The chopping board is an excellent place for bacteria to hide. The uneven knife marks on the board are full of nutrients, and it is dark and damp, which is suitable for the survival and reproduction of bacteria. Someone observed it with a microscope and found that there were 2 million Staphylococcus spp., tens of thousands of Escherichia coli, and other bacteria per square centimeter of the drill plate.
Most families in our country are used to cutting lettuce and cooked vegetables on the same cutting board. Cutting cooked food on these cutting boards full of bacteria will naturally stain many bacteria, and then enter the gastrointestinal tract, causing digestive system and other system diseases. Therefore, paying attention to cutting board hygiene is an important part of good food hygiene that cannot be ignored.
Sterilization method
For the sterilization and disinfection of cutting boards, the most commonly used methods are as follows:
1. Scraper and sprinkle salt. After each cutting of vegetables, scrape all the residue on the board, and sprinkle a layer of fine salt on the board every week, which can sterilize and prevent the cutting board from drying out;
2. Wash and scald with boiling water. Rinse with a hard brush and clean water, then scald with boiling water;
3. Drug disinfection. Add two bleaching powder tablets with five kilograms of water, and soak the cutting board for a quarter of an hour