WOOD OR PLASTIC?
A SHORT STATEMENT ON HYGIENE.
INTRODUCTION
One often hears that wood is the far more beautiful material, but plastic has an edge in terms of hygiene.
After two years of intensive work on the subject, we are beginning to have a strong suspicion: this discussion is based on a comprehensible but nonetheless dramatic misunderstanding, and we think it is time to take a clear stance.
NO TOLERANCE IN GASTRONOMY—THEREFORE UNHYGIENIC?
The fact that professionals work exclusively with plastic boards has become known to amateur cooks and has been interpreted to mean that plastic is more hygienic.
This is an obvious assumption, as chefs surveyed on this topic are likely to cite this as the reason for exclusively using plastic boards, but without the critical limitation: more hygienic—in the context of a professional kitchen.
And that's the crux of the matter in this debate:
What is justifiably valid in a professional kitchen context cannot be transferred to private households without restrictions. On the contrary, if you look at the facts in detail.
THE PLASTICS ORDINANCE—IT'S BETTER TO BE SAFE.
To get straight to the point—the whole discussion originates from health authority regulations for professional kitchens:
Those who prepare food commercially for others have a high responsibility for their guests' well-being and must do everything possible to ensure the food is in perfect hygienic condition—a completely understandable demand.
For this reason, manual rinsing—i.e., washing by hand with a sponge and detergent—has generally been prohibited for some years now, with a few exceptions, and the following applies:
All equipment that comes into direct contact with food (particularly critical: raw meat) must be cleaned in the dishwasher, because only at a constant temperature above 65° C can pathogens be reliably and consistently killed, and the tools at least on the surface be thoroughly hygienic and clean.
This is especially true for cutting boards:
Where sharp blades are used, depending on the pressure and sharpness, more or less deep cut grooves are created in the cutting board, whether it is wood or plastic. With each cut, the blade carries fibers and particles of the food, which get stuck in the grooves and create ideal conditions for bacteria and potential pathogens. Possible cross-contamination with other foods poses a real health risk to several people.
Wooden chopping boards are basically not suitable for the dishwasher: The combination of heat and aggressive detergents causes the wood to dry out and become brittle, the glue joints loosen, and even solid wooden boards warp after just a few washes, making them only of limited use.
This reveals a very relevant difference between plastic and wood:
Plastic can and must be cleaned in the dishwasher.
Wood cannot be cleaned in the dishwasher, but it also does not need to be.
BECAUSE: WOOD IS ACTIVELY ANTIBACTERIAL.
Bacteria that enter the wood via the knife blade are actively neutralized - by tannic acids contained in the wood and released with each new cut - which render the wood germ-free within a few hours. In addition, it is assumed that the porous and hygroscopic wood deprives bacteria of the moisture they need to live.
Plastic boards do not have these tannic acids: Bacteria and fungi can spread there largely undisturbed and find an ideal breeding ground in the food residues, which also end up in the cut grooves.
Plastic is also (in contrast to the rather brittle wood) an elastic material; cutting grooves form right behind the knife blade again and trap bacteria, moisture, and food residues, preventing cleaning agents and sterilizing heat from reaching where they are needed - thus the dishwasher actually works 100% reliably only on the surface.
Thus, a more nuanced picture of the situation slowly emerges: Bacteria survive considerably longer on plastic boards, the dishwasher does not really reach the actually critical areas, and mold forms in the cut grooves.
After a thorough cleaning with hot soapy water and a pot scrubber by hand, the wooden boards are almost completely germ-free after a few hours - and remain so for many years.
BAN ON WOOD IN GASTRONOMY STILL QUITE REASONABLE
The above results are, of course, contradictory when looking at the common practice in professional catering for the first time: If plastic is actually less suitable as a material for cutting boards, and there are actually more germs on plastic boards - why is wood banned instead of plastic?
Here too, of course, the context is decisive. In the hectic everyday life of professional cuisine, different rules apply than in the contemplative everyday kitchen at home.
While the amateur chef conscientiously scrubs his board after cooking and regularly oils it, professional kitchens have to deal with frequently changing staff. In addition, it is usually unskilled temporary helpers who only do the basic work in the scullery on a temporary basis and who are only rudimentarily familiar with the current hygiene regulations.
And that's why the ban on plastics makes sense in professional kitchens: although plastic boards are not perfect, they can still be cleaned in the dishwasher and thus offer a safe process with low error susceptibility and repeatable satisfactory results.
Wooden boards must be hand washed as described above, which means results can vary widely.
CONCLUSION: FINALLY TIME FOR SEPARATION
Cutting board in home kitchens – PRO WOOD:
1. Wood is a natural material.
It’s ecological and safe for health, looks beautiful, smells pleasant, and feels good.
2. Wood can be kept clean and hygienic for years with some knowledge and a developed routine. Increasing studies support treating wood at least as hygienically as plastics in food preparation for the reasons mentioned above.
(http://www.enius.de/presse/972.html).
(Of course, not all types of wood are equally antibacterial – walnut, oak, and pine are ahead due to their high tannin content.)
3. Plastic cutting boards are usually too small for proper use. Since they must be dishwasher-safe for hygiene reasons, they also need to fit in dishwashers. Household dishwashers (unlike professional ones) are standardized for built-in kitchens and are too small to accommodate and clean a reasonably sized cutting board.
Cutting board in the home kitchen – PRO PLASTIC:
1. Raw meat and raw fish may carry pathogens.
It’s advisable to handle these foods on smaller, thinner plastic boards and then put them in the dishwasher.
2. Aroma separation:
Garlic, onions, and chili have very strong flavors that can easily transfer to other foods if work areas aren’t clearly separated. It’s best to use a separate plastic board for these, which can be cleaned in the dishwasher afterward. Alternatively, cut more delicate foods like fruit on a different board.
Cutting board in a home kitchen – WHAT’S THE BEST THING TO DO NOW???
Our very, very personal recommendation:
The best way to do this is to work on a nice large wooden cutting board, which offers enough workspace and storage even for radishes or Chinese cabbage.
All vegetables can be prepared on this board without hesitation.
Hand washing and care.
If needed, small plastic boards can be placed on top for meats and fish.
You should be used to having several separate plastic boards ready and using them consistently.
For foods with strong (garlic) or more delicate flavors (fruit), it’s worth separating the work areas to keep the flavors distinct.
Machine washable.
You can taste a disciplined, clean, and precise working routine!
