Comparative Studies on Hygienic Qualities of Wood and Plastic Cutting Boards in a Laboratory Model

INTRODUCTION AND OBJECTIVES In order to ensure food safety, food businesses in Europe must comply with national as well as Europe-wide legal hygienic requirements and regulations. For years, the use of plastic as a cutting surface was recommended over wood, as wood was shown to have negative reviews. The main arguments against wood are that it is porous, gets cut easily, and that difficult-to-eliminate germs can easily penetrate the surface. For a while now, however, positive reviews of wood as a viable and hygienic cutting surface for the commercial food-service industry have emerged. The current existing scientific publications are hardly comparable and inconsistent in their statements.