Cutting Board Wood Or Plastic Germs at Theresa Edwards blog

Cutting Board Wood Or Plastic Germs. Let’s break down the pros and cons of each, so you can confidently pick the best fit for your kitchen. The pros and cons of a wooden cutting board vs a plastic cutting board comes down to a few key factors: Food safety experts used to warn against using wood cutting boards, saying they were more likely to harbor bacteria that can cause foodborne illness, like e. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. But in reality, most food handlers use plastic cutting boards to prepare food. Some food safety laws restrict commercial kitchens. Wood and plastic cutting boards each provide unique opportunities for pathogens to stow away — plastic tends to develop grooves from cutting over time, while wooden boards can be more challenging to sanitize. If you do use wood with meat, make sure you sanitize it and dry it thoroughly.

But in reality, most food handlers use plastic cutting boards to prepare food. Some food safety laws restrict commercial kitchens. Wood and plastic cutting boards each provide unique opportunities for pathogens to stow away — plastic tends to develop grooves from cutting over time, while wooden boards can be more challenging to sanitize. Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. Let’s break down the pros and cons of each, so you can confidently pick the best fit for your kitchen. The pros and cons of a wooden cutting board vs a plastic cutting board comes down to a few key factors: Food safety experts used to warn against using wood cutting boards, saying they were more likely to harbor bacteria that can cause foodborne illness, like e. If you do use wood with meat, make sure you sanitize it and dry it thoroughly.

Wooden chopping board germs hires stock photography and images Alamy

Cutting Board Wood Or Plastic Germs Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. Let’s break down the pros and cons of each, so you can confidently pick the best fit for your kitchen. If you do use wood with meat, make sure you sanitize it and dry it thoroughly. The pros and cons of a wooden cutting board vs a plastic cutting board comes down to a few key factors: Food safety organizations usually recommend using a nonporous cutting board for raw meat, like plastic. But in reality, most food handlers use plastic cutting boards to prepare food. Some food safety laws restrict commercial kitchens. Food safety experts used to warn against using wood cutting boards, saying they were more likely to harbor bacteria that can cause foodborne illness, like e. Wood and plastic cutting boards each provide unique opportunities for pathogens to stow away — plastic tends to develop grooves from cutting over time, while wooden boards can be more challenging to sanitize.