andreaindc
Well-known member
The cutting board she used I save for veg prep. Is there any way to effectively clean said wood board, or do I now have two meat boards and need a new one for veg?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
Ack! My MIL cut raw bacon on my wood cutting board instead of the designated meat board...
- Thread starter andreaindc
- Start date
I would scrub it well with hot soapy water (do not soak), rinse well and then. . .
wipe dry and then use a solution of 1 tsp bleach to 1 cup of water to mop onto the affected side of the board sloppy wet, let set 5 minutes and then rinse well and dry. If you can, dry it and then expose the bleached side to the sun's light for a few hours.
You might want to get a permanent marked and make sure you write "no meat" or "vegetables only" on it. Or better yet, put it away when having guests that may be helping you in the kitchen. smileys/smile.gif
wipe dry and then use a solution of 1 tsp bleach to 1 cup of water to mop onto the affected side of the board sloppy wet, let set 5 minutes and then rinse well and dry. If you can, dry it and then expose the bleached side to the sun's light for a few hours.
You might want to get a permanent marked and make sure you write "no meat" or "vegetables only" on it. Or better yet, put it away when having guests that may be helping you in the kitchen. smileys/smile.gif
richard-in-cincy
Well-known member
I would just wash it off and reuse it...
The myth is that wooden boards are so porous that harmful organisms such as salmonella, e-coli and listeria soak in, are hard to remove, and easily contaminate other foods placed upon it later.
The myth has been compounded with the belief that plastic, because it is not porous, can be more easily and safely cleaned. These beliefs were so widely held by everyone including health officials that no one actually bothered to test them until 1993. Microbiologists at the University of Wisconsin's Food Research Institute contaminated wooden cutting boards and plastic ones with all bacteria that cause food poisoning.... Guess what?
Without washing, without touching it, the bacteria on the wooden board died off in three minutes. On the plastic board? The bacteria remained and actually multiplied overnight. It seems wood has a natural bacteria-killing property, plastic and glass don't."
The myth is that wooden boards are so porous that harmful organisms such as salmonella, e-coli and listeria soak in, are hard to remove, and easily contaminate other foods placed upon it later.
The myth has been compounded with the belief that plastic, because it is not porous, can be more easily and safely cleaned. These beliefs were so widely held by everyone including health officials that no one actually bothered to test them until 1993. Microbiologists at the University of Wisconsin's Food Research Institute contaminated wooden cutting boards and plastic ones with all bacteria that cause food poisoning.... Guess what?
Without washing, without touching it, the bacteria on the wooden board died off in three minutes. On the plastic board? The bacteria remained and actually multiplied overnight. It seems wood has a natural bacteria-killing property, plastic and glass don't."
That's what I noted as well. The organisms that help trees to fight bacteria, help cutting boards to
do so as well.
I'm still alive and I used to use mine for cutting meat. Always carefully washed it, then later bleached it regularly. But now I use only plastic as I could put it into the dishwasher with the bleach. But now I can't find any I'm happy with and that work well with sharp knives.
Anyone else having problems with Ikea's plastic cutting boards warping?
do so as well.
I'm still alive and I used to use mine for cutting meat. Always carefully washed it, then later bleached it regularly. But now I use only plastic as I could put it into the dishwasher with the bleach. But now I can't find any I'm happy with and that work well with sharp knives.
Anyone else having problems with Ikea's plastic cutting boards warping?
andreaindc
Well-known member
Thanks, guys! I do have my boards marked meat, fruit, veg, but on the back.
She knows I have different boards and that the meat and veg boards are different shapes, but I'm sure she just forgot. Will wash and clean with bleach as suggested. I'm probably paranoid, but old habits die hard.
She knows I have different boards and that the meat and veg boards are different shapes, but I'm sure she just forgot. Will wash and clean with bleach as suggested. I'm probably paranoid, but old habits die hard.
Precisely! Periodic disinfecting, as well as sanding keep
things nice and safe. I saw or read an article by Alton Brown about maintaining the big cutting boards...periodic deep sanding followed by fine steel wool polishing, completed by sealing the wood with a natural oil...he suggested walnut oil. I keep a weak bleach solution around when I'm doing a lot of different things so I can disinfect between applications. If the thought of the bleach puts you off, after drying it, wipe the board down with vinegar. The acid is unfriendly to organisms, but doesn't smell like bleach.
things nice and safe. I saw or read an article by Alton Brown about maintaining the big cutting boards...periodic deep sanding followed by fine steel wool polishing, completed by sealing the wood with a natural oil...he suggested walnut oil. I keep a weak bleach solution around when I'm doing a lot of different things so I can disinfect between applications. If the thought of the bleach puts you off, after drying it, wipe the board down with vinegar. The acid is unfriendly to organisms, but doesn't smell like bleach.
Actually, I am of the "simply wash thoroughly and reuse" persuasion myself. . .
But I know sooo many people are absolutely paranoid about germs that I feel it is my duty to allow them to feel as if they are properly taking care when washing and cleaning a board.
I this case, you wash (one type of sanitization), then bleach (second type of sanitization), and then place in sunlight (a third type of sanitization). Some are just not satisfied unless they really work!
smileys/wink.gif
But I know sooo many people are absolutely paranoid about germs that I feel it is my duty to allow them to feel as if they are properly taking care when washing and cleaning a board.
I this case, you wash (one type of sanitization), then bleach (second type of sanitization), and then place in sunlight (a third type of sanitization). Some are just not satisfied unless they really work!
smileys/wink.gif