News — hygiene

If you want to know how to disinfect a chopping board properly, the most reliable method at home is to wash it in hot water at around 60°C with washing up liquid, then disinfect with either a 1:20 thin bleach solution or white vinegar, and allow it to air dry upright for at least 30 minutes. Done like this after every use with raw meat, a quality wooden or bamboo cutting board can stay hygienic for 5 to 10 years. Why proper chopping board disinfection matters Your kitchen board is one of the busiest surfaces in your home. Raw chicken,...

If you are asking “what’s the most hygienic chopping board for everyday home cooking: wood or plastic?”, the evidence points to a well maintained wooden board. Studies show bacteria on wooden boards can drop by over 90% within a few hours as moisture is drawn into the fibres, while plastic boards with deep knife scars can hold live bacteria for days unless scrubbed and sanitised very carefully. Wood vs plastic chopping board hygiene: the key facts In a busy kitchen, hygiene is about how a board behaves after real use, not just when it is brand new. Here is what...

If you clean and dry them properly after every use, a high quality wooden board is usually more hygienic than a plastic board over the long term, because bacteria in knife grooves on plastic can survive for 3 to 6 days, while studies show many bacteria die off within 12 to 24 hours inside well maintained wood fibres. Wood vs plastic: what is actually more hygienic day to day? The short answer: for most home kitchens that wash boards in hot soapy water and let them air dry upright, a wooden cutting board is often the safer long term choice....

Chopping boards can harbour up to 200 times more bacteria than a toilet seat if they’re poorly maintained, which is why choosing the right material and caring for it properly is essential for a safe kitchen. If you’re wondering what’s the best chopping board for a cleaner, lower germ kitchen, a well sealed wooden or bamboo board that’s washed within 10 minutes of use and dried upright is usually the most hygienic everyday choice. Why do chopping boards harbour germs in the first place? Germs love three things: moisture, food residue and tiny hiding places. Chopping boards, especially older plastic...