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Focus On Nutrition
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Previously Asked Questions
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What's safest in the kitchen? I've heard there is a difference between wood and plastic cutting boards. What is it?
Answer
Research shows that nonporous surfaces, such as plastic, marble, tempered glass, and pyro-ceramic are easier to clean than wood. Wood surfaces are considered porous.
Regardless of the type of cutting board you prefer, wood or a nonporous surface, consider using one for fresh produce and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from cross-contaminating a food that requires no further cooking.
Cutting boards need to be maintained and monitored for cleanliness. They should be washed with hot, soapy water or placed in the dishwasher. Solid hardwood cutting boards are dishwasher safe; however, wood laminates should not be washed in the dishwasher.
After thoroughly washing your cutting board, you can sanitize it with a solution of 1 teaspoon chlorine bleach in a quart of water. Once cutting boards of any type become excessively worn or develop hard-to-clean grooves, they should be discarded.
Source: USDA Food Safety and Inspection Service
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