MU Extension MU Extension       University of Missouri    ●    Columbia    ●    Kansas City       Rolla     ●    St. Louis

MissouriFamilies.org - Food Safety

 

Quick Answers

 

What type of cutting board is best?

 

Consumers can choose a cutting board made of either wood or a nonporous surface such as plastic, marble or glass. However, these nonporous surfaces are easier to clean than wood. Bamboo boards are more resistant to bacteria than other woods.

 

The most important thing with cutting boards is to keep them clean and discard them if they develop hard-to-clean grooves. Also, be sure to use separate cutting boards or clean well in between when preparing raw meats and ready-to-eat foods. Clean cutting boards with hot soapy water after use, then rinse with clear water.

 

Source: USDA

 

See our Food Safety feature articles for more information on food safety topics.

 

 

Answered by Dr. Londa Nwadike, Kansas State University/University of Missouri Extension Food Safety Specialist

 

 


University of Missouri logo links to http://extension.missouri.edu

Site Administrator:
mofamweb@missouri.edu
Copyright  ADA  Equal Opportunity


MissouriFamilies is produced by the College of Human Environmental Sciences,
Extension Division, University of Missouri


Last update: Friday, March 07, 2014