You may be debating whether or not to disinfect your wooden cutting board before each use. The frequency with which you utilize the board and its kind will determine the response to this inquiry. However, there are several standard procedures you may use to maintain the cleanliness of your cutting board.
Mineral-oil Cleaning
Mineral oil might be useful for cleaning a wooden cutting board. This will not only keep the wood appearing fresh, but it will also shield it from moisture.
After the wood has been salted, you may apply the mineral oil. Afterward, buffing it will bring forth its full potential.
It is important to follow the wood's grain while applying mineral oil. This will prevent moisture from escaping via the wood's pores. The wood needs at least 20 minutes to absorb the mineral oil. A dry towel can be used to clean the board if it is dry.
A lint-free microfiber cloth is another useful tool. This will prevent liquids like water and red wine from penetrating the wood and damaging it.
Wood may also be cleaned with lemon juice. To achieve this, just squeeze half a lemon into a bowl of hot water and let it sit for a few minutes before drinking.
There is also a product on the market that serves this function. Drugstores and specialist shops sell these items. They don't have any harmful additives and are completely harmless.
Bleach Disinfection
Wooden cutting boards should be cleaned and disinfected regularly. If you use it to prepare raw meat or vegetables, you should clean it immediately after use. Doing so may cause disease.
Thankfully, there are several options for sanitizing a wooden cutting board. Bleach and water create a quick and easy sanitizer, or you may use vinegar for an all-natural option.
Bleach may be useful for cleaning, but it poses serious risks to your skin, eyes, and overall health. That's why careful blending is essential.
If you need to disinfect a wooden chopping board but aren't sure how, try a disinfectant made for use in direct contact with food. Ammonium quaternary, chlorine, and iodine are all examples of such chemicals.
Vinegar is an excellent option for those who would rather not use harsh chemicals to clean and disinfect a wooden cutting board. A excellent disinfectant, it eliminates both bacteria and unpleasant smells. It may be sprayed or poured onto a wooden surface.
Cleaning a wooden cutting board with baking soda is another option. Remember to wash it off after use.
Avoid using harsh chemicals or abrasive cleansers on your wooden cutting board. The coating on your board may be damaged by them.
Cleaning and Drying the Board to Avoid Infection
A kitchen isn't complete without a cutting board. To reduce the risk of infection, it has to be cleaned and disinfected often.
The term "cross-contamination" refers to the spread of disease-causing microorganisms from one food item to another. It happens when cooked meals come into contact with surfaces that previously contained raw items like meat, shellfish, or eggs. Food poisoning is a possible outcome. If you want to avoid this, make sure to clean and dry your cutting boards after each usage.
The cutting board may be disinfected with hydrogen peroxide and a paper towel. As a result, the bacteria will die off faster. A protective coating on the wood may be removed if you wipe it with a towel.
If you're worried about contamination, a color-coded board might help you keep track of what's being served. Another option is to use a different cutting board for each food item.
A chlorine bleach solution without any added aroma can be used to clean a plastic board. The board has to be submerged in the solution for 5-10 minutes before being removed and cleaned. The disposable plastic cutting board may then be cleaned in the machine.
A solution of roughly 1 teaspoon of unscented chlorine bleach to 1 gallon of warm water can be used to clean a wooden board. After that, let the cutting board rest for a while.
