According to the NHS, the average chopping board contains 200% more faecal bacteria than a toilet seat.  Bacteria, including salmonella and e-coli can breed on your board, causing serious food poisoning which can be fatal.

Plastic has long been considered the most hygienic material because it’s non-porous.  However, research to the contrary has suggested because plastic stays wet longer, bacteria actually survive longer.  Whichever you have, the most important thing is effective cleaning and sanitation.

Experts advise using separate cutting boards for red meat, poultry, fish and vegetables to prevent cross contamination. A good way to implement this to buy 4 boards in different colours for each food group.