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Your chopping board is one piece of kitchenware that gets a regular workout, so you have to keep clean to avoid food contamination. There are several methods you can use to clean both wooden and plastic chopping boards, and most of what you need is likely already in your pantry!
Bicarbonate of soda: Mix one tablespoon of bi-carb soda, one tablespoon of salt and one tablespoon of water to form a paste. Give your chopping board a good scrub with the paste, then rinse thoroughly with hot water and dry. For a more effective cleaner, add a little white vinegar and lemon juice.
Vinegar: This is great for disinfecting as the acid in it helps combat nasty bugs such as E.coli, Salmonella and Staphylococcus. After washing your board, disinfect 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 10 minutes, whilst it foams up, then rinse off with a cloth.
Hydrogen peroxide: It’s recommended to use 3% 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 deodorising your board, which is ideal if you use yours to chop up onions and garlic. Cut a lemon in half and rub it all over the board. Adding a little salt will also 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 in a position where air can circulate. This allows the board to dry out completely, eliminating any further bacteria that can live in moisture.
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