Feature

January 1997 Issue

Battle of the Cutting Boards: Plastic vs. Wood - Round 2

Phones rang off the hook at the U.S. department of Agriculture's (USDA) Meat and Poultry Hotline several years ago when more than 500 consumers called, asking: "What type of cutting board should I use?" The flurry of calls was triggered by a University of Wisconsin study, which suggested that wooden boards had antimicrobial qualities, while plastic boards were conduits for food poisoning. Food safety experts at the USDA had long recommended plastic boards

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