News — kitchen hygiene

If your main concern is kitchen hygiene, properly maintained bamboo cutting boards are generally safer for bacteria than plastic because bamboo absorbs less water, is naturally antimicrobial and shows fewer deep knife scars where bacteria can hide, especially over the first 5 to 10 years of use. Bamboo vs plastic: what actually happens with bacteria? When you slice chicken, beef or raw vegetables, tiny cuts form on the surface of your board. On plastic, those cuts quickly turn into deep grooves. Studies have shown that after repeated use, worn plastic boards can hold significantly more bacteria in those grooves than...

If you care about food safety and your knives, a high quality wood board is usually healthier long term than a plastic one, provided you wash it in hot soapy water within 5 minutes of use and let it dry upright for at least 8 hours. Studies have shown that bacteria on well maintained wood boards drop sharply within 3 to 12 hours, while plastic boards with deep cuts can keep harmful germs in place for days. Wood vs plastic cutting board for health: the short answer For most home kitchens, a sealed wood or bamboo board is the better...

If you want the easiest board to keep genuinely clean over 5 to 10 years of daily cooking, a well sealed wooden cutting board is usually safer and simpler to maintain than a plastic cutting board, as long as you wash it within 10 minutes of use and dry it fully after every wash. Wooden cutting board vs plastic cutting board for cleaning? So which is better for cleaning: a wooden cutting board or a plastic cutting board? For most home kitchens that wash up by hand, a quality wooden board is the better long term choice. Studies have shown...

The best way to disinfect a plastic chopping board is to scrub it with hot soapy water, then soak it for 5 minutes in a solution of 1 tablespoon of unscented household bleach per 1 litre of cold water, before rinsing and air drying upright. This 5 minute contact time is what reliably kills common kitchen bacteria such as E. coli and Salmonella on plastic boards. Why plastic chopping boards need regular disinfection Plastic chopping boards are often used for raw meat, fish and poultry. Even if they look clean, tiny cuts in the surface can hold bacteria. A quick...