Wood or plastic? That’s the continuing question about which type of cutting board fends off bacteria the best.
Despite studies by the University of Wisconsin that show wood keeps the critters away more effectively because they sink into the knife grooves, away from the surface, the USDA insists plastic works best.
Whichever you choose, keep two of them - one for meat and poultry, the other for fruits, vegetables and bread.
To sanitize any board in the sink, use hot water and dish detergent. Or, better yet, scrub the board with a solution of two teaspoons of chlorine bleach in a quart of water. Let it stand for a minute, then air or towel dry.
Plastic boards also can be cleansed in the dishwasher.
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