🌽 Did you know? Wooden cutting boards are more hygienic than plastic ones!
While plastic surfaces appear slick and non-absorbent—seeming like the better choice—research tells another tale. On wooden boards, nearly all bacteria perish within three minutes. But plastic? Germs thrive there, even growing in number.
What’s the reason? Knife marks play a big role. Plastic develops tiny scratches that trap bacteria, resisting thorough cleaning. Wooden boards, especially well-made ones, resist deep gouges and are simpler to disinfect properly.
No matter your board’s material, care matters. For wood, wash with hot, soapy water after use, occasionally sanitize with diluted bleach, and dry it well. Treating it now and then with food-safe oil prevents cracks, keeping your board in top shape for years.
Why Wood Reigns Supreme: The Surprising Hygiene Hero of Your Kitchen
