Safety Cutting Boards

Healthy eating is important to have a clean kitchen. Cutting boards are handy when it comes time to cut the vegetables, chop the garlic finely or cut salmon steaks. By cons, if they are not maintained properly, cutting boards can become a haven for harmful bacteria, including E.coli and Salmonella, and cause food borne illness (food poisoning). Take care of your kitchen tools and follow the recommendations on the safety of cutting boards listed below to stay healthy.

Choose your boards carefully. The wooden cutting boards are attractive, but the wood is porous like a sponge. The bacteria can get into a wooden board and lodge in the grooves or small cracks on the surface. Boards, porous plastic or acrylic are easier to clean and maintain than wooden planks and in addition, it is less likely to be more bacteria on their surface after a good cleaning. However, the real superiority of non-porous cutting boards on wooden planks provoking discussion. In fact, according to some studies, the bacteria that remain on the surface of wood planks seep into the wood and, therefore, there is more bacteria on the part of the plate that comes into contact with food ; on the boards with a nonporous surface, the bacteria cling to the surface and multiply. So, choose the type of board you like, but be sure to follow the recommendations on the safety of cutting boards and food handling.

Two are better than one. If you can, book a cutting board strictly for bread, fresh fruit and vegetables, have another one for the preparation of meat, poultry or seafood. This way, you will help protect a increase-st cross contamination that could occur when bacteria are transferred from one food (to be cooked) to another (which may be eaten without further cooking). If you prepare and cook meat often, get a plank grooved to collect the juice. You can also imitate what others are doing to prepare and cut meat products, or use a plate or tray is dishwasher-safe, rather than a cutting board.