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Loading...How to Clean Your Cutting Boards
- Annie B. Bond
- January 31, 2006
- 3:01 pm
- 51 comments
The holidays are prime time for those of us who love to cook, and our cutting boards usually get quite a workout. But we don’t 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.
Don’t 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. Bronner’s). 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 don’t rinse.
Read more: Home, Household Hints, Non-Toxic Cleaning, clean cutting boards
Annie B. Bond
Annie is a renowned expert in non-toxic and green living. Named one of the top 20 environmental leaders by Body and Soul Magazine, Annie has authored four books, including "Home Enlightenment" (Rodale Press, 2005) and "Better Basics for the Home" (Three Rivers Press, 1999).
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51 comments
+ add your ownThanks
ty
interesting
thanks for the tips
Great advice thanking you.
Thank you very much! Good advise!
thanks for sharing
Thank you for sharing.
NEVER use a wooden cutting board for meat. A plastic one is okay, but not a wooden one.
Thanks!
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