News — meat hygiene

If you care most about meat hygiene, a well maintained wooden chopping board is usually safer than a heavily scratched plastic board, because bacteria in wood die off within a few hours while plastic scratches can hold live bacteria for days. The safest set up for most home kitchens is 1 wooden board used only for raw meat and poultry, and a second wooden or plastic board for cooked food and vegetables, washed in hot soapy water after every use. Wooden vs plastic chopping board for meat hygiene: the key facts When you are choosing a chopping board for meat...

If you handle raw meat at home and want the most hygienic cutting surface, a high quality hardwood or bamboo wooden chopping board that you clean within 10 minutes and allow to dry upright is safer over 5 to 10 years than a plastic board that develops deep cuts. Studies from food safety bodies show that bacteria survive longer in the grooves of heavily scored plastic boards than on well maintained wooden boards used for meat. Wooden vs plastic chopping boards for meat: the quick answer So, wooden vs plastic chopping boards for meat, which is more hygienic? When both...