Plastic cutting boards are less hygienic than wood cutting boards!

Hits:Updated:2018-04-04 10:04:13【Print】

According to the British "Daily Mail" report, the plastic cutting board is more filthy than its wood brothers.

Many people think that plastic panels are more hygienic because they have a smooth surface and are easier to clean. However, some studies have found that bacteria grow faster on plastic cutting boards. Research at the University of Wisconsin found that bacteria, such as salmonella, cannot survive overnight on wooden cutting boards but can survive on plastic cutting boards and multiply.

Another study found that people using plastic cutting boards are more likely to get sick. This may be related to the more fragile plastic cutting boards. The harmful microorganisms in the cutting board are mainly fungi and bacteria. The suitable temperature and the residual moisture and organic materials on the cutting board provide a suitable environment for the growth of these microorganisms, and the uneven cutting marks on the cutting board are more bacteria breeding. "Natural caves". Common pathogenic microorganisms on cutting boards include E. coli, Salmonella, Candida, and Aspergillus, which can cause diarrhea, food poisoning, skin diseases, and other related diseases.

If there are too many grooves on the cutting board, the safest way is to abandon it. Wood cutting boards last longer, because wood is stronger than plastic and it is less likely to cut serious dents.

But there is no need to throw your plastic cutting board immediately into your home. Ben Chapman, a food safety researcher in North Carolina, points out that plastic cutting boards are better for cutting raw meat because they can be washed in dishwashers, and the high temperatures in the dishwasher can kill any bacteria. However, he recommends using wood cutting boards for cutting vegetables and cooked foods.

The U.S. Department of Agriculture pointed out that wood and plastic cutting boards can breed bacteria. The most hygienic way is to wash the boards with hot water and soap before cutting vegetables. Allrecipes magazine recommends that each time you clean the cutting board, you should immediately dry it with a cloth, and be careful not to stack two wet cutting boards together to avoid the growth of bacteria.

Five steps away from cutting board contamination:

1. Raw and cooked separately: The cutting board should be as raw and cooked as possible. If you use a cutting board, do not use raw and negative sides to distinguish between raw and cooked. You should distinguish them in order of priority.

2. Wash and dry: The cutting board is used up, cleaned and dried in time, leaving no food residue.

3. Suspension erection: The cutting board can be hung up or stand up, not placed on the wall or placed on the table.

4. Use before cleaning: the next day or next meal before using the cutting board, it is best to wash again once.

5. Regular replacement: According to the instructions of the cutting board, proper maintenance can extend the service life.


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