7 mistakes when using cutting boards that threaten your health.

A cutting board is probably a kitchen utensil you use every day. Using and maintaining your cutting board properly not only extends its lifespan but also helps you avoid many health risks.

Here are 7 common mistakes you make when using and cleaning cutting boards, and how to fix them.

You are using a glass cutting board.

While glass cutting boards are resistant to stains and odors, their hard surface dulls knives quickly. Furthermore, the smooth surface makes knives prone to slipping, increasing the risk of injury. You might consider switching to a wooden or plastic cutting board.

Many studies suggest that wooden cutting boards are less likely to harbor bacteria, but plastic cutting boards are still considered safe because they are easier to clean.

You're using a cutting board that's too small.

Using smaller cutting boards saves kitchen space and makes cleaning easier. However, because of the small surface area, food can easily fall off during preparation, creating a breeding ground for bacteria.

Furthermore, using a knife becomes more difficult and you are more likely to cut your hand. For your own safety, you should use a cutting board that is appropriately sized, not too small, and convenient to use.

You don't use a separate cutting board for preparing raw meat.

Raw meat, poultry, and fish can contain E. coli and Salmonella bacteria – these bacteria cause diarrhea, intestinal diseases, and other illnesses.

If you use the same cutting board for both preparing raw meat and chopping vegetables or fruits for juicing, you're more likely to spread bacteria. Therefore, you should use two separate cutting boards of different colors for easy differentiation. After use, wash them thoroughly with soap and warm water.

You don't use a separate cutting board for people with food allergies.

Cross-contamination is unavoidable when sharing cutting boards, which is why it's advisable to use separate cutting boards for people with food allergies. Even if the cutting board surface looks clean, it may still contain substances that can cause allergies.

Therefore, if you use the same cutting board to prepare food for people with allergies, you should wash and disinfect it regularly (according to food safety experts at Carolina State University, USA, you should use chlorine-based disinfectants for plastic cutting boards and quaternary ammonium-based disinfectants for wooden cutting boards).

You left the wooden cutting board in the dishwasher for too long.

If you're using a dishwasher, you can put plastic cutting boards in, but not wooden ones. High temperatures can cause wooden cutting boards to warp and crack, so you should wash them by hand with soapy water and warm water (avoid soaking wooden cutting boards in water for too long). You can clean the cutting board with baking soda and half a lemon if it's very dirty or smells bad.

You keep the cutting board constantly wet.

Damp surfaces are a good environment for bacteria to grow. Instead of placing a freshly washed cutting board directly on the drying rack, let it dry completely first. This will significantly reduce the chances of germs multiplying.

You don't grease the wooden cutting board.

Over time, washing with soap and water can cause wooden cutting boards to dry out and crack. You should coat the surface of the cutting board with a layer of cooking oil or olive oil once or twice a week, or even once a month, to help extend its lifespan.

According to Young Knowledge