Wood vs. Plastic Cutting Boards
Most people believe that using a plastic cutting board is safer than using a wooden cutting board because they are non-porous and wouldn’t be able to absorb liquids, with use the surface becomes knife-scarred. Once this happens, the plastic becomes extremely difficult to clean, even with bleach or running through the dishwasher.
Wood, one the other hand, has been scientifically proven to have the ability to slow down the growth and actually kill bacteria off the surface. This is the case in both new and used wooden cutting boards.
In a study conducted at the University of Wisconsin, Salmonella, Listeria and enterohemorrhagic Escherichia coli were placed on cutting boards made from seven different species of trees as well as four types of plastic. The wooden boards consistently outperformed the plastic.
They found that three minutes after contaminating a the boards, 99.9 percent of the bacteria on the wooden boards had died, while none of the bacteria had died on the plastic boards.
Bacterial numbers actually increased on plastic cutting boards overnight. Scientists could not recover any bacteria from the wooden boards overnight.