Hong Kong foodie Cai Wei mentioned in his blog that the Japanese government stipulates that cutting raw sashimi must use plastic cutting boards, because it is not easy to collect bacteria, which can effectively prevent food-borne diseases that may be caused.
The chopping boards traditionally used in Chinese households are all woody. They are natural but bulky. There are many wooden voids, which are prone to cracks and dirt. Especially after washing, it is not easy to dry and become an important place for breeding bacteria.
Nowadays, households use plastic cutting boards, which are lighter, easier to clean and dry. However, when the meat is cooked, plastic fine particles are mixed into the dish, and many people are worried about being poisonous. In fact, there is no need to worry. Food grade chopping board plastic fine particles are non-toxic and will be excreted from the feces even if eaten.
Some people have experimented with 14 million E. coli contaminations per square centimeter of cutting board. After washing with tap water for 1 minute, there are still 70,000 wooden cutting boards and only 600 plastic cutting boards. If detergent is used, There are 300 and 200 on each of these two cutting boards.
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