By — Diana Kohnle
(HealthDay News) — Cutting boards are essential kitchen tools, but it’s important to clean them properly to avoid cross-contamination and food-related illness.
The U.S. Food Safety Inspection Service suggests:
- If you use a cutting board for meat, make sure you use a separate one for other types of food such as produce or bread, etc.
- Clean a cutting board with hot, soapy water, followed by a rinse in clean water and patting dry with a clean towel.
- Wash nonporous plastic, acrylic, glass and solid wood cutting boards in the dishwasher.
- Clean wooden and plastic cutting boards by covering the surface with a solution of one tablespoon of unscented bleach per one gallon of water.
- Bamboo cutting boards are more resistant to bacteria and absorb less water. They can be dampened with mineral oil if they begin to dry out.
- Replace any cutting board that is noticeably worn or has deep grooves.
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