Salmonella Risk: Are wooden cutting boards unhygienic?

“Cutting boards made of glass will be the most hygienic,” says Carola Wolf, managing director of Alcomo, a provider of control and inspection services in the fields of food safety and quality control. “Because glass is smooth and hard, there are almost no notches for bacteria to nest in.” Glass is also more resistant to wear and corrosion than wood or plastic. If you rinse a glass plate thoroughly with hot water and detergent, you can get rid of most of the dirt.

glass boards dull knives

However, glass sheets are rarely used. Because they can break, especially under heavy loads. Professional and gourmet chef Ralph Schelling also sees reasons against glass boards: “They cause sharp kitchen knives to become dull much more quickly.” Dull knives are more dangerous than sharp ones because you can slip and cut yourself more quickly.

According to Schelling, a thick, solid wooden board is generally suitable for private use. “As long as you clean it well immediately after use, it will last a very long time.” Because wood is less hard than glass, wooden boards are more sensitive to kitchen knives.

Wooden boards must be cleaned correctly

Carola Wolf also has a lot of positive things to say about wooden cutting boards. “They are more hygienic than you think.” Since wood is a natural material, it contains antibacterial properties. According to Wolf, wooden boards will last a long time if they are cleaned correctly and, above all, properly maintained. “It is important to rinse wooden boards with cold water immediately after use.” Otherwise, food residues will harden on the surface. You should then clean the wooden boards thoroughly with hot water and a mild dishwashing detergent or vinegar. Wolf also recommends sprinkling a tablespoon of salt or baking soda over the surface of the wood and working it thoroughly, only in the direction of the grain, to protect the wood. “This kills more germs.”

Since wooden boards dry out and become brittle over time, they need to be rubbed occasionally with rapeseed or sunflower oil. “If deep cuts and dents appear on the wood over time, it is necessary to sand the wood as well.” This means that the boards gradually become a little thinner, but can still be used for a long time.

Plastic boards are used in professional kitchens

When it comes to raw meat, especially chicken or fish, Wolf recommends consistently using plastic boards. These can usually be easily cleaned in the dishwasher with sufficient hot water and detergent. “If a plastic sheet has deeper nicks in one spot, that needs to be sanded as well.” However, it is worth buying a new board if the board is very worn as you need a special tool called a scraper. Additionally, plastic cutting boards for private use are generally too thin and are not suitable for sharpening.

Gourmet chef Ralph Schelling also says that plastic boards are generally better than wooden boards, which means they are more practical. “Almost no wooden boards are used in professional kitchens.” Instead, you use different colored plastic boards, one for each use. Yellow for chicken, blue for fish, green for vegetables and red for red meat.

If you still want to avoid plastic in your home and prefer visually appealing wooden boards, Schelling has a simple trick for you. “If you spread baking paper on a wooden board and cut chicken or fish on it, you will reduce the microbe load.” Just do not cut the baking paper with a knife.