The suitability of wood as a traditional material for crafting cutting boards for food preparation has long been a topic of debate. Central to this discussion are concerns about the hygienic properties of wood, primarily due to its porous structure and hygroscopic nature. These characteristics raise concerns about the potential retention of microorganisms within the wood, making them inaccessible to standard cleaning and disinfection methods. Consequently, there is a risk of these bacteria being released back to the wood surface, posing a threat of food recontamination. However, there is research that has shed new light on this issue by suggesting that wood can possess bactericidal properties leading to reduced microbiological loads compared to plastic cutting boards. Therefore, this study aimed to explore the behavior of various microorganisms on professional cutting boards made from sugar maple wood compared to those made from high-density polyethylene (HDPE). The cutting boards were inoculated with 4.7 log10 cfu/cm2. In the trials, maple cutting boards exhibited a significant reduction in E. coli detection rates to the detection limit of 1.7 log10 cfu/cm2 after just two hours, even without cleaning. While S. aureus showed delayed reduction on the cutting board surfaces, HDPE boards presented overall higher detection rates compared to those made of sugar maple wood. Based on these findings, a reevaluation of wood’s hygiene status in the food sector is required.
