Avoid These Mistakes to Keep Your Family Healthy When Using Cutting Boards

A chopping board is a kitchen tool that you often use when cooking. However, unlike knives or pots, chopping boards are often overlooked and have some innocent mistakes that you may unintentionally make when using them, affecting your cooking. Here are 7 mistakes when using a chopping board that you are likely to make, which can cause digestive-related diseases due to bacterial infection.

1. You like to use glass chopping boards

Glass chopping boards have the ability to resist dirt and odors, suitable for cutting vegetables or fruits. But the hard surface of the chopping board will quickly dull your knife. Using a glass chopping board can also put you at risk of injury, as the slippery glass surface can cause the knife to slip and cut your hand. In contrast, a wooden chopping board will help keep your knife sharp for longer and is less likely to harbor bacteria. Plastic chopping boards are the same, but they need to be thoroughly cleaned.

2. You use a small chopping board

A small chopping board is advantageous as it takes up less space in the kitchen and is easy to clean. However, the smaller surface area means that your food is more likely to slip and fall off the chopping board. And your knife also has less opportunity to move back and forth, putting you at risk of cutting your hand. So, to avoid these troubles, it is better to choose a slightly larger chopping board instead of saving space.

If you do not want the whole family to get sick, you need to avoid these mistakes when using this cutting board - Photo 1.

3. You do not use a separate chopping board for raw and cooked meat

Meat, poultry, and fish can contain bacteria such as E.coli and salmonella, which can be a potential risk of infection. So, when you only use one chopping board for both meat and vegetables, cross-contamination can easily occur. Therefore, it is best to use a separate chopping board for raw meat and vegetables, especially for raw and cooked food. Clean the chopping board with warm water and soap after each use for cutting or chopping meat.

4. You use the same chopping board for preparing allergic people

Cross-contamination is not only a risk for meat eaters, it can also be a problem when you prepare food for allergic people. Although the chopping board’s surface may look clean, you cannot be sure if it still contains traces of allergenic foods. So it is best to invest in a separate chopping board if there is someone with allergies in the family.

5. Putting wooden chopping boards in the dishwasher

While plastic chopping boards can withstand the heat of the dishwasher, wooden chopping boards are prone to warping or cracking due to heat. Therefore, it is better to wash the chopping board by hand with soap and warm water. If your chopping board still has a unpleasant odor like fish or onions, you can sprinkle baking soda on the surface of the board and scrub it with half a lemon.

If you do not want the whole family to get sick, you need to avoid these mistakes when using this cutting board - Photo 2.

6. You don’t let the chopping board completely dry before storing it

Moisture and poor airflow can provide a “stage” for bacteria to grow. So instead of placing your chopping board on a shelf, it is best to let it dry on a hanging rack before storing it.

7. You don’t oil the wooden chopping board

Regularly cleaning wood with soap and water can dry and crack the chopping board. To prevent this from happening, occasionally use cooking oil to rub the surface of the board, such as olive oil… This will keep it from drying out and extend the life of the board. You can do this once a week or even once a month is enough.

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