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Know the types and necessary care of the cutting board

Edited and resized image by Dennis Klein is available on Unsplash

The chopping board or meat board, as it is popularly called (despite serving to separate many other foods), is an indispensable item in any kitchen. But in the most common models, made with wood or plastic (usually polyethylene), there are potential dangers that hide (who knew?) in the cracks that open up in the surfaces due to the successive use of the board.

• Know the types of plastics

In Brazil, the National Health Surveillance Agency (Anvisa) banned commercial establishments from using wooden equipment (board and chopping and wooden spoons) under the allegation that they would be more prone to the proliferation of different types of bacteria. These bacteria would accumulate in the grooves of the wood at the time of cutting, even after washing the board and, at the time of new use, could infect other foods.

However, the measure is controversial. This is because the substitute material for wood, which is plastic, also has deficiencies that lead to contamination. The successive use of the polypropylene board also causes cracks that accumulate micro-organisms. A study carried out in restaurants at a higher education institution in São Carlos-SP, in 2010, found that the vast majority of boards analyzed (all plastic) had unsatisfactory hygiene results. The authors recommended periodic replacement of the board, in addition to cleaning.

A big problem is using the same cutting board to cut meat and vegetables that will be eaten raw. Learn more about this topic in the article "What you need to know about cross contamination".

A survey published in British Journal of Food, in 2007, compared the performance of three types of cutting board (two wooden and one plastic) in terms of resistance to microorganisms. In general, the wooden board had the same result as the plastic one.

what to take into account

One of the models that does not have grooves susceptible to accumulation by bacteria is the glass board. However, tempered glass is not recyclable. Any damage to the board would render the material useless and there would be no way to recover it.

Edited and resized image by Kelly Sikkema is available on Unsplash

The plastic, in addition to possible contamination by bacteria, would have problems arising from the type of material itself. With use, small pieces of plastic, also called microplastics, come loose from the surface of the board and contaminate the food being cut. Hard plastics can contain bisphenol and other persistent organic pollutants (POPs), potential causes of health, hormonal and reproductive problems, obesity and even cancer.

• Understand the environmental impact of plastic waste on the food chain
• There are microplastics in salt, food, air and water

Edited and resized image by Kelly Sikkema is available on Unsplash

In the post-consumption aspect, wood would have an advantage for being biodegradable. However, there is a wild card, which is the salt plate. The salt plate, which can be used both as a grill and a cutting board, is an elegant alternative with the least risk of cross contamination. This is because most micro-organisms tend to die in salt and, in addition, it is very easy to sanitize using just water. The only precaution to be taken is to avoid adding salt to foods that have been cut into them, as the very contact with the salt board already salt them. So if you don't want any salt in your food, you can't use it. But you can intersperse the use of the salt plate with the bamboo plank. Or just use the stone plank type.

Rock slabs, such as granite slabs and soapstone, are mostly used as a grate, but you can also safely use them as a cutting board. Ideally, use one for vegetables and one for cutting raw meats to avoid cross contamination.

Regardless of the choice for the board, it is necessary to properly sanitize it to alleviate the problems. Below, we provide a sustainable recipe on how to clean a cutting board to eliminate micro-organisms so that it is less harmful to the environment. If you are using the salt board, you can just use a vegetable sponge and water to sanitize it.

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Sanitizing Tonic

Mix ¼ cup 3% hydrogen peroxide with ¼ cup white vinegar. If you like, add four drops of oregano essential oil and four drops of grapefruit extract (known here as grapefruit), which can be found in natural markets. Pour a tablespoon of baking soda onto the surface of the board and, using a vegetable sponge, rub the solution. Rinse with water and leave the board in a very dry place.

If you don't have these materials at home, just wash the board with very hot water and soap, scrubbing well and making sure it dries completely after the procedure.

And to finish...

A highly recommended measure, regardless of the type of board you choose, is not to mix food while preparing the meal. Cutting raw meat and then cutting a vegetable on the same cutting board can cause problems. Raw meats can easily contaminate other types of food. The ideal is to have a meat board and another one for vegetables.