Wooden cutting boards require require sanitizing and cleaning.
Using a wooden cutting board requires strict care to prevent bacterial growth. Because wood is porous, bacteria can grow within the wood. Without proper sanitation and cleaning, the spread of diseases such as E. coli and Salmonella can occur. Sanitized cutting boards also prevent cross-contamination of bacteria within your kitchen. Sanitize your board immediately after chopping meat, poultry and seafood, especially when you don't have another cutting board to prepare additional raw foods such as salads. Add this to my Recipe Box.
Instructions
1. Scrubbing material from your cutting board can help prevent bacterial growth.
Wash your cutting board with soap and hot water after every use. Use a sponge to clean off debris. Dry the cutting board on a plate rack or towel dry.
2. Spraying with vinegar or hydrogen peroxide between uses can prohibit bacterial growth.
Spritz vinegar onto your board. What's Cooking America recommends letting the vinegar sit for a few minutes then wiping it off. Vinegar acts as a disinfectant and removes bacteria.
3. Cleaning your board can help stop the growth of bacteria.
Wipe your board frequently when using it. Moisture caught on the board promotes bacterial growth.
4. Sanitize your board. Use a solution of 1 tablespoon bleach and 1 quart water, according to the Reluctant Gourmet. Thoroughly saturate your board with the solution for 10 minutes. Wipe the solution off and dry the board on a plate rack.
5. Coat the cutting board. Prevent bacterial growth by coating your board with a protective layer of USP-grade mineral oil once a month. Wipe down the board with the oil and remove any excess with a hand towel.
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