Is Your Cutting Board Dirtier Than a Toilet Seat? Let’s Find Out

Would you be horrified to learn that your cutting board might have 200 times more bacteria than your toilet seat? It’s a viral claim that’s been circulating for years, blowing up in an Instagram reel that racked up over 20 million views. But before you toss your cutting board in the trash, let’s break down the truth behind this alarming statement—and more importantly, learn how to keep your kitchen safe.

How Dirty Is Your Cutting Board, Really?

Here’s the deal: while the exact “200 times dirtier” statistic is hard to confirm (and likely exaggerated for shock value), there’s no question that kitchen surfaces, including cutting boards, can harbor plenty of bacteria. That’s because raw meat naturally contains bacteria, some of which come from the animal’s digestive system—aka fecal bacteria. But that doesn’t mean your cutting board is contaminated with bathroom germs. Instead, bacteria end up on your board simply from handling raw meat and failing to clean it properly.

Even if you’re vegetarian, your cutting board isn’t immune. Fresh fruits and vegetables can also introduce bacteria, and those little grooves left behind by your knife? They’re the perfect hiding spots for microbes. That’s why a quick rinse isn’t enough—you need to clean your cutting board thoroughly every time you use it.

Wood vs. Plastic: Which Cutting Board Is Cleaner?

For years, people have debated whether plastic or wood is the more hygienic choice. Some argue that plastic is better because it’s non-porous, while others point to wood’s natural antimicrobial properties. But a 2015 study in the Journal of Consumer Protection and Food Safety found no significant difference in bacterial levels between properly cleaned wooden and plastic boards.

More durable options like glass, stone, and bamboo exist, but they come with a downside: they’re so hard that they’ll dull your knives quickly (and in the case of glass, can even be dangerously slippery). The best approach? Stick with wood or plastic, clean your cutting board properly, and replace it once it’s visibly worn with deep grooves that are tough to sanitize.

How to Actually Clean Your Cutting Board

Good news: you don’t need fancy cleaners or extra effort to keep your cutting board safe. Just follow these simple steps:

Wash with warm, soapy water—scrub both sides, even if you only used one.

Sanitize regularly—a diluted bleach solution (1 tablespoon per gallon of water) or white vinegar can help disinfect.

Avoid soaking wooden boards—too much water can cause warping or cracking.

Let it dry completely—moist environments help bacteria thrive.

Use separate boards—keep one for raw meat and another for produce and bread.

The bottom line? Your cutting board isn’t out to get you, but it does need proper care. Whether or not it’s truly dirtier than your toilet seat is up for debate, but a little extra cleaning never hurts—especially when it comes to keeping your kitchen safe and bacteria-free.