cleaning and Sanitizing Your Cutting Boards

Deciding which cutting board to use may come down to how much you want to clean and sanitize them. To keep cutting boards clean, remove debris and wash them with hot, soapy water after each use and then rinse with clear water. Even wooden and plastic cutting boards should be sanitized. A good sanitizing solution is mixing one tablespoon of unscented, liquid chlorine bleach per gallon of warm or cool water. Flood the surface with the bleach solution and allow it to stand for several minutes. You can also use commercial sprays and follow their directions for how long to keep the solution on the surfaces. Follow up with rinsing with clear water and allow to thoroughly air dry. It is important to let the cutting boards get completely dry before storing them away or stacking them.

Many nonporous acrylic, plastic, ceramic or glass boards can be washed and sanitized in the dishwasher. You still want to make sure to allow them to thoroughly dry before storing away. Trapped moisture can promote bacteria to grow on the surfaces.

Replace Worn Cutting Boards

Be proactive by replacing when they start to show extra wear. The hard-to clean- grooves that can develop over time can end up being a place where bacteria can grow. When selecting new wooden cutting board, look for one that is made from a single solid piece of wood.

Knife Damage

Another consideration that many people don’t think about is what does the cutting board do to your knives. Hard materials like glass, metal, stone, marble and even some types of plastic can cause the knife’s edge to wear down faster and become dull. Softer materials, like certain woods or some types of plastic, are gentler on knife blades.

Hardwoods like maple and beech are often recommended for their durability and gentle effect on knife edges. Bamboo is a hard material and can dull knives faster than softer wood or plastic cutting boards. Certain types of plastic, like high-density polyethylene (HDPE), can be a good alternative to wood and are often considered gentle on knives.

I have several types of cutting boards some wood and some plastic. This allows me the flexibility to select a cutting board based on its use.

Resources

• University of Florida Extension: Cut the Risk From Your Cutting Boards
• Buncombe County Cooperative Extension: Choosing the Right Cutting Board
• Michigan State University Extension: Cutting Boards & Food Safety
• USDA: Cutting Boards | Food Safety & Inspection Service
• Beaufort Cooperative Extension:

Syracuse is a Family and Consumer Science team member and can be reached at N.C. Cooperative Extension, Brunswick County Center 910-253-2610 or by email at clsyracu@ncsu.edu