Written by Jenny Catton
From slicing and dicing to cutting and cubing; chopping boards are one of the most used pieces of equipment in our kitchens. That’s why it’s important to treat them well and ensure good hygiene when using and caring for chopping boards. As a frequently used item, they can be a breeding ground for germs if they are not treated properly.
The first thing to consider when choosing a chopping board is what material to select. For a long time plastic chopping boards were considered to be more hygienic than wooden ones. Plastic boards treated with antibacterial properties have also become popular. However, recent research suggests that wooden chopping boards could be more the most hygienic option. Wood may also be a better option if you are worried about the chemicals that may be present on plastic chopping boards transferring to your food.
Whatever material you choose, it’s important to wash your chopping board in hot soapy water after each use to prevent bacteria. If possible, leave to dry naturally rather than using a tea towel which could spread germs.
Another very important factor to remember when using chopping boards is to avoid cross-contamination between different food types. For example, raw meat should never be chopped on the same board as cooked foods because of the risk of food poisoning. It’s therefore best to keep separate chopping boards for different types of food. Colour coded chopping boards can be useful to keep things separate.
You can find out more information about avoiding food poisoning on the NHS website: www.nhs.uk/Livewell/homehygiene/Pages/Foodpoisoningtips.aspx
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