|Chopping Your Way To A Cleaner Meal
Surfaces like plastic are easier to clean than wood and are better in terms of food safety
Non-porous surfaces like plastic are easier to clean and maintain than wood and are better in terms of food safety. Make sure the chopping board does not chip, break or gather residue.
Wood is naturally porous and those tiny splits and hollows in wood-based cutting boards can harbour bacteria. They can't be cleaned with soap or detergent as the detergent stays in the pores, which may cause food poisoning.
It is also better to avoid glass chopping boards as knives are made of steel and steel doesn't go well with glass. The board may chip, which will cause the glass particles to go into the food and it may also break easily.
Cleaning a chopping board: Sanitising solutions are available in the market. If you have a plastic board, wash with regular detergent.
There are different colour-coded chopping boards available for different kinds of foods:
White for dairy products,
Red for raw meat,
Green for veggies,
Blue for raw seafood
Yellow for cooked meat
Longevity of a chopping board:
If your board is covered with scratches, buy a new one. The scratches act like grooves trapping residue.