News — kitchen hygiene

If you want your wooden cutting board to last 5 to 10 years, the single most important thing not to do when cleaning it is soak it or put it in the dishwasher. Just one 60°C dishwasher cycle can warp or crack a 45x35cm board badly enough that it never sits flat again. What not to do when cleaning wooden cutting board? Wood is tough, but it is not indestructible. To keep boards like the Deer & Oak Large Bamboo Board (45x35cm, 1.8kg) or the Large Acacia Board (45x35cm, 2.1kg) in good condition, there are several cleaning habits you should...

If you want the best antibacterial chopping boards to buy in the UK, look for dense, low-porosity wooden boards that resist deep knife grooves and are easy to clean. In our tests at Deer & Oak, the Carbonised Bamboo Board (45x35cm, 1.9kg) consistently performed as the most hygienic all-rounder, with fewer lingering odours and shallower cuts than softer plastic or cheap wood boards. What makes a chopping board “antibacterial” in real kitchens? In everyday British kitchens, “antibacterial” rarely means the board is coated in chemicals. Instead, it means the board: Doesn’t trap moisture, so bacteria struggle to multiply Has a...

Chopping boards cause cross-contamination when bacteria from raw meat, poultry or unwashed vegetables are transferred to ready-to-eat foods on the same surface. Studies show that using one board for both raw chicken and salad can leave up to 90% of harmful bacteria like Campylobacter on the board if it is not cleaned correctly between tasks. Why do chopping boards cause cross-contamination in the kitchen? In a busy kitchen, it only takes a few seconds for a chopping board to become a hidden source of food poisoning. Here are the main reasons why cutting boards cause cross-contamination: Knife grooves trap bacteria:...

If you are wondering whether wood cutting boards harbour bacteria more than plastic, the short answer is no when they are cared for properly. In controlled tests, properly maintained hardwood and bamboo boards can keep bacterial transfer to food extremely low, and a well oiled wooden board used daily can safely last 5 to 10 years in a home kitchen. Do wood cutting boards harbour bacteria more than plastic? All cutting boards can harbour bacteria if they are dirty, soaked, or deeply gouged. The key question is which surface helps you control that risk. Studies from food safety researchers have...