Wood’s Surprising Triumph: The Unsung Hero of Kitchen Hygiene

🌽 Surprise — wooden cutting boards are actually more hygienic than plastic ones!
At first glance, plastic’s smooth, non-absorbent surface may appear safer, but research tells another tale. When bacteria land on wood, over 99% perish within mere minutes. Plastic, however, can harbor germs—even allowing them to thrive.
So why the contrast? The issue often lies in the fine grooves left by knives. On plastic, these tiny cuts become ideal hiding places for bacteria, making thorough cleaning difficult. Wooden boards, especially well-made ones, resist deep scoring and are easier to sanitize properly.
Ultimately, regardless of material, proper maintenance is crucial. For wood, clean with hot, soapy water after each use, occasionally disinfect with diluted bleach, and keep it dry. Treating it occasionally with food-grade oil prevents cracks and extends its lifespan for years.