Cleaning cutting boards
Consumers should be aware that there are certain risks involved with food preparation on a cutting board that can be managed with proper cleaning. The possibility of bacterial infection from a cutting board can be minimized by keeping the cutting board clean and thus avoiding cross-contamination.
Always follow the U.S. Food and drug administration recommendations concerning cutting boards:
- Wash your cutting board with soap (and dry it immediately)
- Consider using two cutting boards when preparing a meal: one for cooked foods and another for ready to eat foods.
- If you only own one cutting board, wash immediately after preparing raw meat, and before foods like fresh vegetables that will be eaten without uncooked
- Another option for a single cutting board owner is to prepare the uncooked foods first and keep them at a distance.
Cleaning a wood cutting board
The FDA also recommends using solid maple wooden cutting boards over those made of soft porous materials because smooth surfaces can be cleaned effectively with ease.
Studies have also shown that wood cutting board can be effectively disinfected by microwaving the board on "high" for 4 minutes - something that can not be done with plastic board.
Read the care guide in order to avoid the creating of cracks in the wood which the FDA warns are a safety risk.
References
Fresh and Frozen Seafood: Selecting and Serving it Safely
Disinfection of household cutting boards with a microwave oven
