Date of Submission
Project Advisor 1
Cutting boards are used in our daily life, however not all cutting boards are created equal. From plastic to glass, to wood, there are all kinds of materials for this everyday object but how do we know which one is best? There are physical properties to be considered but what about the food safety of these products? With foodborne pathogens causing millions to get sick every year and killing thousands it's important to mitigate these risks whenever possible. That’s why this study aims to determine which of the most popular cutting board materials is the best for everyday use. By using E. coli to infect different board materials with different amounts of usage this study looks to see if there are any unique differences amongst the materials. However, during the study, an even more apparent need arose to determine the best methodology for testing cutting boards.
Open Access Agreement
Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 4.0 License.
Herrick, Hannah Victoria, "A Comparison of the Growth Properties of E. coli on Wood, Plastic, and Bamboo Cutting Boards" (2020). Senior Projects Spring 2020. 135.
This work is protected by a Creative Commons license. Any use not permitted under that license is prohibited.Bard Off-campus Download
Bard College faculty, staff, and students can login from off-campus by clicking on the Off-campus Download button and entering their Bard username and password.