Every kitchen likely has several or more cutting boards and they are probably used fairly often for the task of cutting or chopping all sorts of foods. A concern though is that of food-borne illness and/or cross-contamination on these cutting boards which can occur as a result of one or more ‘bad practice’ techniques.
Here is an important (and simple) health safety tip – how to keep your cutting boards safe from cross-contamination…
Separate Cutting Boards For Vegetables And Meat
ONLY use a particular cutting board for vegetables and ONLY use a different board for Meats.
I told you it was simple!
Here’s how I do it… I have a number of cutting boards. However I have purchased two different kinds – one kind has red colored (grip) edges which I only use for vegetables. It made sense to me that vegetables can be colorful, so I use the cutting boards with color for them, and I use plain cutting boards (or black edge grip OXO’s) for meat.
Note: Even though you washed your cutting board, it doesn’t necessarily ensure that you got everything (the ‘bad’ stuff is invisible).
Note: The tiny grooves in a cutting board caused by the knife provides a potential breeding ground for bacteria that may have resisted your last washing.
Cutting Board For Vegetables
Tip: How To Disinfect A Cutting Board
Wipe the cutting board with full-strength white vinegar after each use. The acetic acid in the vinegar is a good disinfectant, effective against E. coli, Salmonella, and Staphylococcus.
For even more effectiveness (e.g. after cutting poultry), use a paper towel to first wipe the board with vinegar, then use another paper towel to wipe it with hydrogen peroxide. Ordinary 3% peroxide is fine. Hydrogen peroxide is a surefire bacteria-killer.
Tip: How To Deep Clean A Cutting Board
Scrub it with a paste made from the following recipe:
1 tablespoon baking soda
1 tablespoon salt
1 tablespoon water
Rinse thoroughly with hot water.
(This has been a ‘modern survival’ tip 😉 brought to you by Modern Survival Blog)