Bamboo vs. Plastic Cutting Boards: Hygiene and Professional Kitchen Uses
Have you ever pondered whether a bamboo cutting board is more hygienic than a plastic one, or why wooden chopping boards are still widely used in professional kitchens? Let's delve into the details that make each type of cutting board unique and compare their hygiene and practicality.
Hygienic Properties of Bamboo and Wooden Cutting Boards
The natural charm of wooden cutting boards, particularly bamboo, is well-known. Anyone who has observed consumer shows or trade shows will attest to the warm touch and gentle rubs many people give to wooden boards. This is because, in the natural health-sensitive world, wood remains a favored material for cutting boards.
A study by the American Journal of Infection Control (AJIC) demonstrated that natural wooden boards have hygienic properties, although bamboo, being a grass, wasn't tested scientifically. However, considering its hardness and resistance to bacteria, it can be inferred that bamboo might share similar hygienic properties with other wood types.
Practical Considerations in Professional Kitchens
Professional kitchens, especially those in commercial settings, have stringent cleaning and hygiene standards. One of the key benefits of plastic cutting boards is their ease of cleaning in industrial dishwashers. They are color-coded for food safety, with white for cooked food, red for red meat, yellow for poultry, and green for vegetables. This system can help prevent cross-contamination and ensure food safety.
Wooden Boards and Their Strengths
Wooden cutting boards, especially bamboo, provide a non-slip surface that can be rounded to better fit the contours of your hand. They are durable and can last a lifetime, provided they are well-maintained. However, one downside is that they require more attention and regular cleaning to avoid harbouring bacteria. Wooden boards can get grooves that trap bacteria, but these can be cleaned effectively with proper care.
Bamboo Cutting Boards: A Hard but Single-Use Material
Bamboo is an incredibly hard wood, which can be a double-edged sword in a professional kitchen. While it offers excellent durability, it can also dull knives more quickly. A slightly softer wood might be more suitable for frequent use in busy kitchens. Despite these drawbacks, bamboo boards have gained popularity for their environmental sustainability and aesthetic appeal.
Practical Challenges and Solutions
Professional chefs often need to chop foods that require significant force to slice properly. Bamboo, although hard, may not be the ideal choice for tasks that need a bit more impact. For instance, I have found that wood boards provide the necessary hardness and surface area when making minced meat, which is a highly demanding task. Plastic boards can break easily under such conditions.
Many professional chefs recommend using wooden or bamboo boards for routine tasks and reserving plastic boards for high-impact jobs. This way, both types can be used to their strengths without compromising hygiene or longevity.
Conclusion
When it comes to hygiene, both bamboo and wooden boards can be effective if cared for properly. Plastic boards offer the convenience of machine washing and color coding, but may have hidden grooves that can trap bacteria. Wooden and bamboo boards, while less convenient for immediate dishwasher cleaning, are durable and can be made to remain hygienic with regular cleaning.
Ultimately, the choice between bamboo and plastic cutting boards depends on your specific needs and preferences. For a professional kitchen, a balance of hygiene, durability, and ease of use is crucial.