WOOD OR PLASTIC: Which Cutting Board is Safer?

Most people assume plastic cutting boards are more hygienic than wood. But research tells a very different story. Microbiologists, including those at the University of Wisconsin, found that 99% of bacteria on a wooden cutting board die within just 3 minutes while bacteria on plastic not only survive but often multiply. The truth is, wood is not just safe. It is naturally antibacterial.

Hardwoods like maple have a porous structure that absorbs bacteria beneath the surface, cutting them off from oxygen and moisture. Once trapped, the bacteria begin to die off rapidly. In contrast, plastic boards especially when scarred by knife grooves trap moisture and food particles, creating the perfect breeding ground for microbes. Even after cleaning, those tiny cracks can hold onto dangerous bacteria unless scrubbed with industrial-level disinfectants.

So while plastic may look clean, science shows wood performs better over time. A well-maintained wooden cutting board is not only more hygienic but also more sustainable. The key? Wash it thoroughly, avoid soaking, and let it dry completely. In the battle between wood and plastic, nature comes out on top.

Source: Tech Brief