In the realm of kitchen hygiene, your cutting board might be harboring a shocking amount of bacteria—potentially even more than your toilet seat! With the help of food safety experts, we delve into the best cleaning practices to ensure this essential kitchen tool is safe for your culinary creations.
The Germiest Kitchen Item
Recent findings by microbiologists have placed cutting boards high on the list of household items teeming with germs, alongside notoriously filthy companions like kitchen sponges and water bottles. While this revelation may sound alarming, it’s crucial not to let it induce a panic. Instead, it serves as a timely reminder that proper cleaning techniques can significantly reduce the risk of foodborne illnesses lurking in your kitchen.
“Cutting boards can be a breeding ground for harmful bacteria like salmonella and E. coli,” warns Dr. Keith R. Schneider, a professor of food safety at the University of Florida. The key to maintaining a clean and safe cutting board lies in understanding the correct cleaning methods, which can help eliminate odours, stains, and harmful pathogens.
How to Clean Your Cutting Board
When it comes to cleaning, Dr Schneider reassures us that the classic soap-and-water combo remains a reliable option for most situations. Here’s a breakdown of effective cleaning practices:
Dishwashing and Handwashing
Most plastic, glass, composite, or stainless-steel cutting boards can be safely cleaned in the dishwasher. Placing them on the bottom rack allows the high temperatures to effectively sanitise the surfaces. However, wooden cutting boards require a gentler approach. Handwashing is the only safe method for these, as dishwashers can cause warping and cracks.
If you’ve accidentally tossed a wooden board into the dishwasher, fear not. If it’s still intact, avoid repeating the mistake and consider treating it with a food-grade oil to help maintain its integrity. “I apply food-grade oil to my maple board after each wash, and it has stayed in great shape for nearly a decade,” shares food writer Marian Bull.
Daily Maintenance
To prevent bacteria from thriving, it’s essential to dry your cutting board thoroughly after washing. Use a cloth or paper towels to wipe away moisture, and store the board upright against a wall to ensure proper airflow. A damp environment is a perfect breeding ground for germs, so let it dry completely before putting it away.
Do You Need Antibacterial Soap?
While it may be tempting to reach for antibacterial soap, Dr Schneider suggests that regular dish soap, such as Dawn or Palmolive, is just as effective. “Antibacterial soaps don’t provide any significant benefits over standard options,” he explains. A vigorous scrub with your preferred dish soap and some warm water is typically sufficient for most cleaning tasks.
The Right Way to Sanitize
For those times when you’ve been cutting raw meat, a higher level of sanitation is warranted. While dishwashers do their job, sanitising manually is also an option. Dr Schneider recommends creating a bleach solution: mix one tablespoon of unscent
