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Let’s Talk Cutting Boards

There’s a lot of advice out there when it comes to kitchen cutting boards, especially cutting board cleanliness, but here are a few more tips that should be useful.

First, consider the temperature. It’s warm and humid in many areas right now, which makes items such as cutting boards into a breeding ground for germs and bacteria. Such yuckiness thrives in warm, humid environments. If you’ve had your cutting board for some time, you should probably consider replacing it now, and every summer.

Also, with so many items contributing to sicknesses like salmonella (even tomatoes as recently reported), it pays to purchase a good quality cutting board. Wooden ones and cheap plastic cutting boards tend to be poor in terms of controlling bacteria. There are some that are better than others, such as thin, transparent, plastic sheeting that is virtually cut proof. The sheeting is great for protecting your counter tops as well.

Glass cutting boards are preferred by many people, but keep in mind that smooth glass can be slippery. This can lead to cuts when slicing and chopping food. Textured glass is great, although it requires a bit more effort to clean well in all those little nooks and crannies. However, sprinkling your glass cutting board with a bit of table salt can help. It not only acts as an abrasive but it also gets down into those tight spots where your sponge cannot reach.

You might also want to have separate cutting boards for meats and produce, just to be on the safe side. Mark or label them so other family members know which one to use for which type of food, just in case someone decides to give you a break from cooking.

Many people also soak their kitchen cutting boards in hot soapy water or run them through the dishwasher on the sanitizing cycle, if the their cutting board is dishwasher safe. You can also use a bit of bleach to help disinfect your cutting board, just make sure to rinse thoroughly.

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