Select, Clean, and Use Cutting Boards with Care
By Kathryn Weber
In the kitchen, there’s one item that can
make the difference between a rush to the table and a rush to the hospital: the
cutting board. If you use the same cutting board to cut meat that you use to
make a salad, you could be flirting with disaster. That’s because when different
types of foods (meat or vegetables) are prepared on the same board, there’s a
great potential for contamination.
One way to make absolutely certain this never happens is to purchase more than
one cutting board. It’s the only way to be completely sure you don’t run the
risk of exposing yourself or your family to food poisoning. Is a little diarrhea
something to dread that much you might ask? Yes. One of the deadliest bacteria
is E. coli and the very young or old can both die if they ingest the bacteria –
and one of the prime ways to be exposed through cross-contamination.
Select cutting boards by their use
In my own home, I have a variety of cutting boards. I have a very large plastic
cutting board that I use to prepare foods on and cut vegetables, a white plastic
cutting board that I use strictly for meat, a small plastic board for fruit, and
a large wooden cutting board that I use to cut and serve bread on.
The white plastic cutting board I use for meat is small enough to fit in the
lower rack of the dishwasher so it can be cleaned and disinfected. I only use
this for meat and always put it into the dishwasher after using it. Another
large plastic cutting board usually sits on top of my counter so I can prepare
sandwiches or snacks and I scrub it often in the sink.
Wood risks
What's the problem with wooden cutting boards? Nothing really. They’re
beautiful, but they’re a maintenance nightmare in my opinion. We need to know
our boards are sanitary and that’s what poly plastic boards can give you: peace
of mind. They allow you to sanitize them which is most important, but they also
don’t absorb food smells and flavors. If you’ve ever cut watermelon on a wooden
board that has had garlic chopped on it, you’ll understand.
Remember, select wood cutting boards for vegetables or fruit. If you have to use
a wooden board to cut meat, wash with hot water and soap afterwards. But never
soak wooden boards in water or put them in the dishwasher. For cutting meat,
select a poly or plastic cutting board. These are the best because they can be
popped into the dishwasher.
Next time you’re in the kitchen, think about whether you could be taking your
health – and your family’s health – into your hands. Why take chances? Your
health is worth this extra bit of insurance. Following good healthy food
preparation habits will make your living space a healthy one, too.
© 2006 Kathryn Weber
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Kathryn Weber is the publisher of the Everydayclean.com Cleaning Calender, that
calender that puts you in control of your home by ending the power struggle. For
more information log on to
http://tinyurl.com/d9rh5.
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