by Julia Williams

Created on: April 07, 2007   Last Updated: November 26, 2010

Numerous studies have shown that our kitchens harbor more bacteria than any other room in the house. One study even found that it would be safer (health-wise) to eat a carrot which had been dropped in the toilet versus one that has been dropped in the kitchen sink! That's not a particularly appetizing thought, but it does serve as a reminder that keeping your kitchen (and your cutting board) clean is absolutely essential.

Raw meat products and their juices are the source of much of the bacteria that are found in the kitchen. Slicing and dicing a chicken on your cutting board and then using it to chop vegetables, without a thorough cleaning first, is just asking for trouble. Cross-contamination can cause many types of food poisoning and other unpleasant food-related maladies that no human being wants or needs in their life.

If you do very much home cooking, experts advise having at least two cutting boards. By using one cutting board exclusively for vegetables and nothing else, you avoid contaminating them with the potential bacteria found in some raw meats, particularly chicken and pork.

CLEANING CUTTING BOARDS

Most cutting boards are not dishwasher safe and can only be washed by hand. After using your cutting board, it should be submerged in very hot soapy water and cleaned with a scrub brush. Never let wooden cutting boards soak in water. Rinse the board thoroughly, pat dry with a clean paper towel and store it until needed again.

Sturdy plastic cutting boards are easier to keep clean than wooden ones, which can develop nicks, grooves and crevices that harbor bacteria. Once a cutting board has become excessively worn or develops those hard-to-clean crevices, it's best to dispose of it and buy yourself a new one.

You will never be able to eradicate all of the germs and bacteria lurking in your kitchen no matter how much you clean it. However, a thorough scrubbing of your cutting board after every use will significantly reduce your chances of getting a food-related illness.

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