News — bacterial safety

If you use your chopping board every day, you probably worry at least a little about what might be lurking in those knife marks. With bamboo and acacia boards both popular in British kitchens, a fair question pops up: is carbonised bamboo better than acacia for bacterial safety? The short answer: both materials can be very hygienic if they’re well made and properly looked after. Carbonised bamboo has a few interesting advantages, but it isn’t a magic shield against germs. Let’s unpack what actually matters. What do we mean by “bacterial safety”? When we talk about bacterial safety in chopping...