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Cutting boards
can harbor bacteria in cracks and grooves caused by
knives. But with little effort, plastic, a hard wood,
such as maple, or any nonporous surface can be used
safely if used properly. Here's how:
Select a board that can be cleaned easily, that is
smooth, durable, and nonabsorbent. Plastic is less
porous than wood, making it less likely to harbor
bacteria, and easier to clean.
Wash your cutting board with hot water, soap, and even a
scrub brush, to remove food and dirt particles.
After washing it, sanitize your board in the dishwasher
or by rinsing it in a diluted chlorine bleach solution
of 1 tablespoon bleach to 1 gallon water. You can keep
such a solution handy in a spray bottle near the sink.
Always clean and sanitize your board after using it for
raw meat, poultry, and seafood and before using it for
ready-to-eat foods. |