Hygienic aspects of using wooden and plastic cutti

Authors: FriedrichKarl Lücke Agnieszka Skowyrska

Publish Date: 2015/06/24

Volume: 10, Issue: 4, Pages: 317-322

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Abstract

There is a longterm controversy on the safety of using hardwood cutting boards in food preparation This study was designed to compare three types of cutting boards maple beech wood polyethylene in the laboratory and in a small gastronomic unit Samples for microbiological analysis were collected by a swabbing method from the boards’ surfaces that had been contaminated with a defined meat–eggmixture and subsequently cleaned according to manufacturers’ instructions Our study did not show significant differences between the microbiological status of the three types of cutting boards tested all of them being overall acceptable Use of the maple board in a small gastronomic unit for 2 months did not result in problems in cleanability

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