Vinegar: Vinegar is great for disinfecting. The acid in it helps combat nasty bugs such as E.coli, Salmonella and Staphylococcus. After washing your board, disinfect the board by giving it a wipe with full-strength, white vinegar. You can also deodorise the board by sprinkling bicarbonate of soda followed by a spray of white vinegar. Leave for ten minutes, whilst it foams up, then rinse off with a cloth.
Hydrogen peroxide: It’s recommended to use 3 per cent hydrogen peroxide for chopping boards that are used for chopping up raw meat. Spray enough hydrogen peroxide around the chopping board for it get into the cuts and rub it in with a clean cloth. Rinse with water and then dry.
Lemons: Whilst they don’t disinfect, lemons are great for de-odourising your board, which is handy for boards that are used for chopping up onions and garlic. Cut a lemon in half and rub it all over the board. You can also add salt to help absorb odours.
Additional tips: Don’t place wooden chopping boards in the dishwasher, as it can cause the board to crack or warp. When drying your cutting boards, place it in a position where air can circulate. This allows the board to dry out completely, eliminating any further bacteria that can live in moisture.