Two plastic cutting boards in two sizes.
Polyethylene cutting board safety.
The plastic cutting boards are commercial dishwasher safe including the spike temp that exceeds 185.
Both wooden and plastic cutting boards can be sanitized with a solution of 1 tablespoon of unscented liquid chlorine bleach per gallon of water.
But in the late 1980s a uc davis researcher named dean cliver the de facto godfather of cutting board food safety decided to investigate whether plastic cutting boards really were safer.
Nonporous surfaces like plastic or glass are easier to clean than wood and thus better in terms of food safety.
But at some point people began using plastic cutting boards.
Safety concerns focus on whether or not a board can be effectively cleaned after use so that few bacteria remain to contaminate whatever food you place on it next.
Cutting board safety has been a topic of debate for some time.
The cutting boards are stain resistant warp resistant non absorbent and resistant to bending chipping and cracking.
The main question has been which material is best wood plastic or more recently bamboo.
Our cutting boards are made of super high density polyethylene plastic.
Take note of cleaning instructions that often come with new cutting boards.
The idea was that they were easier to clean and sanitize and therefore were safer.
Pour the solution over the surface and let it sit for a few minutes.
First use at least two cutting boards to avoid cross contamination.
Interstate plastics marine board xl is a lighter more economical version of the popular marine board.
One large inexpensive sturdy but light board that s dishwasher safe is handy to have when you expect to make a mess and want cleanup to be quick and easy.
This limits cross contamination which is the biggest danger of all.
Nonporous acrylic plastic or glass boards and solid wood boards can be washed in a dishwasher laminated boards may crack and split.
As an extra safety measure you can disinfect both wooden and plastic cutting boards with a bleach solution one tablespoon of unscented chlorine bleach per gallon of water.
Ultimately whether you use wood or plastic the best method for ensuring safety is to use separate cutting boards for raw meat and poultry and for your vegetables fruit and prepared food.
Wood is naturally porous and those tiny fissures and grooves in wooden cutting boards can harbor bacteria.
Which is why cutting boards made of wood aren t allowed in commercial kitchens.
A smaller plastic board for quick tasks like cutting up a lemon is also very handy to have on hand.
Read our plastic cutting board review for more details.
Have one board for raw meat fish and poultry says sana mujahid ph d manager of food safety research at cr.
