Why you should never use dishwashing liquid to clean your chopping board.


Why you should never use dishwashing liquid to clean your chopping board.

CHOPPING boards are a kitchen fixture in every home, and they’re used for everything from cooking three-course dinners to grabbing a quick snack, but how do you keep them clean?

In order to prevent cross-contamination and hazardous bacteria from ruining your food, your kitchen is one of the most crucial places of your home to keep clean. Dishwashing plates and glasses is a no-brainer, as is hand-washing pots, pans, and trays in hot soapy water – but how should you clean your chopping boards? Despite the fact that they appear to be a washable surface, the jury is yet out on how successfully soap combats bacteria on these prep stations.

Whether you favor heavy wooden chopping boards or plastic chopping boards, your chopping board could be harboring more bacteria than you realize.

Chopping boards, according to NHS direct, have 200 percent more bacteria than a toilet seat, so if you haven’t already, it’s time to give them a thorough cleaning.

These multi-use boards are perfect for preparing food, from raw meat and fish to fresh salad and vegetables – but keeping your board clean in between uses isn’t as simple as giving it a quick washing to kill deep-rooted germs.

Invisible germs on your cutting surfaces could be to blame for an upset stomach, or worse, E.coli and Salmonella-related nausea and vomiting.

Washing up liquid is great for cleaning non-porous surfaces like plates, bowls, glasses, and mugs, but not for chopping boards because it doesn’t clean deep enough.

When cleaning your chopping boards, make sure to scrub deep into the grooves to remove any food particles or bacteria that may be forming, and use more than simply dishwashing solutions.

Grease and filth can be removed with dish soap, but you should use boiling water and food-safe disinfectants instead.

Following the Food Standards Agency’s advice and using color-coded boards for specific items is the simplest approach to avoid cross-contamination in your kitchen.

You’ll have more control over the transmission of bacteria this way since you’ll know that raw boards will only touch raw meat before cooking and vegetable boards will only touch raw products that are safe to eat raw.

Clean the cutting boards. “Brinkwire News in Condensed Form.”


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