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Cutting boards in Salmonella cross-contamination.

Dean O Cliver¹

¹University of California, School of Veterinary Medicine, Department of Population Health and Reproduction, Davis, CA 95616-8743, USA. docliver@ucdavis.edu

Journal of AOAC International

|April 28, 2006

Summary

Despite common belief, cutting board material may not significantly impact foodborne illness. Research suggests plastic cutting boards could be hazardous in home kitchens, while wooden ones are not.

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Area of Science:

Food safety
Microbiology
Materials science

Background:

Cutting boards are widely suspected as fomites for food cross-contamination, particularly with Salmonella spp.
Both wood and plastic cutting boards have distinct properties affecting hygiene and knife wear.
Previous research modeled hypothetical cross-contamination with varied results.

Purpose of the Study:

To evaluate the role of cutting board materials in food cross-contamination.
To compare the hygienic properties and safety of wood versus plastic cutting boards.
To assess the impact of cleaning habits on foodborne illness incidence.

Main Methods:

Review of existing research on cutting board materials and bacterial survival.
Analysis of studies modeling cross-contamination on wood and plastic surfaces.
Examination of epidemiological data on cutting board use and salmonellosis.

Main Results:

Knife scarring can damage plastic, making it difficult to clean and disinfect; high-density polyethylene may delaminate.
Wood's porosity allows bacterial entry, but bacteria do not readily resurface.
Epidemiological studies indicate cleaning habits have minimal effect on sporadic salmonellosis; plastic boards may pose a risk in homes, unlike wooden boards.

Conclusions:

The perceived risk of cutting boards in food cross-contamination may be overstated.
Plastic cutting boards, particularly when scarred, could present a higher risk in domestic kitchens than wooden boards.
Further investigation into the real-world impact of cutting board material on food safety is warranted.

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