Growing concerns about the prevalence of toxins in our environment, and their affect on our bodies, have driven consumers to choose more natural options for the home. Eschewing plastics and chemicals, for more natural materials in the living environment is the goal of many consumers.
But, at the same time, there is keen interest in products that help lessen the amount of bacteria and other disease causing organisms in the home environment. In particular, the past decade has been marked by the growing prevalence of kitchenware products infused with antibacterial properties. Brands, such as Microban, have been promoted as a way to reduce the spread of germs in the kitchen. Made of Triclosan, this common antimicrobial protection is built into products ranging from hand soaps to kitchen utensils to cutting boards during manufacturing.
However, the debate over the use – and overuse – of antibiotics (including antimicrobial products) in our lives continues. One side highlights their use as a way to cut back on dangerous pathogens and germs while the other points to evidence that the overuse of antibiotics (and the use of products that contain an antibiotic-resistant property), is a cause for concern, and is potentially harming our bodies while increasing our resistance to the antibiotics.
Sentiments like this are driving drive the resurgence of wood as a material used in kitchen preparation. In particular, after years of interest in plastic or polycarbonate cutting boards, wood cutting boards, once a popular mainstay in the kitchen, are enjoying a comeback. And now, research indicates that wood cutting boards may be just as, or even more, hygienic option than plastic.
As Taylor Guess of Proteak explains, “In the past, there has been misinformation about wood cutting boards, and a lot of it has to do with the impression that plastic is a better option than wood.” Guess cites a UC Davis study that finds wood may be a better choice when it comes to food safety. The study was intended to develop a means of disinfecting wooden cutting surfaces at home, so that they would be almost as safe as plastics. What they found was interesting.
As the article, "Plastic and Wooden Cutting Boards," from Dean O. Cliver, Ph.D reads:
"We soon found that disease bacteria such as these [Escherichia coli O157:H7 and Salmonella], were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts.”
The article concludes with:
“We believe, on the basis of our published and to-be-published research, that food can be prepared safely on wooden cutting surfaces and that plastic cutting surfaces present some disadvantages that had been overlooked until we found them.”
Wood is Good
Wood cutting boards provide beauty and durability throughout the years. Wooden boards were traditionally made of Maple, and boasted beauty and durability when compared to plastic, glass or even Corian boards. In addition to traditional maple cutting boards, bamboo, and more recently, teak, have become popular choices for cutting boards, because of their hardness. In particular, Teak is considered the king of the tropical hardwoods. It is resistant to water and highly durable, making it highly desirable for outdoor applications as well as indoor.
Overall, wood cutting boards, regardless of what type of wood, have a long lifespan. They are easier on knife edges than cutting boards made in other materials, and their beauty makes them a kitchen tool that you want to keep on the counter.
Beyond the beauty and functionality of the wooden cutting boards, wood manufacturers boast the renewable source from which their wood comes. For instance, bamboo (although technically a grass), takes only five years to re-grow, whereas it may take a conventional hardwood forest more than 40.
As for teak, Burma is best known for its teak, however political strife and methods of production have led consumers to seek alternative sources. This led companies such as Proteak to find a renewable source closer to home. The company offers environmentally friendly and conflict-free source of teak. The cutting boards and blocks are made from FSC-certified timber, harvested from our renewable plantations in Mexico and Latin America.
Whichever wooden board you choose, keep in mind that wood cutting boards are not dishwasher friendly. And, depending on the wood used, can be pricier than non-wood counterparts.
Even though the jury still out on the wood versus plastic versus glass debate, many consumers are seeking to play it safe and eschew any products that contain added chemicals, even if they purport to keep consumers safer. And that is good for wood.
Click here for a few tips on maintaining wood cutting board surfaces.
The following are a few food safety guidelines to follow when in the kitchen:
- Use on cutting board for meat, poultry and fish, and another for foods that are ready to eat.
- Always wash hands, cutting boards, dishes and utensils with hot, soapy water after they come in contact with raw meat, poultry and seafood.
- Never place cooked food on a plate, which previously held raw meat, poultry and seafood.
Laura Everage - After spending more than a decade as editor of the trade magazine The Gourmet Retailer, I left to build my own career as a writer ...
