How clean do you think your kitchen is?
Even if you have the cleanest, best-looking kitchen in the world, it still doesn’t guarantee 100% protection against germs.
Because basically, anything your food touches can be a source of contamination and foodborne illness such as diarrhea - including your chopping board.
Recent research found that for every square centimeter of an old chopping board, it could harbor at least 24,000 bacteria - that alone is 200X dirtier than a toilet seat.
Who would’ve thought that one of the essential utensils you use on a daily basis could be causing you severe bouts of food poisoning.
Regardless of whether you use plastic or wooden chopping board, bacteria particularly from raw poultry, fish and meat could be trapped inside the scratches of your old chopping board.
Reduce Your Risk of Foodborne Illnesses
Despite your best intentions, you may not be doing everything right when it comes to using your chopping board.
Dr. Lisa Ackerley, The Hygiene Doctor, revealed the common mistakes people are making and some tips to keeping your kitchen and chopping board germ-free.
1. Use separate chopping boards for raw meats and vegetables.
If you cut up a raw chicken, and then use the same cutting board to slice a tomato for your salad, you run the risk of cross-contamination – bacteria from the meats may stick to the cutting board and transfer to vegetables and fruits.
So remember to use separate boards for raw and ready-to-eat foods. Avoid mixing up the boards by marking them with the foods they are for.
2. Sanitize all chopping boards before putting them away.
Disinfecting is the way to go when you are cleaning your kitchen, especially your chopping board.
You can either use a dishwasher (as this will disinfect with heat) or you can also opt for food safe, antibacterial cleanser. Spray the cleanser on the board, allowing it to soak for about five minutes, before rinsing it with running water. It’s best to dry it with a paper towel - not a dirty tea towel.
3. Avoid using a cloth to clean chopping boards.
Studies have shown that the kitchen cloth is often the dirtiest thing in the house.
Bacteria from the chopping board can contaminate the cloth and be spread around the kitchen when you wipe the next surface. So you might wanna think again the next time you want to clean up after preparing raw meat, poultry or vegetables.
4. Replace regularly
When your chopping boards get really scratched, bacteria and food hiding in the cracks and crevices will be a lot harder to get properly clean, so it’s best to replace it with a new one. According to cleaning experts, chopping boards should be replaced every 12 months or when it gets excessively grooved and cracked.
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References:
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Downey, A. (2017). ‘Chopping boards are a dangerous source of cross-contamination’. [online] NewsComAu. Available at: https://www.news.com.au/lifestyle/home/interiors/chopping-boards-hold-200-times-more-dangerous-bacteria-than-a-toilet-seat/news-story/dd1b58bc2fadb25f331c8bf22962f826.
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Foodsafety.ca. (2017). Cutting To The Truth of Chopping Board Hygiene. [online] Available at: https://www.foodsafety.ca/blog/cutting-truth-chopping-board-hygiene.
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Jayne, T. (2019). Scratches On Your Old Chopping Board Could Contain 200x More Germs Than Your Toilet Seat. [online] SAYS.com. Available at: https://says.com/my/news/scratches-on-your-old-chopping-board-could-contain-200x-more-germs-than-your-toilet-seat.
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Shipman, M. (2014). Fast Facts About Cutting Boards and Food Safety in Your Kitchen. [online] NC State News. Available at: https://news.ncsu.edu/2014/09/cutting-boards-food-safety/.
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