Which board is more hygienic?

Which board is more hygienic?

According to a study conducted by the University of Wisconsin, which is considered authoritative in the field, wood emerges as the clear winner. To demonstrate this, microbiologists placed bacteria on various types of cutting boards. After soaking them, washing them with detergent, and drying them, they observed that not only did the bacteria not spread on wooden boards as they did on other materials, but the wood naturally rid itself of germs due to its porous nature. After 12 hours, while some bacteria remained, their numbers had reduced by 98%. In short, wood appears to have inherent antibacterial properties.

General advice: For obvious safety reasons, it's crucial that your cutting board is stable. One method to achieve this is by placing a large damp cloth on the countertop and putting the board on top of it. To prevent cross-contamination between raw foods, it's advisable to use two separate boards: one for meat and another for fruits and vegetables. Don't hesitate to replace a heavily worn board. If it's made of wood, you can use a planer to rejuvenate it; there's no need to buy a new one. Sand it down, and it's good to go! Always wash your boards after each use to prevent bacterial growth. Avoid putting wooden boards in the dishwasher, as they may warp after absorbing water

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