Are wooden chopping boards hygienic?

What did the research find?

In the early 1990s, Dean Cliver and colleagues at the University of California, Davis tested bacteria on cutting boards. Under the same conditions, wooden boards held fewer bacteria than plastic ones. Plastic boards develop knife grooves that are hard to clean. Bacteria that soak into wood are hard to recover from the surface.

A 2023 study in a peer-reviewed journal reported that washing a wooden board draws bacteria into the timber, where they eventually die. The same coverage notes that cleaning habits matter more than the board material. Both findings are described in Discover magazine's summary.

How should you clean a wooden board?

1. Wash with hot soapy water after every use, both sides.
2. Dry with a towel and stand the board on its edge until fully dry.
3. Never put timber in the dishwasher. Heat warps and cracks it.
4. Oil the board when it looks pale. Full steps are in the care guide.

Should you use separate boards for meat and vegetables?

Yes. Many cooks keep one board for raw meat and another for produce and bread. Wash a board straight after raw meat and let it dry fully before it touches ready-to-eat food. A big end-grain block works for meat. A serving board works for bread and cheese.

When should you replace a board?

Sand out light knife marks and re-oil. If a board has deep cracks that will not clean, or it warps and cannot be flattened, replace it. Ask Frank to look at it if you are unsure.

Sources

• Discover magazine: Wood vs. plastic cutting boards, which one is cleaner and healthier, which summarises the UC Davis work of Dean Cliver and a 2023 follow-up study.

This guide is general information, not food-safety advice. Check your state food regulator for rules that apply to commercial kitchens.