Which is the superior option: wooden or plastic cutting boards? Food safety experts weigh in on the differences.

When you're ready to chop vegetables or slice your favorite meat, which cutting board do you grab? Are you a fan of wood, or do you stick with plastic? Though many home cooks have their preferences, it’s crucial to understand how hygienic each type is, along with the pros and cons of both wooden and plastic cutting boards.

Are Plastic Cutting Boards Safer than Wooden Ones?

It turns out that no single type of cutting board is definitively more hygienic or universally superior to the others.

According to Melissa Vaccaro, senior food safety program specialist at the National Environmental Health Association, both plastic and wood cutting boards are regarded as safe, durable, and suitable for all uses. 'With proper care, either type can last for years. Ultimately, it comes down to personal preference.'

When it comes to hygiene, the key factor is how you maintain your cutting boards rather than the material they are made of. Regular upkeep helps prevent harmful microorganisms that can lead to foodborne illnesses.

How to Properly Sanitize Your Cutting Boards

As per the FDA Food Code, it’s essential to clean and sanitize all cutting boards—no matter the material—after each use. This includes when switching between raw and ready-to-eat foods, or if the board becomes contaminated in any way.

Vaccaro recommends a foolproof method for cleaning both plastic and wooden cutting boards: 'The correct procedure is to wash, rinse, sanitize, and air-dry,' she advises. Begin by washing with your preferred soap or detergent, then rinse with clear water. Afterward, sanitize using a chosen sanitizer—such as diluted bleach for plastic or vinegar for wood boards. (Keep in mind that vinegar doesn’t disinfect, which is a more intense germ-killing process than simple sanitization.)

She cautions against letting wooden cutting boards soak in water, as the wood fibers can absorb excessive moisture, causing the board to warp. In contrast, plastic cutting boards can typically be cleaned and sanitized in the dishwasher.

Brian Quoc Le, a food scientist and author of *150 Food Science Questions Answered: Cook Smarter, Cook Better*, explains, 'There’s a reason why restaurants prefer plastic cutting boards.' Their popularity stems from being easier to clean and sanitize.

When It's Time to Replace a Cutting Board

The FDA Food Code outlines when to stop using a cutting board. It states, 'Surfaces such as cutting blocks and boards that are subject to scratching and scoring must be resurfaced if they can no longer be properly cleaned and sanitized, or discarded if resurfacing is not possible.'

In other words, Vaccaro explains that when cutting boards become scratched and scored, they become more difficult to clean thoroughly. 'This increases the chance for harmful microorganisms to accumulate and transfer to food,' she adds.

Similarly, a plastic cutting board with deep grooves can pose a health risk. 'Extended use of plastic boards can cause chipping, potentially releasing microplastics into your food,' says Mitzi Baum, CEO of Stop Foodborne Illness.

If you’re unable to fix either of these issues, it’s best to dispose of the board and replace it with a new one.

What Are the Benefits and Drawbacks of Wooden Cutting Boards?

To determine if a wooden cutting board is right for you, it’s helpful to weigh the pros and cons of the material.

What Are the Benefits and Drawbacks of Plastic Cutting Boards?

If wood isn’t your preference, a plastic cutting board could be a better option. Let’s take a look at its advantages and disadvantages.

So, Which Type of Cutting Board Is the Safest?

The key takeaway? Regardless of the type of cutting board you use, it’s essential to clean, sanitize, and properly maintain it. Ensure it is completely air-dried before storing or using it, and you're good to go.