They are omnipresent and indispensable in many kitchens: cutting boards. They serve as a stable base when chopping food and help keep our work surfaces clean. But while we diligently prepare vegetables, fruit and meat on them, a risk arises that should not be underestimated: cutting boards can become real bacteria slingers.
Bacteria, viruses and other microorganisms on cutting boards
Invisible to the human eye, countless bacteria, viruses and other microorganisms can thrive on cutting boards. Raw foods such as meat, poultry and fish in particular pose an increased risk as they often contain germs such as salmonella or Escherichia coli (E.coli). If handled and cleaned improperly, these can remain on cutting boards and become a health hazard.
Materials in comparison
Cutting boards are available in a variety of materials, including wood, plastic, and glass. Choosing the right material plays an important role in the fight against bacteria.
- Wood: Wooden cutting boards have a natural antibacterial effect and are considered more hygienic than plastic boards. However, if they are not cared for properly, they can develop cracks in which germs can collect.
- Plastic: Plastic boards are easy to clean and insensitive to moisture. However, with frequent use, they can get scratches and cuts in which bacteria and germs can survive more easily.
- Glass: Glass boards are very hygienic as they do not show any cut marks and are easy to clean. However, they can break if handled improperly and are not particularly gentle on knife blades.
Tips for correct handling and cleaning
To minimize the risk of bacterial transmission on cutting boards, some basic hygiene rules should be followed:
- Separate boards: Use separate cutting boards for raw foods like meat and poultry and for fruits and vegetables to avoid cross-contamination.
- Regular cleaning: Wash cutting boards thoroughly with hot water and dish soap after each use. Plastic boards can also be cleaned in the dishwasher.
- Drying: After cleaning, allow the cutting boards to air dry to prevent bacteria from multiplying.
- Care: Care for wooden boards regularly with special wood care oil to prevent cracks. Discard severely scratched plastic boards to avoid a buildup of germs.
Conclusion: Cutting boards are indispensable kitchen aids, but if handled and cleaned improperly, they can become bacteria carriers. By choosing the right material, following hygiene rules and regular, thorough cleaning, the risks can be minimized and the health of consumers protected. It is important to be aware of the potential hazards and take appropriate measures to ensure a hygienic and safe kitchen environment.
Related to the topic: Food hygiene: meat, milk, eggs & fish (Federal Office for Consumer Protection and Food Safety)
Also read our fact check: Are potatoes with shoots or green spots still edible?
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