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Are plastic cutting boards a net win (less bacteria?) or a net loss (adding shavings of plastic to cooking)?

• aaaaaaaaaaab 5y ago
  Cutting Boards of Plastic and Wood Contaminated Experimentally with Bacteria (https://pubmed.ncbi.nlm.nih.gov/31113021/ https://pubmed.ncbi.nlm.nih.gov/31113021/) "Bacteria inoculated onto Plastic blocks were readily recovered for minutes to hours and would multiply if held overnight. Recoveries from wooden blocks were generally less than those from plastic blocks, regardless of new or used status; differences increased with holding time." So plastic gives you more bacteria, and plastic shavings. Stick to wood.
  • dotancohen 5y ago
    Note that the lignin in the wood is horrible for the cutting edge. Knives on wood need far more frequent sharpening. But in my opinion it is a good trade off. Note to use solid wood. I've seen cutting blocks of wood strips glued together - impossible to clean and easy to warp. All the disadvantages of every type of cutting board in one overpriced scrap ))
  • jffry 5y ago
    > So plastic gives you more bacteria, and plastic shavings. Stick to wood. I think that's a little ambitious of a conclusion given that the study you cited didn't (at least as described in the abstract) involve cleaning. My thick HDPE boards can survive the dishwasher's high temperature cycle without warping, and the HDPE is better for my knives. I do cut down on washing by using the same cutting board for produce and meats, but raw meat is always the last thing on the board before cleaning.
• gotaquestion 5y ago
  Why do you assume plastic shavings in your food from cutting boards? I googled around about HDPE cutting boards and only dubious SEO sights mentioned plastic shavings.
  • aaaaaaaaaaab 5y ago
    https://www.researchgate.net/publication/358153868_Plastic_cutting_boards_as_a_source_of_microplastics_in_meat https://www.researchgate.net/publication/358153868_Plastic_c...
    • gotaquestion 5y ago
      Thanks!