I'm sorry, because green is a high priority for me, but I would really want to see more studies on that. Too many people have told me for too long never to cut meat on wood, removing 99% of the dangerous bacteria doesn't sound like enough, and I have a lot of inexpensive plastic type mats that can be run through the DW immediately after use.

Yeah this really seems like a case requiring a fair bit more research - and its a study from 1992 - so not exactly that current. Would have been nice it the article actually linked to the study in question (unless I missed the link somewhere).

However, I use a wood cutting board and I like it - but I also don't eat meat (raised that way, tried to in my early 20's but by then I couldn't digest it - I suppose seafood should count for the same thing too?).

Otherwise, I'd think bamboo would be fine if other wood boards are fine.

The "Cook's Illustrated" Jan. 2008 issue rated cutting boards, and their top-rated was made of bamboo. Their evaluations were based on cutting, durability, cleanup, and user-friendliness. In the article, the writer stated "lab tests confirmed bamboo has natural antimicrobial properties...", but no citations offered. One caveat...the writer states that bamboo varies in quality, with younger bamboo producing a cheaper, softer board.

It seems like every 10 or 15 years scientists switch from saying one is better to the other. Quoting a study from 1992 is not really helpful, that is way too far out of date to reflect advances in scientific knowledge about sanitation. The claim that plastic and glass can't be cleaned effectively is ridiculous. People have been using plastic cutting boards in homes, restaurants and even hospital kitchens safely for years. If there really was a problem there would have been a huge fuss over it. Regarding glass cutting boards, let's not go there - they dull your knives something fierce.

I believe that both wood and plastic are perfectly acceptable, both in terms of function and sanitation, so it is up to personal preference. I have both; sometimes I like the look and feel of wood - I do prefer my larger cutting boards be plastic because of the ease of cleaning them in the dishwasher.

I just googled the topic and found a late '90s article from UC-Davis that found that wood is safer than plastic. They didn't mention bamboo. They said that small wood cutting boards could disinfected quickly by heating in the microwave. Another article from the U of Minnesota suggests cleaning the wooden cutting board with a vinegar solution, just be sure to let the solution sit for a few minutes before rinsing. Whatever kind of board you decide on, you should discard them when they are heavily scarred (like my plastic ones!) Apparently they most likely harbor harmful bacteria.

Here is a link that might be useful: UC-Davis Food Safety Laboratory

Before we throw out old studies, just how much more scientific have we gotten on microbe counts in the past few years?

A pathologist friend once told me he was always being asked by hospital personnel what to use to get things cleaner and he always told them more elbow grease--not the answer they were looking for, but a good scrub was the factor that really needed adding in for germ control, not yet another new chemical. Or in this case a new material.

I use wooden boards only. I have a friend who is a doctor (a GP) who does the same - she said all the studies she'd read indicated that wood contains natural enzymes that ensure that, even if there are microbes remaining at the bottom of cuts in the wood, prevent the microbes from 'moving up' to the surface. Apparently this ISN'T true of plastic - even if it's been in a dishwasher, the microbes still lurk in the base of the cuts, and CAN 'move up.

I respect her judgement and know she looked into a variety of studies.

I also don't know anyone who got sick from their own cutting boards. As has been said, good scrubbing is usually the key factor. I think we take this stuff way too seriously: we're more likely to get sick from chicken that was contaminated at the plant, than from our cutting boards.

I use both plastic and wood. The wood cutting board is onlyused for bread products and the plastic for everything else.

I'm a stickler about cleaning the plastic board though. I scrub it with a brush, really hot water and dish soap then put it in the dishwasher (overkill lol)

more elbow grease

And, more "dwell time" (let the solution sit on the surface for longer).

Too many people have told me for too long never to cut meat on wood

you're listening to the wrong people, because that's false.

in fact, wood is superior for hygiene due to the fact that it's porous and can fully dry. once a cutting surface is well used and has cut marks in it, that's where bacteria are most likely to be harbored. but they need moisture in order to survive. plastic boards aren't porous so the small amount of moisture in the cuts never fully dries, whereas with wood, it does.

wood boards can also be easily cleaned and sanitized by treating them with coarse salt. wet'em down and scrub with kosher salt, then let the salt sit on the board for a while. rinse, then apply mineral oil. no bacteria can survive this salt treatment because the salt draws out all the moisture--from both the board and any microorganisms that might be in it.

but the poster who said you're more likely to get sick from food that was handled badly by the processor or the store is correct. most home cooks are exceedingly careful about proper food handling and sanitizing. so don't wrack your brain too much about this issue. either is probably fine provided you are careful and clean up well.

I know people will cringe, but...

I have had the same teak end grain cutting board for 20+ years. I use it for everything: raw chicken, cooked meat, bread, etc.

It gets washed casually, with hot tap water and dish soap. Nothing more. And I have never oiled it.

We have had *no* problems with this use. Nobody has gotten sick or died.

(OTOH, I have a theory that you need to challenge your immune system to resist stuff. But I haven't poisoned any visitors either.)

I hate the hard plastic "boards". I also have a bamboo board that I use as an extra. But I don't like it as well - its too "hard" - not as bad as plastic, but not as good as the teak.

Okay, okay, I'll reconsider...anything to help the planet.