Getting sick from using a cutting board incorrectly.

Many housewives are wondering what material to choose for their cutting boards to ensure the health of their entire family.

Numerous studies indicate that cutting boards harbor a large number of bacteria, a fact many homemakers unknowingly overlook. The surface of a cutting board contains many harmful bacteria, including E. coli. If a cutting board is left dirty, bacteria will multiply and become very difficult to remove, especially on old cutting boards with deep grooves. E. coli, salmonella, and Campylobacter (bacteria that cause diarrhea and intestinal diseases) can spread from the cutting board to food if it is not properly cleaned.

Currently, the market offers many types of cutting boards made from materials such as wood, plastic, and glass, in attractive shapes and colors. Many housewives are wondering which material to choose to ensure the health of their entire family.

According to experts, the risk of contracting diseases from cutting boards is not only due to the material they are made of, but mainly because of the habit of using the same cutting board for both raw and cooked food. Another important reason is improper cleaning of the cutting board or using the same cutting board for too long.

To prevent illness from cutting boards, experts recommend having at least 2-3 different cutting boards in your kitchen:

The habit of using the same cutting board for both raw and cooked food should be eliminated.

Wooden cutting boards are suitable for chopping.

Wooden cutting boards are highly elastic and heavy, making them suitable for chopping and dicing food. Their disadvantages include easily absorbing water and odors, warping quickly, producing sawdust, cracking, and rotting easily.

Therefore, when you first buy a cutting board, you should soak it in a salty solution (200g salt/1 liter of water) for 24 hours, then air dry it thoroughly. This helps the cutting board retain enough moisture and prevents cracking later on.

To prevent your cutting board from becoming moldy or smelly, after each use, you should scrub it with a little dish soap or fresh lemon juice. Then, dry it thoroughly and hang it in a well-ventilated place to prevent mold growth.

Plastic cutting boards are suitable for cutting cooked food.

Plastic cutting boards cannot withstand strong impacts. If you chop meat or fish on them, the board may crack or break, and your knives will dull faster. Therefore, you should only use plastic cutting boards for slicing processed foods that don't require much force.

When using a plastic cutting board, you should avoid pressing the knife too hard, as this can leave knife marks on the surface, creating crevices where bacteria can thrive, and also causing the cutting board to wear out quickly.

- When your cutting board becomes stained or discolored, you should soak it in vinegar and lemon juice for two hours, then wash it thoroughly with dish soap and rinse it with boiling water to clean and refresh it, helping to extend its lifespan.

Glass cutting board suitable for cutting fruit.

Glass cutting boards are made from tempered glass, so they don't splinter, don't oxidize, are easy to clean, and can withstand high temperatures. You can safely chop food without fear of scratching the surface. However, the hard surface of the cutting board dulls knives quickly and is not suitable for chopping or dicing food. Additionally, the smooth surface can cause knives to slip easily, posing a safety hazard.

Therefore, you should only use a glass cutting board for cutting fruits, vegetables, soft foods, rice rolls, sushi, and processed foods such as boiled meat, roasted meat, ham, and sausage.

How to use a cutting board safely

-After use, the cutting board should be washed with dish soap and a brush to remove any leftover food particles and then stood upright or hung up to dry completely.

- After prolonged use, the cutting board surface will accumulate many crisscrossing cuts, and over time, food particles get stuck, creating breeding grounds for bacteria that can easily enter the body. Therefore, cutting boards used for cooked food should be replaced every 6-8 months, and it's best to rinse them with boiling water before each use.

When buying a cutting board, choose one with clear labeling to know its origin and source. Avoid cutting boards with a colored surface coating, as this is a way for manufacturers to hide cracks or mold underneath. Absolutely do not choose products with vague or general information.

According to Gia Dinh.net