Wood vs plastic chopping boards: which is better? - Health

Feb 07, 2024

The debate over wood vs plastic chopping boards rages on, but you might want to consider the long-term effects.

It wasn’t that many years ago that wooden chopping boards were condemned for their supposed unsanitary nature. Plastic chopping boards that could be run through a hot dishwasher became the board du jour and those filthy wooden boards that our ancestors used for millennia were shunned.

And just as it did with the evils of egg yolks, animal fats and carbohydrates, the tide has turned on the wooden chopping board as folks become more and more aware of the potential health risks of the plastic chopping board.

The debate of wood vs. plastic has had widespread impacts not just in the home kitchen but in commercial practice as well – in 2014 in the US, the Food and Drug Administration (FDA) introduced a controversial ban on the use of wooden boards in the cheese ageing process.

The ruling by the FDA has since been redacted but it’s hard to put the toothpaste back in the tube when it comes to public perception regarding the benefits of using wooden boards in food production.

The fact of the matter is that we have known for decades that wooden chopping boards are not only easily sanitisable via cleaning agents and hot water, they actively halt and kill bacteria through their very design. Many types of wood have been shown to be antimicrobial – unsurprisingly, the oils present in eucalyptus wood are excellent at killing bacteria.

The main risk with wood is that it is porous and will absorb moisture, including meat juices which presents a risk of contamination. Like any cutting board, you simply need to santise your board before and after use.

Under the microscope, plastic chopping boards can harbour some pretty dark secrets. Over time, as you chop up a storm on your board, grooves will inevitably form on the surface of your plastic chopping board. These grooves collect debris, trapping bacteria and become a perfect breeding ground for the little nasties.

Cheeseboard

Research has shown that even the dishwasher cannot sanitise all the tiny crevices in a plastic chopping board. The best way to clean them is to scrub them by hand and sanitise with disinfectant. Once you start to notice your board has accumulated these grooves, it’s time to chuck it and get another one (which is not ideal for the environment either). Plastic chopping boards also present an extra risk – adding microplastics to your food.

Benefits of the wooden chopping board go beyond health though. Aesthetically they are pleasing, they’re more durable and last longer than their plastic counterparts, and the wood is less harsh on your knife edges, keeping them sharper for longer.

So which is better? The truth of the matter is both plastic and wooden cutting boards present risks. Experts say the best way to minimise your chance of contamination is to have a separate chopping board for meat, and another for bread and vegetables.

Now, don’t even get us started on glass chopping boards.