Plastic vs. Wood Cutting Boards

The Agricultural Research Service (ARS) of the United States Department of Agriculture has concluded that the use of plastic cutting boards over those made of wood is still the best approach.

At a December 1-2 ARS workshop, results of a study were reported. Researchers measured bacterial counts on wooden and plastic cutting boards after 90-minute exposures to temperature-abused samples of beef chuck. Natural wood pathogen inhibitors and the effectiveness of five different commercial cleaning products were also studied.

The researchers reported that wooden cutting boards contained more organisms from temperature-abused meat when compared to boards made of plastic. Other studies had reported that certain woods contain natural antimicrobial agents. The ARS study, however, found higher bacterial levels on wooden cutting boards regardless of contact time.

According to Arthur Miller of the ARS' Philadelphia-based Eastern Regional Research unit, "Plastic cutting boards appeared to be more consistently cleanable than wood." All cleaning products used in the test were similar in their ability to remove bacteria from both wooden and plastic boards. Among the cleaning products used were Ajax, Liquinox, Ultraclean, and Rightaway. Plastic cutting boards also can be washed in a dishwasher. Boards made of white ash showed some signs of pathogen inhibition, but there was no evidence that maple, the wood usually used for cutting boards, had any water-soluble inhibitory agents.

Because of an earlier study some people had suggested wood instead of plastic. However, for cleanability and control of microorganisms, plastic is the better choice.

Karen Penner, Ph.D.
Extension Specialist, Food Science

2/94 File: FOOD SAFETY/Microorganisms

K-State Research and Extension is a short name for the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a program designed to generate and distribute useful knowledge for the well-being of Kansans. Supported by county, state, federal and private funds, the program has county Extension offices, experiment fields, area Extension offices and regional research centers statewide. Its headquarters is on the K-State campus, Manhattan.