Why must cutting boards be made from non-porous materials?

Cutting boards made from non-porous materials are crucial in preventing the absorption of bacteria. Non-porous surfaces do not have tiny openings or crevices where liquids and food particles can seep in and become trapped. This characteristic helps minimize the risk of bacterial growth, which can thrive in porous materials that retain moisture and remnants of food.

When using non-porous cutting boards, it is easier to clean and sanitize them effectively. Bacteria can easily be wiped away from these smooth surfaces without lurking in hidden gaps, making them a more hygienic choice in food preparation settings. This quality is vital in maintaining food safety, as it helps prevent cross-contamination between raw foods and ready-to-eat items.

The other options, while they may address some aspects of cutting board considerations, do not primarily focus on the hygiene and safety concerns that are the main reasons for choosing non-porous materials. For instance, aesthetic appeal, weight, and costs are secondary to the fundamental need for ensuring food safety and minimizing the risk of foodborne illnesses.