Should meat not be cut on a wooden board? A rule of thumb in the kitchen that persists is that a wooden chopping board should not be used for meat. Instead, meat should be cut on plastic boards. However, this rule can easily be forgotten:
The reasoning behind this is that if you cut meat, especially raw meat, with a sharp knife on wood, the meat juices become trapped in the small incisions and the bacteria cannot get out even when washing up. A plastic cutting board, on the other hand, can be sanitised in the dishwasher and is therefore said to be safer.
Even if bacteria actually get into the knife incisions and do not die there immediately, they do not multiply. They gradually die off on their own because wood has natural antibacterial properties. Studies have shown that more bacteria can be found on a plastic cutting board after cutting meat than on wood.
Plastic chopping boards, which are supposed to have a special antibacterial coating, turned out to be just as "contaminated with bacteria" after cutting as conventional plastic boards. Whether wood or plastic is used for cutting meat is therefore a matter of personal preference. The only important thing is that the cutting surfaces are cleaned regularly and that vegetables that are left uncooked, such as lettuce or tomatoes, should not be cut immediately after cutting raw meat. Bacteria in the meat are killed during cooking. If raw vegetables are cut on the board immediately after the raw meat, the bacteria in the meat can get onto the raw vegetables and thus into the body.
Pay attention to the right hygiene
Even though it is often said that you should not cut meat on a wooden board, this rule cannot be left standing. It's just important to pay attention to hygiene.
It is not fundamentally unhygienic to cut meat on a wooden board, but it is important to take the right precautions to avoid contamination. If you use a wooden board to cut meat, it is recommended that you clean the board thoroughly with hot soapy water before and after each use and sanitise it with a solution of one part vinegar and four parts water or a diluted bleach solution.
You should also make sure that the chopping board is completely dry before using it again, as moisture can encourage the growth of bacteria. In addition, it is recommended to use separate chopping boards for different types of food, e.g. one for raw meat and one for fruit and vegetables, to avoid cross-contamination.
Overall, a wooden cutting board can be a safe and effective tool for cutting meat as long as proper cleaning and hygiene practices are followed.
Should meat not be cut on a wooden board? What is the best material for a cutting board:
The best material for a kitchen chopping board depends on personal preferences and needs. There are several options to choose from, each with their own advantages and disadvantages:
Wooden cutting boards are popular because of their durability and aesthetics. They are gentle on knives and are therefore a good choice for maintaining the sharpness of your blades. However, wooden boards are porous and can harbour bacteria if not cleaned properly.
Chopping boards made from Plastic are lightweight, easy to clean and affordable. They are also non-porous, making them less likely to harbour bacteria. However, plastic tiles can develop deep grooves over time that can harbour bacteria.
Bamboo cutting boards are a popular environmentally friendly alternative to wooden chopping boards. They are durable, gentle on knives and naturally resistant to bacteria. However, like wooden chopping boards, bamboo boards can harbour bacteria if they are not cleaned properly.
Glass cutting boards are non-porous and easy to clean. They are also very durable and can withstand high temperatures. However, glass boards can quickly dull your knives and can also be susceptible to cracking or chipping.
