By: Homegrown
This video accurately compares the pros and cons of using wooden and plastic cutting boards from a food-safety perspective. Plastic cutting boards, while dishwasher-friendly, tend to develop grooves over time which can harbor pathogens. On the other hand, wooden boards, despite receiving criticism in the 1980s, were found to draw pathogens inside the board and cut off their water supply, effectively killing them. The downside is that they are not suited for dishwashers.
The video also introduces some compounds for board sanitation, with quaternary ammonia being recommended for wooden boards, given its effectiveness, and since chlorine tends to bind with the organic matter in wood. Despite these precautions, the video emphasizes that the most important step in maintaining a safe cutting board, whether wood or plastic, is ensuring it's properly dried after cleaning. Overall, this video offers excellent advice for anyone concerned about food-safety in the kitchen.
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