Cutting Boards - Plastic or Wood
So I've read conflicting opinions on the internet regarding wood cutting boards and plastic cutting boards.
Some say wood has a natural enzyme which kills off bacteria which is obviously good. But others say that measurements have actually shown higher levels of bacteria on wooden chopping boards after being used, washed and stowed away.
Normally, I use a separate cutting board for fruits and vegetables so that isn't an issue.
What does everyone use for meats? Wood or plastic?
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