Life is busy and in the time of Covid-19 our households can be quite chaotic. Just keeping up on the normal cleaning tasks and doing laundry is time consuming. Sometimes we overlook the little things that could use some cleaning love! Cutting boards are one item that could use disinfecting from time-to-time and some tips on how to tackle that. In this article, we discuss tips for disinfecting cutting boards. Just another way to keep your home and family safe and healthy!
Disinfecting Cutting Boards
With less eating out and more eating in, our kitchens and all of its tools are definitely getting a good workout. Cutting boards are an item used almost daily. Since many cutting boards are made from porous materials like wood, bacteria can take hold if not thoroughly cleaned. While they may get washed in the sink with the dishes, there are a few things you can do to make sure that they are being thoroughly disinfected.
Wood Cutting Boards
Wash the cutting board with warm water and Dawn after every use. Rinse thoroughly and be sure to allow it to dry completely. Never soak a wooden cutting board or run it through a dishwasher as it can damage the wood and warp it. After it has dried completely, spray the board with a mixture of 1-part white vinegar to 4-parts water. Allow it to sit for a minute or two, and then rinse with cold water. Again, allow the board to dry before storing away.
For stubborn stains or odors on wood boards: After a good cleaning, sprinkle some coarse salt on the board. Kosher or sea salt both work great. Then take a lemon that has been cut in half. Scrub the salt all over the board using the lemon, flesh side down. Let the solution sit for up to 5 minutes, then rinse off the board with a clean sponge and running water and let dry.
Plastic and Glass Cutting Boards
Most plastic and glass cutting boards can be run through the dishwasher and is a great way to thoroughly clean them. For an added layer of disinfecting, without using bleach, use a solution of 1-part white vinegar to 4-parts water. This step should be done after the board has already been cleaned. Spray the solution on the board and allow it to soak for at least five minutes and then wash again with Dawn and water. Remember, even though plastic is non-porous, bacteria can find its way into the cuts and grooves made by knives.
For stubborn stains on plastic boards: Make a paste using 1-part baking soda, 1-part salt, and 1-part water to scrub away those stubborn stains with an old sponge or toothbrush
- Use two different cutting boards for meal prep. One that is used strictly for raw meat and the other to be used for cutting ready-to-eat food like fruit, vegetables, and breads. This eliminates the chance for cross-contamination.
- Discard old boards when they have become too worn or are exhibiting cracks and excessive knife marks.