Jake Harper
The debate over whether it is better to cut chicken on wood or plastic has been ongoing for a long time. The choice of cutting board material, such as wood or plastic, can impact food safety and cleanliness. While some sources claim that plastic cutting boards are more hygienic and easier to clean, others argue that wooden cutting boards are more antimicrobial and can be adequately sanitized. Factors such as the type of wood, proper maintenance, and the presence of grooves or cracks also play a role in determining the suitability of a cutting board for preparing chicken.
| Characteristics | Values |
|---|---|
| Ease of cleaning | Plastic boards are easier to clean than wooden boards, especially at high temperatures in commercial dishwashers. Wooden boards are more porous, giving bacteria easier access to grooves. |
| Sanitation | Wooden boards are more antimicrobial than plastic boards. Plastic boards can harbour bacteria in cracks and scratches. Wooden boards can be sanitised with mineral oil and a bleach solution. |
| Bacteria | Bacteria from chicken can sink into the wood grain of wooden boards and are hard to scrub out. |
| Maintenance | Wooden boards require more maintenance than plastic boards, needing to be treated with board oil or mineral oil to prevent cracking and to act as a hydrophobic barrier. |
| Commercial use | Wooden boards cannot be used in commercial environments as they cannot be NSF-certified due to an inability to be sanitised with heat. |
| Food type | Plastic boards are better for chicken, fish, onions, and garlic due to their ability to be easily sanitised. Wooden boards are better for hard vegetables like carrots, turnips, and potatoes as they provide a sturdier surface and cleaner cuts. |
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What You'll Learn
Plastic boards are common in the food industry
Plastic cutting boards are common in the food industry, particularly in commercial settings. One reason for this is that plastic boards can withstand the high temperatures of commercial dishwashers, making them easier to sanitise than wooden boards. The ability to clean plastic boards at high heat is especially important in commercial settings, where health and safety standards must be met.
Plastic boards are also favoured in the food industry because they are perceived as being more hygienic and easier to clean than wooden boards. Plastic is seen as a modern, "new" material, and therefore, presumably, better than the "old-school" wood. However, this perception may be incorrect. Recent research by microbiologists Dean Cliver and Nese Ak at the University of Wisconsin-Madison found that wooden boards are more sanitary than plastic ones. In their study, 99.9% of bacteria died within two hours on wooden boards, whereas bacteria thrived on plastic boards.
Wooden boards, if properly maintained, can be very sanitary. The wood's wicking motion draws moisture out of microbes, causing them to be destroyed. Additionally, when treated with a board oil or other hydrophobic products, the oil acts as a barrier that prevents bacteria-filled liquids from entering the wood. This makes it easier to wipe off bacteria instead of having to scrub it out of wood grain or plastic cracks.
Despite the benefits of wooden boards, plastic boards remain common in the food industry. This may be due to a variety of factors, including convenience, cost, and the ability to sanitise with high heat. However, it is important to note that plastic boards are not inherently more sanitary than wooden boards, and with proper care, wood can be a safe and healthy option for food preparation.
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Wood is antimicrobial
Wood is also capable of acting as a cultivar for non-dangerous bacteria, which compete with more dangerous pathogens. This is why wooden containers are sometimes superior for certain types of cheese manufacturing. The wicking motion of food fibres in wood quickly draws moisture out of microbes and destroys them.
However, the organic and porous nature of wood raises questions about its use in hygienically important places. Wood cutting boards can be difficult to clean and sanitise, with bacteria sinking into the wood grain and being difficult to scrub out. This is especially true in a commercial environment, where wood cutting boards cannot be sanitised with heat and cannot be NSF-certified.
To mitigate this, wood cutting boards should be treated with a board oil or other products to prevent bacteria-filled liquids from entering the wood. The oil acts as a hydrophobic barrier, allowing liquids to be wiped off instead of soaking in.
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Plastic boards can be sanitised with heat
There are differing opinions on whether it is better to cut chicken on a wooden or plastic board. Some sources say that plastic is better because it can be sanitised with heat, while others claim that wooden boards are more sanitary and can be cleaned with hot soapy water.
Plastic cutting boards are commonly used in the food industry because they can withstand the high temperatures of commercial dishwashers. This makes them a convenient choice for sanitising at high temperatures. However, it can be challenging to adequately clean plastic boards at home, which may lead to a preference for wooden alternatives.
Wooden cutting boards, when properly oiled and maintained, can prevent bacteria-filled liquids from soaking into the wood. The oil acts as a hydrophobic barrier, allowing the liquids to be wiped off instead of seeping into the wood grain. Researchers at the University of Wisconsin-Madison have found that wooden boards are more effective at eliminating bacteria than plastic ones. In their experiments, 99.9% of bacteria were eliminated from wooden boards within two hours, while plastic boards became "thriving germ farms".
Despite the advantages of wooden cutting boards, it is important to consider their limitations. Wooden boards, especially those made from hardwoods, tend to be more porous than plastic ones. This gives bacteria easier access to the grooves and cracks in the wood. Over time, wooden boards may also crack or develop mould, requiring immediate replacement to prevent illness and contamination.
To effectively sanitise plastic boards, they can be washed in a dishwasher or cleaned with hot, soapy water. For wooden boards, the use of hot, soapy water is recommended, followed by rinsing and air-drying or patting dry with clean paper towels. Additionally, wooden boards can be sanitised using a solution of one tablespoon of unscented liquid chlorine bleach per gallon of water. This solution should be applied to the surface, left for several minutes, and then rinsed and dried.
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Wooden boards should be washed and dried properly
Wooden cutting boards are generally considered safe for cutting chicken, provided they are properly washed, dried, and maintained.
To further protect wooden cutting boards from bacterial contamination, it is important to oil them regularly. Oiling the board creates a hydrophobic barrier that prevents bacteria-filled liquids from seeping into the wood, making it easier to wipe off any contaminants. Mineral oil or board oil can be used for this purpose. Additionally, bamboo cutting boards are a good alternative to traditional wooden boards as they are harder, less porous, and more resistant to bacteria due to their ability to absorb minimal moisture.
While wooden boards may be more challenging to clean and sanitize than plastic ones, proper washing and drying practices can ensure their safety for cutting chicken and other meats.
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Bamboo is a good alternative to wood
Bamboo is a grass and a good alternative to wood for those who are eco-conscious. Bamboo is highly renewable, natural, and 100% biodegradable. It is also cheaper than wooden cutting boards.
However, bamboo is harder to clean than wood because it is slightly more porous. It is also tougher on knives and will dull the blade. Bamboo can also splinter easily and harbour bacteria.
If you choose to use a bamboo cutting board, you should oil it regularly. This will help to seal the material's porosity. Oiling is especially important for open-grain materials like bamboo.
If you are using a wooden cutting board, it is safe for all foods if used properly. This includes raw meat and chicken. However, it is important to wash the board thoroughly after use. You can also treat wooden boards with oil or other products to prevent bacteria from entering the wood.
Some types of wood, such as rosewood and pine, are not recommended for kitchen use because they may contain toxins that can contaminate food.
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Frequently asked questions
It is generally considered better to cut chicken on plastic as it is easier to clean and sanitize. Plastic boards are also more common in the food industry as they can withstand the high heat of commercial dishwashers.
Wooden cutting boards can be safe for raw chicken if they are properly cleaned and sanitized. Wood is naturally antimicrobial, and when treated with mineral oil or board oil, it can prevent bacteria-filled liquids from entering the wood.
Plastic cutting boards were once considered safer than wooden ones as plastic was perceived as more hygienic and easier to clean. However, recent studies have shown that wooden cutting boards are more effective at killing bacteria. Plastic boards can also leach microplastics into food.
