Wood Verses Plastic Cutting Boards Comparison Essay by flower

Wood Verses Plastic Cutting Boards
A scientific analysis of the different ways to sterilize wood versus plastic cutting boards and the different advantages.
# 789 | 1,854 words | 6 sources | 2000 | US
Published on Aug 26, 2001 in Biology (General) , Nutrition (General) , Chemistry (General)

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Written in the style of a scientific review article for a journal, this paper compares the sanitation of wood versus plastic cutting boards. One of the main points emphasized is the ability of each material to prevent disease and bacteria.

From the Paper:

"Every home, restaurant, and commercial food processing area needs a cutting and chopping surface. The materials these surfaces are made of have been under scrutiny as possible sources of foodborne illness. Most cutting board safety issues relate to cross-contamination, which results from processing ready-to-eat, non-cooked items (such as a salad) on a board previously used to cut animal products (1,6). The residue from the animal product inoculates the non-cooked food with pathogenic microflora. This residue, called biofilm, can be made of any number of food products, but the most common sources of pathogenic bacteria result from a biofilm deposit of chicken or beef extract ("juice")."

Cite this Comparison Essay:

APA Format

Wood Verses Plastic Cutting Boards (2001, August 26) Retrieved May 10, 2021, from https://www.academon.com/comparison-essay/wood-verses-plastic-cutting-boards-789/

MLA Format

"Wood Verses Plastic Cutting Boards" 26 August 2001. Web. 10 May. 2021. <https://www.academon.com/comparison-essay/wood-verses-plastic-cutting-boards-789/>