Are wooden cutting boards unhygienic?

Wooden cutting boards are just as hygienic as any other kitchenware. They are clearly superior to plastic cutting boards in particular.

When we talk about hygiene, we usually mean possible germ contamination. This is relatively low in wood, and hardwoods such as teak even have a slightly antibacterial effect. Tests have shown, however, that germs survive for a particularly long time in plastic boards.

Basically, it all comes down to proper care. After use, a cutting board should be cleaned with hot water on both sides and left to dry standing up overnight. Be careful: do not put the board on the heater - wood does not tolerate large temperature differences. And damp boards do not belong in the cupboard, as they can develop mold there.

You don't have to pay much attention when cutting vegetables, herbs or fruit, but you do have to be careful when cutting raw meat. Meat carries bacteria that can lead to food poisoning. To reliably kill germs, experts recommend cleaning cutting boards with as much hot water as possible and choosing a washing program of at least 60 degrees for boards that can be put in the dishwasher. When washing by hand, use hot water and detergent and make sure the sponges are clean. Important: Always let the boards dry well, because most germs are not resistant to drying.

The professional uses different boards for different foods, for example one for meat, a second for fruit or vegetables and a third for bread. This prevents germs from being transferred from meat to other foods.