In 2018, SGS, the Swiss multinational company, tested our products. The test was performed in Korea, by one of our distributing partners.
The MFDS Standards and Specification Test Method for Food Utensils, Containers and Packages, shows results of non-detected Formaldehyde and 99.9% Antimicrobial activity, meaning that post-use in the kitchen represented no presence of bacteria.
Why is this important?
According to a scientific study on Plastic and Wooden Chopping Boards, conducted by Dean O. Cliver, Ph.D, it has transpired that wooden cutting boards are, in fact, hygienic owing to the fact that certain types of wood do seem to exhibit antibacterial properties. The research was carried out at the University of Wisconsin and involved the testing of an extensive range of wooden and plastic chopping boards made from different sourced materials in order to see how long various examples of dangerous bacteria could survive on each type of cutting surface.
Wood cutting boards kill bacteria. Wood binds up water, which bacteria need to grow. Wood also contains antimicrobial compounds. While it may seem like plastic is non-porous and can't absorb liquids, with use the surface becomes knife scarred. This rough surface is exceptionally difficult to clean, even with bleach or running through the dishwasher. Wood, by contrast, shows the ability to halt the growth of and kill bacteria applied to its surface. Both new and used wooden cutting boards maintain this ability equally well.