Kitchens are breeding grounds for bacteria. One breeding ground that’s oftentimes overlooked is the cutting board. Yup, as we speak the cutting board in your kitchen is probably nurturing a whole army of little buggers waiting to make you sick. But choosing the right board can stop the bacteria menace. So here are some cutting board facts that might help you in switching cutting board types.

• Plastic cutting boards are amazing breeding grounds for bacteria, especially those with deep scratches on them.
• Wooden boards happen to be more sanitary than plastic ones when it comes to meat and poultry.
• Experiments showed that nearly 100% of bacteria were gone in wood cutting boards when left overnight. A theory says that wood cells probably absorb and trap bacteria. Old wood is also said to perform better than new ones.
• Cross-contamination is always a concern so it’s wise to keep a unique cutting board for meat, fish, poultry, and fruits and veggies.
• Always wash boards after using them. Wash and scrub them with soap and warm water. Be extra thorough when the board’s got grease.