Cutting Boards: Plastic vs. Wood in Kitchen Safety
Science has spent decades studying the behavior of harmful bacteria like E. coli and Salmonella when they encounter different kitchen surfaces—namely, wood, plastic, and metal cutting boards. This ongoing debate surged back into the spotlight when renowned chef Jordi Cruz expressed his views, asserting that wood is the superior choice for cutting boards.
What Does Jordi Cruz Defend?
In a recent TikTok video, Cruz shared his thoughts on the three primary materials used in cutting boards: plastic, metal, and wood. He champions wood as the safest option. Cruz explains that plastic boards often have grooves where bacteria can thrive, while metal boards can dull knives. Conversely, wood possesses natural antibacterial and antimicrobial properties that allow bacteria to penetrate its fibers and ultimately die off.
The Controversy: Old Beliefs vs. New Evidence
Traditionally, wood has been criticized for accumulating more bacteria compared to “non-porous” plastic boards, which can be easily sanitized in dishwashers. This perspective has been deeply ingrained in culinary circles, making Cruz’s proclamations quite controversial.
What the Evidence Says
Extensive research, including pioneering studies from Dean Cliver at the University of Wisconsin in the 1990s, has not conclusively shown that plastic is inherently safer than wood. In fact, durable and well-maintained wooden boards can create an inhospitable environment for many bacteria.
However, wooden boards require proper maintenance, which can deter some users who prefer the low-effort choice of plastic, even if both materials have their downsides.
The Importance of Maintenance and State of Conservation
The most hazardous boards are typically those that are old, scratched, and poorly cleaned. Thus, the material itself may not be as critical as the condition of the cutting board.
Reducing Cross Contamination Risks
Food safety experts have shifted their focus from material composition to strategies for minimizing cross-contamination. The USDA suggests using separate cutting boards for raw meats and ready-to-eat foods, regardless of whether they are made from wood or plastic. Maintaining good hygiene practices—such as cleaning boards with hot water and soap—remains crucial.
Chefs’ Consensus on Material Use
Cruz’s viewpoint, which favors wooden boards as the main option, aligns with a growing consensus among chefs and culinary influencers. Wood is often recommended for preparing cooked vegetables, bread, and fruits. Meanwhile, plastic cutting boards are commonly employed for meats and raw fish.
Conclusion: The Real Debate
The ongoing debate surrounding the merits of “bad wood” versus “good plastic” tends to overlook a fundamental truth: it’s vital to have multiple cutting boards, assign specific uses to them, and maintain them properly. Instead of fixating on whether one material is superior to the other, focusing on hygiene and proper care can mitigate risks.
Image credits: Garden House