Wood vs plastic : which is more hygienic?

Le bois vs le plastique : Lequel est le plus hygiénique?

Les planches à découper sont des outils indispensables dans la cuisine. Il suffit simplement de trouver la bonne planche pour vos besoins. Les préoccupations concernent souvent les bactéries laissées sur les planches. Qu'il s'agit de couper de la viande rouge, du poulet ou du poisson, ces aliments peuvent laisser des bactéries lorsqu'ils sont coupés crus. La clé est de couper ces aliments sur des surfaces sécuritaires et de nettoyer suite à chaque utilisation.

Sanitary speaking, is wood or plastic better?

Studies carried out in Europe have shown that wood is the best material of all for use in the food industry. The porosity of the wood ensures that bacteria are absorbed and do not multiply. With excess use, the plastic creates small particles on the top of the surface, so bacteria stay there and can even spread. https://www.aucreuxdunarbre.fr/hygiene-et-bois/

As Rémy Leroux of Protégez-vous confirms: "Wood species such as cherry, walnut and maple are hardwoods with very firm grain, which are to be preferred
when choosing a good cutting board. Wood is the safest surface since bacteria live longer on plastic and other surfaces." For the full article

The pros and cons of choosing a wooden cutting board

The pros

  • Wood is a material that regenerates, that is to say that your board can last you a lifetime if well maintained. Safe in contact with food and sanitary Wooden planks are versatile in their use. They can be used as a cutting board, presentation, serving, decoration and even a plate! By their aesthetics, they can serve as a decorative accessory in the kitchen, being quality wooden boards.

The cons

The pros and cons of choosing a plastic cutting board

The pros

  • The plastic boards are easy to clean. They can be soaked in water and they can be put in the dishwasher.
  • Inexpensive.

The cons

  • Plastic boards must be replaced often, since depending on the frequency of use they can wear out quickly.

  • Surface is not ideal for your knives.

  • Unsanitary.

For more information, contact us at our email info@chopchopboards.com