Plastic Cutting Boards Prevent Bacteria Spread
Meat, Poultry Best Cut On Glass Or Plastic Boards
UPDATED: 12:25 p.m. EST February 13, 2002
Cutting boards can be a breeding ground for harmful bacteria, and one of the main sources of cross-contamination is the kitchen.
For years, people have used wooden cutting boards, but recent research suggests that it is best to use plastic or glass cutting boards when cutting perishable foods like meat, poultry or seafood.
The Food and Drug Administration tested both kinds of cutting boards and concluded that bacteria easily becomes trapped in wood surfaces that have been nicked by sharp knives, and that the bacteria is able to survive for quite some time.
The FDA also found that it is easier to clean a plastic or glass cutting board.
To keep cutting boards as clean and safe as possible, the Department of Agriculture recommends washing them in hot, soapy water using a scrub brush after each use. Rinse the boards well and air dry or pat dry with fresh paper towels.
Plastic or glass cutting boards can also be washed in the dishwasher. And the boards can be sanitized with a solution of one teaspoon of liquid
chlorine bleach per quart of water. Again, make sure to rinse and dry the boards thoroughly.
Even plastic boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.
Use wooden cutting boards for slicing bread or chopping fruits and vegetables, and be sure to follow the cleaning suggestions described above.
For years, people have used wooden cutting boards, but recent research suggests that it is best to use plastic or glass cutting boards when cutting perishable foods like meat, poultry or seafood.
The Food and Drug Administration tested both kinds of cutting boards and concluded that bacteria easily becomes trapped in wood surfaces that have been nicked by sharp knives, and that the bacteria is able to survive for quite some time.
The FDA also found that it is easier to clean a plastic or glass cutting board.
To keep cutting boards as clean and safe as possible, the Department of Agriculture recommends washing them in hot, soapy water using a scrub brush after each use. Rinse the boards well and air dry or pat dry with fresh paper towels.
Plastic or glass cutting boards can also be washed in the dishwasher. And the boards can be sanitized with a solution of one teaspoon of liquid
chlorine bleach per quart of water. Again, make sure to rinse and dry the boards thoroughly.
Even plastic boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded.
Use wooden cutting boards for slicing bread or chopping fruits and vegetables, and be sure to follow the cleaning suggestions described above.Copyright 2002 by Lifewhile.com. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.
