Antibacterial test of chopping board utilized small lumber from thinning of white cedar
Chopping boards produced from the thinning of white cedar were used for an antibacterial test using an all-round welsh onion. The lumber used was straight grain and with knots. The control chopping board was made from spruce wood. An antibacterial effect was observed on all chopping boards, especially on the straight grain chopping board. The viable count on the straight grain chopping board was not immediately counted after the application of welsh onion suspensions. After 2h, the viable count on the straight grain chopping board decreased to 6 CFUs/25㎝2. The antibacterial effect of the chopping board was better for coliforms than for live bacteria. In the future, it is imperative to discuss the antibacterial effects of different chopping boards and the permeability of welsh onion suspensions in the chopping board.