What is the safest cutting board to use?

Wood is the safest because of its antibacterial properties. This seems counter intuitive, but it has been shown to be the case experimentally (see source, below).

One must, of course, wash the board, but the wood will take care of the few left over bacteria, essentially cleaning itself.

Well I've been cooking as a profession for many years now, and I still say good old heavy wooden cutting boards are the way to go. All cutting boards are gonna require cleaning, some are more dishwasher friendly than others, but just keep it clean by good ol elbow grease, soap, and water and you shouldn't have to worry. You can also get sanitizer for after all that washing if it helps ease your concerns. Just cause it was in the dishwasher doesn't always make it clean or bacteria free.

There are nylon cutting boards that are impregnated with an antibacterial chemical.I purchased mine at a restaurant supply store in Boston.It cleans easily with a steelwool pad.the use of steel wool ensures the the surface is worn down thus keeping fresh antibacterial on the surface.

I trust Parabola with regard to the reducing forums. only had to function that I even have reducing forums for various makes use of. I actually have a plastic one for uncooked meat only - i like it as a results of fact i will toss it interior the dishwasher after use. I actually have a wood board for onions, garlic, all vegetables etc... as a results of fact the onion and garlic smell and/or style can linger, I even have yet another wood board for fruit. I actually have a small board for reducing chili peppers, so the warmth would not pass to different food. I clean my forums with kosher salt and baking powder. Make a paste with salt, baking powder and water. gently rub throughout board, permit it dry and rinse off. I additionally "freshen" it with lemon to attempt to get rid of the various smell. some human beings have counseled utilising a million tablespoon of bleach combination with 2 quarts of water - yet I even have never tried it.

1) Wood is best overall (Camphor Laurel is probably most anti-bacterial and knife edge/environmentally friendly).

#2) Plastic polymer (nylon/polypropylene) is good (if it has anti-bacterial treatment) and it's knife edge friendly. Surface care is important. Can be microwaved to kill stubborn bacteria.

#3) Glass is easiest to clean but toughest on knife edges.

Please see link below for anti-bacterial effectiveness comparison test.

I use nylon because you can put it in the dishwasher. Very, very hot water, stringent soap=very clean. I like the idea of glass but our apartment has marble floors and I drop stuff a lot.

Wood is the safest because of its antibacterial properties. And it would not break easily and it is quick and easy to wash any more questions plz ask

a plastic cutting board

i agree wood is best but others are good too. a Friend of mine was going to use a floor tile but i told it was not a good idea because of the pores nature of the clay tile. it would soak up the juices maybe not a good thing

wait! wait! there are cutting boards that are safer than others

I'm confused!?!!!- i did not know that