Bacterial Retention and Cleanability of Plastic and Wood Cutting Boards with Commercial Food Service Maintenance Practices.

The retention of bacteria on wood and plastic cutting board surfaces and their removal by washing, using protocols consistent with commercial food service, was examined. Plastic and wood boards were subjected to repeated hand and machine washing to simulate wear that would occur during commercial usage. Electron microscopy revealed a more pronounced wearing of the wood surface as compared to the plastic, with cracks on the wood that were sufficiently wide to entrap bacteria.