The holidays are prime time for those of us who love to cook, and our cutting boards usually get quite a workout. But we donít want to risk food poisoning from lurking bacteria!
Here is some wise advice for keeping your cutting boards clean, and you and your family safe.
Donít use a cutting board to cut meat, unless you can put it in the dishwasher. Use a dishwasher-safe plate instead.
To clean cutting boards that are used for produce, try one of these three options.
Option One: The Environmental Protection Agency notes that soap and water kills bacteria. Wash the cutting board with soap and water (note: be sure to use real liquid soap, such as Dr. Bronnerís). Scrub with a sturdy scrub brush, to get into all the nooks and crannies.
Option Two: Wash with 3 percent hydrogen peroxide alternating with straight white distilled vinegar. Let each material rest on the cutting board for 10 minutes or so before rinsing.
Option Three: If you like the smell of lavender, make an antibacterial spray by mixing about 10 drops of the pure essential oil of lavender to 1 cup of water in a spray bottle. Shake to blend. Spray on the cutting board and donít rinse.
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