News — kitchen boards for bacteria

If your main concern is bacteria, a high quality wooden chopping board is usually safer than a plastic board over time, because bacteria sink into knife grooves in plastic and can survive for 3 to 6 hours longer compared with well cared for wooden boards that naturally draw moisture away from the surface. Wooden vs plastic chopping boards for bacteria: the short answer In controlled tests, wooden boards often show fewer live bacteria on the cutting surface after cleaning than heavily scored plastic boards. Wood, especially bamboo and hardwoods like acacia, absorbs moisture into its fibres, which helps dry out...