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Germ studies show that a kitchen cutting board carries up to 200 times more bacteria than a toilet seat.
This is because homeowners clean their bathrooms with fervor, while only “rinsing” down parts of their kitchens.
In failing to disinfect cutting boards (among other kitchen mainstays), homeowners in Longmont and everywhere else leave untouched a prime bacteria breeding ground, and may be getting sick as a result.
According to the CDC, 48 million Americans get sick from food-borne bacteria each year.
If it’s been a while since you’ve cleaned your kitchen cutting board, here are some tips on how to do it properly.
Homeowners with plastic cutting boards will have an easier go that homeowners with wooden cutting boards. If your cutting board is plastic, just place it in the dishwasher with dishwasher detergent. If your dishwasher has a “sanitize” feature, be sure to select it.
If your cutting board is made of wood, or another material that may crack and/or splinter in a dishwasher, follow these steps instead :
- Prepare a solution of natural dish soap and hot water.
- Without submerging the cutting board, scrub it with the solution.
- Towel dry the board and allow it to air-dry until completely dry.
- Apply a thin layer of undistilled white vinegar to the board surface either by spray can or paper towel.
- Allow the vinegar to sit for 30 minutes, then wipe clean.
For preventative care, you should also consider using separate cutting boards for meats and for fruits and vegetables. This can prevent cross-contamination. In addition, purchase a food-grade mineral oil and apply it to your wooden cutting boards regularly.
The kitchen is among the “germiest” places in your home. With extra attention, though, you can help keep it as bacteria-free as possible