Originally Posted by chef2sail
Shawn and I disagree about this. Wood cutting boards are not permitted by 98% of the Health departments accross the country. The main reason is the porus nature of the wood which prevents it from become easy to clean and sanitizable. The old way in restauants was to bleach them, but thats not good for the environment either.
As Dave says, we disagree on the topic. The porus nature of wood is exactly what makes it safer than plastic. As linked in the articles I posted, even the USDA has changed its guidelines on the use of wood boards. The key is used plastic boards that are scared by knives, allow bacteria to become difficult to remove and/or kill, wood does not and therefore is actually safer for the home cook.
As always, food prep & cooking at home (or boat since we are discussing galley ware) vs. a commercial kitchen setting are very different.
Sorry Dave, provide some scientific evidence that plastic is actually safer than wood and I will listen, until then
Another article on research showing that wood may be the better choice, http://www.hi-tm.com/Documents2008/cutboard-eval.pdf