health
Disinfection of wooden meat cutting boards
Cutting chicken on a wooden board? Learn the key hygiene mistakes that can lead to bacteria and food poisoning and how to prevent them in the kitchen.
TL;DR
- Wooden cutting boards must be disinfected after preparing raw chicken to prevent salmonella contamination.
- Wooden boards are more porous than plastic, allowing bacteria to harbor in small cracks.
- Clean residue, wash with hot water and detergent using a stiff brush, and then disinfect.
- Alcohol vinegar can be used as a natural disinfectant; apply, let sit for 5-10 minutes, then rinse thoroughly.
- Dry boards completely before storing, preferably upright for air circulation.
- Use separate cutting boards for different food types (raw meat/poultry/fish, fruits/vegetables, cooked food) to prevent cross-contamination.
- Damaged and scratched boards are harder to clean thoroughly; avoid prolonged soaking.
- Wooden boards wear out and need eventual replacement.