The one common sight to capture your attention the most in a restaurant kitchen, a cookery show, or a food influencer’s Instagram reel will be the chopping board. Everyone seemingly prefers one or the other chopping material, such as wood, plastic, and glass. While the flair part is alright, the experts advise prioritizing food safety that a board can provide. Which ones are more sanitary? Earlier, people supported plastic surfaces assuming them to offer higher bacterial resistance. But they missed a critical consideration – the knife marks left behind on the cutting board through daily use. Those knife marks allow bacteria and other toxic materials to flourish. So, what’s the alternative?

Whether a large, medium, or small chopping board, you can look for eco-friendly wood material as a base. Wood can prove more hygienic in the long run. In this context, you must know that nowadays, many people discuss choosing an antibacterial chopping board. What does this mean? Is it worth spending money on this? Let’s figure this out and a few other facets.

An antibacterial chopping board

Some chopping board materials are naturally antibacterial, while others can imbibe this quality through the manufacturer’s production process. No matter what, these chopping boards aim to stop bacterial growth in the crevices and cracks of the surface. These kitchen tools include stone, metal, glass, bamboo, plastic, pressed wood, and wood surfaces. Some board materials or finishes can efficiently resist bacterial growth. Traditional choices like metal and plastic can’t offer this. So before rushing in you must also know that wooden chopping boards are naturally antibacterial. An old study showed that wooden cutting boards didn’t have a hint of harmful bacteria even after intentional application. Have you figured out what you need?

Chopping board maintenance

Undoubtedly, starting your search for a chopping board with antibacterial properties can be the preliminary step toward promising food safety. However, there is a need to do more. You can also check the cross-contamination risks using different cutting boards for meat and vegetarian items. However, it would help if you still cleaned them regularly. Wash them with water and soap as instructed in the user manual. After multiple uses, you can replace them once in one or five years. If you buy a wooden chopping board, you can watch for signs like warping or large grooves caused by water damage.

One must practice food hygiene with meal preparations. When you do this, you reduce or eliminate cross-contamination and bacteria risks. Most antibacterial cutting boards in Australia rely on ethically sourced Camphor Laurel material. These boards enjoy durability, craftsmanship, and self-sufficiency. Make sure to check other parameters also when picking one. For instance, a small paddle board can be a good addition to your kitchen if you need a handy base to carry your ingredients into the pan. It can also double up as a serving board. You can decorate them with entrees to entertain your guests at home. The rustic charm of the wood and the food laid on it will create a visual spectacle for everyone to relish before they eat their bite.