News — salmonella safety

If you want to cut raw chicken or mince with a lower risk of salmonella surviving on your board, a sealed moso bamboo cutting board is usually safer than a plastic one because it absorbs less water, shows fewer deep knife scars, and can reduce bacterial survival by up to 50% compared with heavily scored plastic when cleaned in normal home conditions. Why are bamboo cutting boards safer than plastic for salmonella? Salmonella thrives in tiny cuts, warm moisture and leftover food residue. Plastic boards often develop deep grooves after just a few months, and those grooves can hold bacteria...