News — Deer & Oak

If you prepare raw fish at home at least once a month, you should use separate chopping boards for raw fish and veg to cut the risk of cross contamination by up to 80% compared with using a single board, according to UK Food Standards guidance. The simplest way is to keep one clearly designated board for raw fish and other raw proteins, and a second board for vegetables, fruit and ready to eat foods. Why separate chopping boards for raw fish and veg matter Raw fish can carry bacteria and parasites that you don't want on your salad or...

If you cut raw chicken on a chopping board and do not clean it properly, the surface can hold over 10,000 bacteria per square centimetre within just a few hours. So if you are asking “what’s the best chopping board for a cleaner, safer kitchen?”, the answer is a well sealed wooden or bamboo board, used in sets for different foods, cleaned within 10 minutes of use and replaced every 5 to 10 years depending on wear. Why are chopping boards a breeding ground for germs? Chopping boards are a breeding ground for germs because they combine three things bacteria...

If you clean and dry them properly after every use, a high quality wooden chopping board is usually more hygienic than a plastic board over 1 to 5 years of everyday cooking, because wood can trap and reduce bacteria inside the fibres while plastic boards tend to keep knife grooves where bacteria can sit. Wood vs plastic: what the hygiene research actually says Food safety studies from Europe and the US have shown a clear pattern. On brand new boards, both wood and plastic can be safe if washed and dried correctly. Over time though, plastic boards collect deep knife...

No, you should not reuse a chopping board for vegetables straight after cutting raw chicken unless you fully wash, scrub and dry it first. The safest approach in a home kitchen is to keep one dedicated board for raw meat and poultry and a separate board for ready to eat food like vegetables, fruit and bread. Why reusing a chopping board after chicken is risky Raw chicken can carry bacteria such as Campylobacter and Salmonella. These survive in tiny scratches on a cutting board and can transfer onto salad leaves, peppers or herbs in seconds. Even a small amount of...