Most people use plastic cutting boards because they’re inexpensive, easy to clean, and seemingly hygienic. But what they don’t know is that, over time, the knife leaves invisible micro-cuts where bacteria can foster and survive even after washing.Research has announced that plastic cutting boards can bear bacteria such as Salmonella or E. coli, especially if used to cut raw meat and then vegetables without proper disinfection.
The revolution: antibacterial cutting board with nanoparticles
Today, innovation in health and cooking has taken a step forward with antibacterial cutting boards, made with silver nanotechnology or resins that “trap and neutralize” bacteria on contact.
