Table of Contents
Why are wooden cutting boards superior?
Choose the right type of wood
How to clean wooden cutting boards safely
Jakarta, hitclubapk3 Indonesia
—
Cutting board
is a kitchen tool that often goes unnoticed, even though its role is crucial in preparing it
food
.In addition to protecting countertops, cutting boards help maintain cleanliness and prevent cross-contamination when used properly.
However, with so many choices of materials, from plastic to wood, the classic question arises, which cutting board is actually the safest?
Launch
EatingWell
, a number of food safety experts are actually unanimous in recommending wooden cutting boards as the best choice compared to plastic.
ADVERTISEMENT
SCROLL TO CONTINUE WITH CONTENT
Why are wooden cutting boards superior?
Throughout history, humans have long used various natural surfaces to process food, from rocks to tree trunks.Today, cutting boards come in a variety of modern materials, with wood and plastic being the most popular.
Wooden cutting boards are generally made from a whole block of wood or pieces of wood glued together.It is more complicated to maintain than plastic, but wood is kinder to the blade.
Meanwhile, plastic cutting boards made from high-density plastic, silicone, and bioplastic made from corn starch, are popular because they are affordable and durable.
Even though they are porous and require extra care, experts say wooden cutting boards are actually safer from a microbiological perspective.
“Naturally, wooden cutting boards can be considered safer,” said Jennifer Pallian, a food expert.
He explained that bacteria on plastic cutting boards tend to survive on the surface and can live for hours, especially if the cutting board is damp.Instead, wood absorbs fluids and bacteria into its fibers.As the cutting board dries, trapped bacteria will die.
Pallian also highlighted the risk of microplastics from plastic cutting boards which can peel off during use and potentially get into food.
Choose the right type of wood
Chef and food safety expert Michael Handal recommends cutting boards made of cherry or maple wood.Apart from not easily damaging knives, this type of wood contains natural compounds such as tannin and lignin which are antimicrobial.
However, the quality of the cutting board is still important.Erin Mertz, food safety expert from Ecolab, warns against choosing a wooden cutting board made from one piece of hardwood, especially for cutting raw meat and vegetables.Laminated wooden cutting boards or those made from wooden slats bend more easily and create gaps where microorganisms can grow.
He also emphasizes the importance of drying wooden cutting boards completely after washing, as damp conditions can increase the risk of contamination.
How to clean wooden cutting boards safely
According to Vanessa Coffman, a foodborne disease expert, the benefits of a wooden cutting board really depend on how well it is cared for.Interestingly, wooden cutting boards should not be coated or sealed with oil or heavy coating materials, because they can close the pores of the wood which function to trap bacteria.
Cleaning a wooden cutting board is actually simple.Experts agree that washing with hot water and soap, then drying it until it is completely dry is quite effective in preventing bacteria from surviving.
For a more thorough clean, Pallian suggests a mild disinfecting solution of one tablespoon of unscented liquid bleach mixed with one gallon of water.Leave it for a few minutes, rinse clean, then dry.
This step is especially important if the cutting board is used interchangeably for raw ingredients and ready-to-eat food.
Ideally, the kitchen has two separate cutting boards, one specifically for raw meat and one for other foods.Knives should also be washed and sanitized every time you change material.
(tis/tis)
[Gambas:hitclubapk3 Video]
Read More: Pati People’s Action Figure at the First Session: Don’t be Afraid to Criticize the Authorities
Read More: The Kickboxing Federation apologizes for the polemic at the 2025 SEA Games
