Wooden. I like the feel of a wooden board, and they are at least as safe as or safer than plastic boards.

Surface bacteria on wooden boards do not persist, for reasons that haven’t been determined but that bear out in experiments. Plastic boards hold harmful bacteria for longer. Counterintuitive, but apparently true. Google and find a reliable source. Here’s one that popped up from UC-Davis. The whole article is very interesting

http://faculty.vetmed.ucdavis.edu/faculty/docliver/Research/cuttingboard.htm

Paragraph of note:
“We soon found that disease bacteria such as these were not recoverable from wooden surfaces in a short time after they were applied, unless very large numbers were used. New plastic surfaces allowed the bacteria to persist, but were easily cleaned and disinfected. However, wooden boards that had been used and had many knife cuts acted almost the same as new wood, whereas plastic surfaces that were knife-scarred were impossible to clean and disinfect manually, especially when food residues such as chicken fat were present. Scanning electron micrographs revealed highly significant damage to plastic surfaces from knife cuts.”

注释

注释关闭

读更多

欢迎请签名