Tip of the Day
Antibacterial Cutting Boards
The large variety of cutting boards available on store shelves now include antibacterial versions, but do antibacterial cutting boards really work to minimize cross-contamination?
These antibacterial cutting boards are treated with silver ions, which deliver some antimicrobial properties. Depending on the antibacterial rating, these cutting boards may reduce some common organisms, but research on the effectiveness of them is limited. If you use them, still follow food safety basics:
- Use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables. Don't confuse them.
- Wash boards thoroughly in hot, soapy water after each use or place in dishwasher.
- Discard old cutting boards that have cracks, crevices and excessive knife scars.
- After cutting raw meats on your board, first clean thoroughly with hot soapy water, then disinfect with chlorine bleach or other sanitizing solution, and last rinse with clean water.
Visit HomeFoodSafety.org for more information on washing and maintaining your cutting boards and preventing cross contamination in your home.
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Reviewed May 2013