Sanitize Chopping Board Used for Meat, fish

Sanitize Chopping Board Used for Meat, fish

Escherichia coli, Staphylococcus aureus  and other bacteria can be found on poorly cleaned chopping board and the bacteria will be multiply increased which have served as for raw meat. To minimize the food contaminants for raw food and some vegetables or fruits, it’s better to choose two or more chopping board to use for different food in your household, one fore fruits, one for raw vegetables, and rest for chopping meat and fishes.

Chopping board doesn’t need to be sanitized after every use for cutting veggies and fruits which is so called fresh green food. However, you should sanitize them in time after work to chop for any kind of fish, poultry or beef, these foods could be breed bacteria more than green food.

We normally suggest not choose wooden cutting boards, because when these board gets to scratched or grooved from wear, it’s too easy for bacteria to get caught in the cracks. But when you already use for wooden boards, you should oil weekly to seal the grain against bacteria. Mineral oil works better than vegetable or cooking oil,  the latter ones spoil the wood and will produce a unpleasant smell.

Choose to use Plastic chopping board which has anti-bacterial additive is a way to sanitize the board by itsself, some test reports show antibacterial board is more safe than regular plastic boards..Escherichia coli, Staphylococcus aureus can be limited to be a small number or zero percentage as the report said. anti-bacterial function remains to be 99.99%.. highly recommend to use these boards.

If you've been working with particularly pungent foods like garlic, onions or fish, eliminate their odors trapped in the cutting board by wiping a fresh lemon wedge on the surface area after you've cleaned and disinfected it.