how to safely sanitize your wooden cutting board

Cutting boards are a breeding ground for bacteria, so regularly sanitizing them is a good idea. There are a few techniques you can try, but I find this way to be the quickest, cheapest and most fuss-free:

1. Immediately after using, scrape and rinse food particles off the board.
2. Wash using hot water and dishwashing soap (Some claim that regular dish soap affects the board’s longevity. I haven’t had any problems with it. However, you can try this natural option, if you wish)
3. Allow to dry.
4. Spray or use a clean towel to wipe the board with white vinegar (White vinegar has natural disinfecting properties and is effective at ridding odors)
5. Allow to dry.
6. For boards that are used for meats, take the extra precaution by spraying or using a clean towel to wipe the board with hydrogen peroxide.
7. Allow to dry and store in a cool, dry place.

Other tips:

-Lightly coat your board with food-grade mineral oil to protect against dryness from constant washing, which can result in cracks and splits. The mineral oil also helps to seal out moisture. Do this about 1-3 times a month.

-You can also use lemons to get rid of odors. What I’ll do is take half of a used lemon (the juices have been squeezed out already, since I don’t like to waste a whole half lemon for such small jobs), add a few drops of water to the pulp to loosen up the juices and then give the board a good rub down.

-Never leave your board submerged in water. Excessive moisture weakens wood.


Info sources:
http://whatscookingamerica.net/CuttingBoards/AllAbout.htm
http://en.wikipedia.org/wiki/Cutting_board#Wood
http://www.vinegartips.com/scripts/pageViewSec.asp?id=7

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