Chef issues bacteria advice over chopping boards and urges simple swap

Your chopping board could harbour bacteria that makes its way into your food, no matter how many times you wash it.

We all use chopping boards every time we prepare our dinner. Whether you're slicing up vegetables to put in a salad, chopping meat into chunks before you cook it, or peeling potatoes to make delicious roasties, chopping boards are a necessity in the kitchen.

There are different types of chopping boards, but the most common types are either plastic or wooden. But did you know that these types of boards are vastly different from one another - and one of them could be riddled with bacteria?

A chef on TikTok known as Chef Joshy spoke about the differences in chopping boards in a video on his channel, where he encouraged everyone using plastic boards to throw them away immediately in favour of a wooden one.

He began his video by stating you should never use any chemicals to "sterilise" your chopping board after you've used it. He then went on to speak about the benefits of using a wooden board, telling everyone to make the swap.

He said: "First, wood boards are very gentle on your knife. Second, they are naturally anti-bacterial. A lot of bacteria can't survive on the surface. Third, it's very easy to maintain. For example, this board has some blood on it, and all you need to do is use your knife to scrape it off. It comes off so easily.

"When the surface is not smooth or smells funny, do the same thing. Just trim it with your knife, and you've got a brand new board. Then, after a good wash, just always stand them up and let them breathe.

"And the final tip: Do not buy expensive wood boards. There's absolutely zero reason to spend money on a chopping board. Buy the cheap ones and rotate them every three to five years. That's enough."

Joshy went on to talk about plastic boards. He said plastic boards are used in the food industry because wooden ones may chip and end up in someone's food, which could be dangerous. However, he would never recommend plastic for home kitchens.

He continued: "I really don't recommend [plastic boards]. It's slippery. When you cut something wet, it is unsafe. Second, you see those stains? That's a sweet home for bacteria.

"Of course, you can wash them in the dishwasher, but that will weaken the plastic and release a lot of microplastics. Not great. If you have a plastic board, don't worry. Just use it for light tasks like cutting fruit or salad, and get yourself a nice, cheap, wooden board. You will never look back."

In the comments of his video, Joshy clarified that all boards can be washed with soap and water, but they should not be washed with chemicals. He also recommended having separate boards for raw meat and vegetables so there's no risk of cross-contamination if residual bacteria are present.

Commenters on the post thanked Joshy for his advice, while others responded with some of their own. One person said using sandpaper on a wooden chopping board can help to smooth it out once the surface becomes rough if you feel apprehensive about using a knife to do it.

They wrote: "What you need is sandpaper. One coarse and one fine. Sandpaper the wooden board weekly to remove the old layer. Start with coarse paper then smooth with fine paper. For fruits and veg, use a different wooden board from the meat one."

Another added: "I hope people listen. I knew this long ago. Never had a plastic board."

A third said: "Pro chef here. This dude is absolutely correct on all points. I just want to add if you want your wooden board to last longer, give it a quick rub down with some mineral oil every now and again."