Wood vs. plastic cutting boards: Which is better?
Q. Is it a fact that plastic kitchen cutting boards harbor more bacteria than wooden ones?—Sawrie Wuest, Asheville, NC
A. Both wood and nonporous (such as plastic, marble, or glass) cutting boards are safe, as long as you prevent cross-contamination by using one for cutting produce and bread and another for cutting raw meat and poultry. That said, nonporous surfaces are easier to clean than wood, which can more easily trap microorganisms. Wash your cutting board with hot, soapy water, rinse with cold water, and pat or let air-dry. You can wash boards made from acrylic, plastic, or glass, or from solid, nonlaminated wood in a dishwasher.
For more food-safety tips and advice, check our food safety guide.
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This article also appeared in the November 2014 issue of Consumer Reports magazine.
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