Don’t use wooden cutting boards. Cutting into the wood opens up its pores. This is a trap for bacteria (salmonella, streptococculoccus ek ek ek…), especially if you use it to chop raw (worse, bloody) meat. The meat’s blood and raw pieces can seep into the wood and contaminate the other food you’ll be chopping.
It is best to use plastic chopping boards. In fact, try to keep several chopping boards in the kitchen and color code them. Red is for meat, white is for vegetables. This is more hygienic.
Another reason why you shouldn’t use wooden cutting boards is that you can get splinters in your food. Instant toothpick that you might swallow accidentally. Ouch.
Hi! I'm Toni Tiu,
and I've been blogging at
at Wifely Steps since 2003. This started as a blog to help newly weds adjust to married life. It has evolved into a home and parenting blog. I write about things close to my heart -- good eats, good reads, family, marriage, and the little things that make everyday happy.