Myth 1: Wooden cutting boards have more bacteria
In our lives, sometimes we hear things, we read things and we live by it thinking it's right. Sometimes it turns out it is just a myth. So tonight, I'm going to start a little series about some common food myths. The first myth being that one should never use wooden cutting board for meat because they are full of bacteria. It is commonly believed that the sharp knife cutting into the board causes little scratches, through which later juices from meat settle into. They become a breeding grown for bacteria that cannot be easily washed away. As a result, wooden cutting boards become a 'no no.' Plastic cutting boards are better. Now some even say they are made with anti-microbial technology that ensures it remains bacteria free. Sadly, it's all just a myth. It doesn't matter what kind of cutting board you use, wooden or plastic, it does not reduce the number of bacteria, according to University of California: Davis, Dean O. Cliver, Ph.D of the U...