Cutting Board - Cleaning
Cutting Board Safety
Bacteria can hide in cracks and grooves in cutting boards. But with the right care and cleaning, your non-porous cutting board can be a safe and useful tool for preparing meat.
A good cutting board is smooth, durable and non-porous. Choose a board that you can clean easily and that will resist deep scratching with use. Use multiple cutting boards. Keep one board for raw meats, poultry, and seafood, and another board for foods like fruits, vegetables and cheeses.
Clean Your Cutting Boards - How To
By Cait Johnson, inspired by the work of Annie B. Bond.
The holidays are prime time for those of us who love to cook, and our cutting boards usually get quite a workout. But we don’t want to risk food poisoning from lurking bacteria!
Here is wise advice for keeping your cutting boards clean, and you and your family safe.
* Don’t use a cutting board to cut meat, unless you can put it in the dishwasher. Recommend using a dishwasher-safe plate instead.
To clean cutting boards that are used for produce, try one of these three options.
Option One: The Environmental Protection Agency notes that soap and water kills bacteria. Wash the cutting board with soap and water (note: be sure to use real liquid soap, such as Dr. Bronner’s). Scrub with a sturdy scrub brush, to get into all the nooks and crannies.
Option Two: Wash with 3 percent hydrogen peroxide alternating with straight white distilled vinegar. Let each material rest on the cutting board for 10 minutes or so before rinsing.
Option Three: If you like the smell of lavender, make an antibacterial spray by mixing about 10 drops of the pure essential oil of lavender to 1 cup of water in a spray bottle. Shake to blend. Spray on the cutting board and don’t rinse.
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