Chicken Breast Contamination Removal Efficiency with Different Cutting Boards Materials and Cleaners

Abstract

Cutting boards are common tools in the kitchen. Previous studies have shown that different kinds of materials/surfaces have different levels of cleaning difficulties, and different cleaning methods also vary in cleaning efficiency. Here we want to study whether there will be meat contamination after cutting chicken breasts on different materials, including wood, plastic and iron, after applying different cleaning methods, including liquid cleaner, solid cleaner and water. Here we show that only the materials of cutting boards affect the number of meat residuals. Among all three tested, iron cutting boards have the lowest meat residuals. No statistically significant differences were found among different cleaning methods. Our study provides an insight that plastic or wood cutting boards that are commonly used in the home kitchen and restaurant might be a source of cross-contamination.