Cleaning a cutting board thoroughly so that it doesn’t harbor bacteria is important to protect your family’s health. But in doing so you don’t want to add new environmental problems such as the overgrowth of superbacteria, which disinfectants can cause. Here’s what to do instead:
While I recommend people cut meat on plates and wash the plates in a dishwasher so that the hot water sterilizes the plate, I am aware that most of us use our cutting boards for a wide variety of chopping duties.
Reduce concern about deadly bacteria growing in your cutting board using these simple options:
1. The Environmental Protection Agency notes that soap and water kills bacteria. Wash the cutting board with soap and water (note to use real liquid soap, such as Dr. Bronner’s); it is effective to do this using a good scrub brush, to get into all the nooks and crannies.
2. Wash with 3 percent hydrogen peroxide alternated with straight white distilled vinegar. Let each material rest on the cutting board for 10 minutes or so before rinsing.
3. 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.
I am on the lookout for a safe, EPA-registered herbal disinfectant. Stay tuned.
By Annie B. Bond