Medbroadcast  Powered by MediResource
 Search

Go
 Browse alphabetically
ABCDEFGHIJKLMN
OPQRSTUVWXYZ
HEALTH TOPICS
Family & Child Health
Men's Health
Women's Health
Seniors' Health
Addiction
Allergy
Ankylosing Spondylitis
Arthritis (Rheumatoid)
Asthma
Atrial Fibrillation
Baby Health
Back Health
Bedwetting
Bladder (Overactive)
Brain Health
Cancer
Childhood Vaccinations
Cholesterol
Crohn's & Colitis
Cold and Flu
COPD NEW!
Cosmetic Procedures
Depression NEW!
Diabetes
Digestive Health
Ear Health
Eating Disorders
Eye Health
Flu (Seasonal)
Fertility
Fitness
Healthy Skin
Heart
High Blood Pressure
HPV
Hyperhidrosis
Incontinence
Infection
Kidney Health
Lung Health
Medications and your Health
Menopause
Mental Health
Multiple Sclerosis NEW!
Natural and Complementary Therapy
Nutrition
Obesity
Oral Care
Osteoarthritis of the Knee NEW!
Pain
Pregnancy
Psoriasis
Psoriatic Arthritis (PsA)
Seasonal Health
Sexual Health
Sleep Health
Stroke Risk Reduction
Smoking
Weight Management
Workplace Health
Yeast Infection
All health channels

STAY CONNECTED
RESOURCES
Ask an Expert
Clinical Trials
Find a Specialist
Health features
News
Tools


Condition Info Drug Info Tests and Procedures Natural Products Ask an Expert Support Groups Clinical Trials
Home Bookmark Page Send to a Friend Sante Chez Nous Subscribe
Medbroadcast Home
Medbroadcast Home
Ask an Expert
Clinical Trials
Find a Specialist
Health features
News
Tools



Cutting board safety

To eat healthy, it helps to have a healthy kitchen. Cutting boards are handy helpers when it's time to chop vegetables or mince garlic or slice the salmon steaks for dinner. But if they are not handled properly, cutting boards can harbour harmful bacteria, including E. coli and salmonella, which can lead to a foodborne illness infection (food poisoning). Take care in the kitchen with a few cutting board health and safety guidelines:

Choose your boards carefully. Wooden cutting boards look nice, but wood is porous - like a sponge. Bacteria can seep into a wooden cutting board and get lodged into any grooves or pits on the surface. Nonporous boards made from plastic or acrylic are easier to clean and care for than wood, and there is less risk that bacteria will be left on the surface after a proper cleaning. However, there is some debate on whether nonporous boards are actually better than wooden cutting boards. Some studies show that bacteria left on the surface of wooden cutting boards seep into the wood to make the surface that comes in contact with food bacteria-free, but the bacteria stay and multiply on the surface of nonporous cutting boards. So pick whichever board suits your fancy - just follow the cutting board safety and food handling recommendations.

Two are better than one. If you can, set aside one cutting board that is strictly for fresh produce and breads and another board to be used when preparing raw meat, poultry, or seafood. In this way, you protect yourself from the cross-contamination that may happen when bacteria is transferred from one food (that will be cooked) to another (that may be eaten without further cooking). If you often prep and cook meats, seek a board with a groove around the board for catching juices. Or you could do as some people do when prepping and cutting meat products: Skip the cutting board and use a dishwasher-safe plate or platter instead.

Lather, rinse, repeat. After each time you use your cutting board, wash it with hot, soapy water. Rinse with clear water and air dry or pat dry with a clean paper towel. Allow cutting boards to dry completely; wet conditions encourage bacteria build-up. It is advised that cutting boards get a more complete sanitizing periodically, depending on how often you use them. Here are some safe, sanitary options:

  • Run your boards through the dishwasher. The dishwasher's high temperatures and pulsating cleansing assures that any bacteria on your cutting board will be removed or destroyed. Plastic, acrylic, glass, and solid wood (i.e., not laminated wood) boards can be cleaned in the dishwasher.
  • Try a bleach blend. Mix one tablespoon of liquid chlorine bleach with about 3.75 L of water and douse the surface of cutting boards. Let it stand for a few minutes and follow up with a clear water rinsing and air or pat drying. You might also keep a blend of this bleach solution on hand in a spray bottle for quick disinfecting.
  • Give your boards a vinegar bath. Pour some vinegar on a clean paper towel and wipe down your cutting board. Wait 10 minutes. Then use a new paper towel coated in 3% hydrogen peroxide for a second wipe-down. Let the board sit for 10 minutes before rinsing. White vinegar works well on wooden cutting boards, too.

Let go. Even if your cutting boards don't crack or break, every one of them will wear out eventually. When a board is visibly worn or has deep grooves and cuts in its surface, it's time for an upgrade.

Amy Toffelmire



Advertisement

Did you find what you were looking for on our website? Please let us know.

Hot Topics - Bedwetting, Depression, Flu (Seasonal), Healthy Skin, Incontinence, Multiple Sclerosis, Psoriasis, Stroke Risk Reduction

Condition and disease information is written and reviewed by the MedBroadcast Clinical Team.


The contents of this site are for informational purposes only and are meant to be discussed with your physician or other qualified health care professional before being acted on. Never disregard any advice given to you by your doctor or other qualified health care professional. Always seek the advice of a physician or other licensed health care professional regarding any questions you have about your medical condition(s) and treatment(s). This site is not a substitute for medical advice.
© 1996 - 2014 MediResource Inc. - MediResource reaches millions of Canadians each year.