3 of 27

Write now Article Tools

Its not only delicious dishes that are rustled up in the kitchen. Alas, the kitchen can also be the cause of a whole range of disasters and mostly because people are so bust creating a culinary masterpiece that they forget some of the basic do's and don'ts that are essential to keep us safe.

The chopping or cutting board is one the primary causes of food poisoning. Raw food - mostly meat, poultry and fish - can easily cross-contaminate other foods. Ideally you should keep separate boards for meat and vegetables; they don't take up much space and can be coloured coded so you know which one you should be using. As a general rule of thumb, red for meat, green for vegetables is pretty good. This is a method commonly used in professional kitchens and not without good reason. E-coli, salmonella, botulism....there are so ,many neasty bugs lurking in outr kitchens ready to do us harm if we don't take simple precautions.

While the colur-coded method is popular, there is a lot stil to be said for using a plain old white chopping board - this is the easiest way to spot food debris on a board and to make sure it is properly clean.

If you decided against the colour-coded option, then make sure you clean your chopping board well after use and when changing from one foodstuff to another. Consider buying a board that is impregnated with an antibacterial agent but do not leave it at that; these can help but you must still be careful not to cross contaminate and to keep the board clean. The antibacterial agent is just an extra level of precaution.

Keep your board in good condition; wooden boards cannot be put in the dishwasher. this is because the water splits and warps the wood and creates places for germs to hide. it is not the detergent at all that harms wooden boards. Instead you should regularly scrape and oil your board to keep it in optimum condition. Plastic boards can be put in a dishwasher but prolonged washing inthis way may make them warp and they will be uneven on your work surfce making them harder to use.

Above all, remember that germs can't be seen so you should always make sure you give your board the best cleaning you can.

Learn more about this author, Fiona Thompson.
Click here to send this author comments or questions.

Add your voice

Know something about The importance of a clean cutting board?
We want to hear your view. Write now!