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Why Wood is a Better Chopping Board Than Plastic

Wood is rather water absorbent, so it dries quicker and gives bacteria less time to survive

than plastic, which absorbs no water and takes longer to dry.

A study at the University of California at Davis Food Safety Laboratory has shown that wood

contains natural antibiotic agents that retard bacterial growth. In addition, wood’s capillary

action seems to draw bacteria inward, where they no longer reproduce and eventually die.