News — food safety

If your main question is “what’s the best chopping board material to prevent bacteria?”, the most hygienic everyday choice for home kitchens is a high quality, tightly grained wooden board, especially bamboo or acacia, used with separate boards for raw meat and ready to eat foods and cleaned within 10 minutes of use. In tests, well maintained wooden boards consistently hold fewer live bacteria than scarred plastic after washing. Why board material matters for bacteria Bacteria love moisture, deep knife grooves and rough, damaged surfaces. The material you choose either helps them survive or quietly works against them. Wood (bamboo,...

If you want a safe, simple way to separate raw meat and veg, the best double pack chopping boards solution is a two board set with clear size separation, like the Deer & Oak Bamboo Double Pack, which pairs a 45x35cm board for meat with a 38x28cm board for vegetables in one 3.0kg set. Why a double pack chopping board set works best for raw meat and veg Food safety advice in the UK is clear. You should not prepare raw meat on the same surface as ready to eat food like salad or chopped veg. A double pack of...

If you cook meat at home at least once a week, then yes, you do need separate boards for meat and veg to cut the risk of food poisoning by up to 50% compared with using a single board. The simplest setup is 2 boards: one clearly reserved for raw meat, poultry and fish, and one for veg, fruit and ready to eat foods. Why separate boards for meat and veg really matter Raw meat, especially chicken, can carry bacteria such as Campylobacter and Salmonella. These can move from your board to salad leaves, herbs or fruit in seconds. Even...

No, you should not use the same board for raw meat and veg in normal day to day cooking. Food safety guidance in the UK recommends at least 2 separate chopping boards so that raw meat, poultry and fish never touch the same surface as ready to eat food like vegetables, fruit and bread. Why you shouldn’t use the same board for raw meat and veg The main risk is cross contamination. Raw chicken, beef and pork can carry bacteria such as Campylobacter, Salmonella and E. coli. If you cut raw meat then chop salad veg on the same board,...