Plastic Vs. Wood: Which Cutting Boards Are Better?
Are Plastic Cutting Boards Better Than Wood? A thoughtful reader kindly sent me a fascinating article on cutting boards. Originally published in the Feb. 6, 1993 edition of Science News, the article describes research claiming that wooden cutting boards possess some sort of bacteria-killing properties, thus making them less likely to contaminate food than plastic or acrylic cutting boards. “Pathogens prefer plastic,” the article declares. Fifteen years later, however, experts are still recommending nonporous plastic cutting boards, and local health departments continue to prohibit the use of wooden cutting boards in commercial foodservice. So what happened? A careful reading of the article reveals the disconnect between what the researchers observed and the conclusions they drew from those observations. It’s a great example of why it’s never a good idea to let someone else do your thinking for you — because scientists make mistakes just like anyone else. Do Pathogens Prefer Plastic Cut
