Food-Info.net> Questions and Answers > Food Safety > Food Safety (general)

When preparing food at home should I use a plastic or wood cutting board?

Though the advice for years has been to use plastic cutting boards instead of wood, there is discussion as to whether wood surfaces may actually be better at preventing bacterial growth than plastic surfaces, which seem to harbor them. At present there is no scientific agreement on which type of cutting board is preferred.

Whether you choose wood, glass, metal or plastic, use separate boards for raw and cooked foods, and make sure to clean and sanitize after each use. To sanitize cutting boards, wash with hot water and detergent. When the boards are very fatty or dirty it is advised to wash again with a solution of 2 to 3 teaspoonfuls of household bleach per 250 ml of warm water. Rinse afterwards with plain hot water.

As bacteria can more easily grow on wooden boards, it is advisable to dry the wooden boards after cleaning as fast as possible to prevent any growth.

Sources and further reading : http://www.fightbac.org/main.cfm