Wooden Cutting Boards and Bacteria – What You Need to Know
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I’m sharing the science of wooden cutting boards and bacteria, plus other benefits of wood. I only use wood cutting boards in my kitchen. I never liked plastic cutting boards, and now studies are backing me up.
At our family catering business, the health department required us to use plastic cutting boards because “they were more sanitary”. Like so many well-intentioned government agencies, they were wrong.
We have a section of butcher block countertop, plus six other boards, including one passed down from my husband’s grandmother. (The top board in the image below.) With proper care, these boards can last a lifetime. You can’t say that about plastic boards.
Wooden Cutting Boards and Bacteria
In “Plastic and Wooden Cutting Boards” by Dean O. Cliver, they noted that “the U.S. Department of Agriculture told us they had no scientific evidence to support their recommendation that plastic, rather than wooden cutting boards be used in home kitchens”.
The problem is that while it may seem like plastic is non-porous and can’t absorb liquids, with use the surface becomes knife-scarred. This rough surface is exceptionally difficult to clean, even with bleach or running through the dishwasher.
Wood, by contrast, shows the ability to halt the growth of and kill bacteria applied to its surface. Both new and used wooden cutting boards maintain this ability equally well.
Wood Versus Salmonella, Listeria and enterohemorrhagic Escherichia coli
In a study conducted at the University of Wisconsin (also by Dr. Cliver), they tested bacteria known to produce food poisoning – Salmonella, Listeria and enterohemorrhagic Escherichia coli.
These bacteria were placed on cutting boards made from seven different species of trees and four types of plastic. All the wooden boards consistently outperformed the plastic.
The scientists found that three minutes after contaminating a board that 99.9 percent of the bacteria on wooden boards had died, while none of the bacteria died on plastic.
Bacterial numbers actually increased on plastic cutting boards held overnight at room temperature, but the scientists could not recover any bacteria from wooden boards treated the same way.
Dr. Cliver also discusses a case-control study of sporadic salmonellosis in “Plastic and Wooden Cutting Boards”:
(This study) revealed that those using wooden cutting boards in their home kitchens were less than half as likely as average to contract salmonellosis, those using synthetic (plastic or glass) cutting boards were about twice as likely as average to contract salmonellosis; and the effect of cleaning the board regularly after preparing meat on it was not statistically significant.
Basically, wood cutting boards kill bacteria.
Wood binds up water, which bacteria needs to grow. Wood also contains antimicrobial compounds. (Given that many plants can be used as natural antibiotics, this is not surprising.)
Old or new, wood cutting boards add an extra line of defense to your kitchen.
Bamboo also has anti-bacterial properties, but it contains silica, which can dull or chip knives. Bamboo may also warp or crack more readily than wood.
Survival of bacteria on wood and plastic particles
The study “Survival of bacteria on wood and plastic particles: Dependence on wood species and environmental conditions” compared bacteria growth (E. coli and E. faecium) in seven types sawdust and plastic (polyethylene chips).
They found that the sawdust reduced the bacteria count, with pine and oak performing the best.
From the abstract:
“The presented study shows that pine and oak exhibit substantially better hygienic performance than plastic and indicates an antibacterial effect caused by a combination of the hygroscopic properties of wood and the effect of wood extractives.”
They also discuss earlier studies, including one by Koch et al in 2002 comparing bacterial survival (Bacillus subtilis and Pseudomonas fluorescens) on wood, plastic and stainless steel, noting:
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“A remarkably great difference in the survival of the bacteria on the surface of the samples was observed between wooden samples and plastic and steel. Oak showed the highest decrease rate in bacterial titre, followed by beech and ash. Bacteria survived longest on plastic followed by stainless steel.“
Other Reasons to Choose Wood Cutting Boards Over Plastic, Glass or Ceramic Cutting Boards
Additionally, wood cutting boards:
- Protect your knives and don’t dull them like ceramic, glass, or bamboo cutting boards.
- Are completely biodegradable and renewable.
- May support small business. Check out your local farmers markets and craft fairs for handmade products.
Duncan demonstrates how to oil cutting boards in the video below.
Not surprisingly, plastic cutting boards may be a significant source of microplastics in food. A 2023 study found that the boards shed “a substantial amount” of plastic. No one needs to be eating more plastic. Even if it doesn’t end up in your food, it’s washing down the drain into the water supply.
Basic Food Safety Applies No Matter Which Type of Cutting Board You Use
Wash hands frequently using a non-toxic soap and hot water. Do not use antibacterial products like triclosan. They breed tougher superbugs.
Avoid cross contamination. Keep meat away from produce, cooked food away from raw food, etc. Don’t grill and put the finished meat on the same plate you used for the raw meat.
For more detailed information, see How to Clean Wooden Cutting Boards.
If you want to use bleach to sanitize your cutting board, add one tablespoon of bleach to one gallon of water. Soak your board for a few minutes, and then rinse well with clean water. I don’t do this for wooden cutting boards, but if you still have plastic boards, it may be helpful.
A better understanding of the interaction of wooden cutting boards and bacteria makes it clear why wood has been the material of choice for so long. Being more resilient is all about combining the best of old and new.
Did you know about the wood/bacteria interaction? Leave a comment below to share your thoughts.
More Food Safety Articles
Good food is critical to good health – but our food system is in trouble. We’ll help you to understand the risks and make better choices. Learn more at:
Bt Corn – What is it, and Why Should You Care About It?
Botulism – Tips for Safe Home Canning
Protect Yourself from Salmonella and E Coli Naturally
Laurie Neverman has her bachelor’s degree in mathematics and a master’s in mechanical engineering. She paid part of her way through college working at the family catering business, Irene’s Custom Cakes & Catering. Now she and her family grow and preserve most of their food on their Wisconsin homestead.
Originally posted in 2013, updated in 2024.