Hygiene is vital in the kitchen and is a detail that must always be considered when handling food, which is why choosing a cutting board is key in gastronomy.
One of the tools that more bacteria accumulates in the kitchen, and that the vast majority of people have, are the cutting boards. Whether due to constant use, poor care or errors in washing, this element has become a microbe culture which can lead to diseases.
The hygiene It is vital in the kitchen and is a detail that should always be considered when handling food. Because of this, experts constantly warn about errors that can be key in gastronomy, especially in misuse of cutting boards.
Cross contamination is a danger that is always latent in the kitchen. When using raw and then cooked foods, the bacteria from the former will be transferred to the latter, putting consumers at risk.
For this reason, experts recommend having different tables in the kitchen: one for vegetables, another for raw meat, fish, among others.
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Be careful, when cutting on kitchen boards it is inevitable that fissures and cracks form, which promotes spaces for the storage of bacteria, which are transferred to other food that is handled in the place.
This is how you should clean cutting boards
“Cutting boards are surfaces that They come into contact with raw meats and vegetables, making high-risk areas if not cleaned properly“explains Trevor Craig, food safety expert and corporate director of technical training, in conversation with Wellangood.
For this reason, the Spanish Ministry of Consumer Affairs calls on users to clean with water and detergent after handling food in order to prevent cross contamination from being generated. After washing, dry with a clean towel or leave it outdoors.
In the first instance, it is recommended remove any large pieces of food or dirt. Then, use water and detergent, making sure to properly clean all spaces where food is handled.
Then, dry with a clean towel or leave in the open air, making sure that At the time of storage it is completely dry.
Why are plastic cutting boards the worst option?
Over time and use, this type of board fragments into smaller and smaller pieces, which become loose from the object and little by little we add to the food, which end up being incorporated into our body.
Thus, boards made of this material have become a potential source of microplastics in human nutrition.
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The issue of plastic boards was addressed a while ago by the Spanish influencer and nutritionist, Juan Bola, who explained in a video how harmful the use of this type of table is to the human body.
“Plastic boards are terrible,” He begins by indicating in the video, and then argues his comment.
“A slot on a plastic cutting board will close (partly) around the dirt inside the slot. Therefore, washing the board is not guaranteed to remove all the dirt from the slots,” he adds.
“A wooden cutting board does not close around dirt, but rather opens during cleaning with heat. In this way, You can be sure that you will get everything out of the slot“, he closes.
