Which cutting board should you choose?

Pretty much everything that encounters your food can be a source of contamination or foodborne illness, and your cutting board is no exception. For example, you must prepare your food and start cutting raw chicken on your cutting board, followed by slicing an onion for your salad. You would now be faced with the risk of cross-contamination due to bacteria that can easily transfer from your chicken to your veggies. Even fruits and vegetables can contain different pathogens which can transfer between cutting boards if not washed after use. So, to reduce the risk of foodborne illnesses, we have prepared some things you should know about your cutting board!

Plastic vs Wood

Plastic cutting boards are much easier to sanitize but cutting on them will leave indents where bacteria can start to gather. Hardwood is much more durable due to its self-restoring ability and low risk of bacteria growth.