The plastic cutting board is regarded as the most practical of all available chopping boards because they are viewed as the most hygienic and the easiest to use.
The plastic cutting board are used in all commercialized kitchens, a plastic material is preferred here for many reasons, here are a few reasons of them:
1.) Plastic boards can be put in hot dishwashers or even sterilizers and resist in very high temperatures that kill most awful bacteria. A wooden or bamboo cutting board would be warped very quickly under these conditions. Though, glass cutting boards can resist high temperature, are avoided due to their heavy weight
2.) Plastic chopping boards do not gather germs after sanitizing but MUST be left to dry up before using them again. Cutting board with antibacterial additives, keep 80-90% bacteria away than normal boards. The additives are mixed together with the material inside, and the additives should be more than 0.5%, then only, it will work for killing the bacteria
3.) Plastic chopping boards often come in sets of different bright color and different sizes, so that different foods can be kept separate for hygiene and allergy reasons. For example, in professional kitchens, there are six different colors each for raw meat, cooked meat, fish, dairy and bread, vegetables, fruit, and fish. different sizes also very useful, such as, if we need to cut a small piece of apple, we can use a small board, otherwise, we can choose medium or large or X-large ones.
4.) Plastic chopping boards often come with a ‘juice groove’ around the edge. This is really convenient if you are cutting raw (and bloody) meat or exceptionally juicy fruit.
5.) To sanitize your boards, use a chlorine solution made of one tablespoon of chlorine bleach per gallon of water. You can also clean out any pesky smells that have lingered with lemon and salt.Need-To-Know Information Before Purchasing a Plastic Cutting Board