News — bamboo chopping board

If you want a clear answer: you should not reuse the same side of one chopping board for raw meat and ready to eat vegetables in a single cooking session. The safest option is either two separate boards or a double sided board where one clearly marked side is for meat and the other for vegetables, cleaned in hot soapy water between uses. Why reusing one chopping board for meat and vegetables is risky Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can easily move from tiny knife marks on a board to salad leaves,...

If you want to clean a chopping board after raw meat safely, scrub it within 5 minutes with hot water and washing up liquid, then disinfect it for at least 5 minutes with either a food safe antibacterial spray or a diluted bleach or white vinegar solution, before rinsing and drying it upright. That simple 3 step routine greatly reduces the risk of cross contamination from raw chicken, beef or pork onto salads, fruit and cooked food. Why proper cleaning after raw meat really matters Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can survive...

If you wash it in hot soapy water after each use, dry it upright and oil it every 2 to 3 months, a wooden chopping board is hygienic enough for daily family cooking and can safely handle raw meat, fish and vegetables for 5 to 10 years. The key is choosing a dense hardwood or quality bamboo board and following a simple cleaning routine, not avoiding wood altogether. Is wooden chopping board hygienic in everyday use? The short answer is yes. Studies comparing wood and plastic have shown that bacteria on dry wooden boards often die off within a few...

If you want the best thick wooden cutting board in the UK for daily cooking, a board around 45x35 cm and 2.0 to 2.2 kg is ideal, and the Deer & Oak Large Acacia Board (45x35 cm, 2.1 kg) is the top choice for most home cooks who want a substantial, long lasting board that stays put on the worktop. What makes a cutting board the “best” for UK kitchens? In a British kitchen you want a cutting board that is thick enough not to warp, heavy enough not to slide, yet kind to your knives and easy to store....