For decades plastic cutting boards have been touted as being safer to use because plastic is non-porous. But the truth is, you’re safer with that old wooden board your grandmother used.
By Linda Orlando
If you’ve been to a kitchen store in the last couple of years, you may have noticed that they are starting to carry more and more types of wooden cutting boards. Not long ago, it was hard to find a wooden cutting board among the stacks and displays of plastic cutting boards, their packaging proclaiming how much safer plastic is because it won’t trap and hold germs to get on food every time you use the board. Plastic boards were heavily advertised on TV for years, convincing everyone that plastic was better because it is non-porous. Cooks everywhere were told that wooden boards are so porous that harmful organisms such as salmonella, e-coli, and listeria would soak into the pores where they would lurk, waiting to contaminate other foods later.
Wood or Plastic? Myths about Healthy Chopping Boards 
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