For more detail follow these handy tips.
Wood or plastic cutting board for meat.
Plastic is ideal for handling uncooked meat because it s easy to sanitize and generally dishwasher safe.
Wooden cutting boards are more difficult to clean than plastic too.
A quality wooden cutting board has all the hallmarks of quality woodwork no obvious flaws and a fine finish.
This limits cross contamination which is the biggest danger of all.
Have one board for raw meat fish and poultry says sana mujahid ph d manager of food safety research at cr.
First use at least two cutting boards to avoid cross contamination.
When it comes to cutting board materials plastic ones are a workhorse for chopping and slicing produce mincing garlic and herbs and cutting meat and have the added benefit of being dishwasher.
Ehos environmental health officers the food safety people pushed everyone into using plastic cutting boards instead of wood cutting boards because it was perceived as being more hygienic and easier to clean.
To clean a wooden cutting board warm water and soap work best.
To clean a plastic cutting board simply throw it in your dishwasher or wash with dish soap and water by hand you can also use a solution of a tablespoon of bleach per gallon of water to sanitize.
Ultimately whether you use wood or plastic the best method for ensuring safety is to use separate cutting boards for raw meat and poultry and for your vegetables fruit and prepared food.
Nonporous acrylic plastic or glass boards and solid wood boards can be washed in a dishwasher laminated boards may crack and split.
If you go that route you want to.
Plastic cutting boards are your best bet for carving meat models like this one from dexas are dishwasher safe so you can use high heat sanitization to prevent raw meat contamination.
The thinking was that as plastic is new and wood is old school a plastic board must be better.
More work to clean.
You shouldn t put them in the dishwasher nor should you leave them to soak since extended exposure to water and high heat will pretty much guarantee a short life for the board.
6 1993 edition of science news a fascinating article on cutting boards describes research claiming that wooden cutting boards possess some sort of bacteria killing properties thus making them less likely to contaminate food than plastic or acrylic cutting boards pathogens prefer plastic the article declares.
