How To Disinfect Knives And Chopping Board?

How To Disinfect Knives And Chopping Board? You may be in a hurry to complete your daily tasks, but never skimp on adequately cleaning your kitchen tools and appliances! Cutting boards contain up to twice as much bacteria as a toilet seat. Understanding how bacteria from the ingredients you prepare for one meal can spread to future meals is crucial in avoiding foodborne illness.

Using different colored cutting boards for meat and vegetables is a practical method of avoiding cross-contamination. The Food Standards Agency suggests using color coding to differentiate between cutting boards used for raw and ready-to-eat foods. However, in a busy household, this may only sometimes be feasible.

To ensure your cutting boards are adequately sanitized and avoid foodborne illness, follow these steps to maintain cleanliness.

How to Clean a Chopping Board

The cutting board is a staple in any kitchen, no matter how basic, and it deserves proper care. To maintain its cleanliness and prevent contamination, here’s what you need to do:

Regularly oil wooden cutting boards with mineral oil can be purchased from retailers. Follow the care and cleaning instructions provided with the oil. For plastic cutting boards, remove food stains by applying fresh or bottled lemon juice and leaving it on overnight.

If you prefer to clean using vinegar, mix four parts water with one part white vinegar and soak the board for a few minutes. Rinse and dry. Maintain the cleanliness and hygiene of your cutting boards by scrubbing them in hot running water or sterilizing them with freshly boiled water. If dishwasher-safe, this is the easiest way to keep them hygienic. Ensure the dishwasher cycle is set to at least 65. C.

What to Avoid

Avoid putting wooden cutting boards in the dishwasher or soaking them in hot water, as it may cause them to warp and crack. Never prepare raw meat/poultry on the same panel as cooked meat/poultry or fruits and vegetables without thoroughly washing it. Do not dry your cutting boards with tea towels, as they can be a potential source of cross-contamination. Instead, use paper towels.

Choosing Your Chopping Board Material

Are you trying to decide between glass, plastic, and wood chopping boards? You can just read on to learn the advantages and disadvantages of each.

Glass

• Adds an attractive touch to modern kitchens
• Often heat-resistant, allowing you to rest hot pans on it
• Resistant to odors and stains

Plastic

• Low maintenance, as they can usually be put in the dishwasher
• Non-porous surface makes it easy to remove bacteria and odors
• Typically the most affordable option

Wood

• Heat-resistant
• Won’t dull your knives as quickly as other types of boards
• Solid and sturdy, providing good grip while in use
• Despite the ability to absorb bacteria, it cannot reproduce and will eventually die, providing a level of protection

Kitchen Knives

A fundamental principle in safe food preparation is to ensure that you cut raw meat, poultry, or fish on the same surface after adequately cleaning it first. The same goes for your knife. After each use, wash your knife with dish soap and hot water, then rinse it with clean water. Allow it or pat or air-dry it dry with clean paper towels.

Typically, it is recommended to wash hollow-handled knives using hand. You should handle your kitchen knives carefully by gripping them by their handles and passing them one by one instead of stacking them in the sink or dishpan. After cleaning, place them on a rack with the handles facing up.

To avoid pitting on your silver knives, minimize contact between the silver and stainless steel in the dishwasher. Place the stainless and silverware steel flatware in separate baskets, so they do not touch. To ensure that the knives are placed correctly, arrange them so that the blades face in the same direction.

How To Disinfect Knives And Chopping Board? – Conclusion

Cleanliness is vital for all types of cutting boards. Always wash them with hot soapy water after use, and rinse with clean water. Some non-porous boards, like acrylic, plastic, or glass, can also be washed in a dishwasher.

For boards that cut raw meat, fish, or poultry, take the extra step of sanitizing them. Mix one tablespoon of liquid chlorine bleach with a gallon of water, and let the solution sit on the board for a few minutes. Rinse with clean water and dry thoroughly with clean paper towels.