News — kitchen hygiene

If you clean and dry them properly, high quality wooden chopping boards are safe for raw meat and can be used every day in a busy kitchen for 5 to 10 years. The safest option is to keep one dedicated wooden cutting board for raw meat, wash it in hot soapy water straight after use, then air dry it upright for at least 8 hours. Are wooden chopping boards safe for raw meat? Yes, wooden chopping boards are safe for raw meat when they are made from dense, close grained wood and cared for correctly. Studies from food safety bodies...

If you want the best hygienic chopping boards for raw meat, you need a board that is large enough to contain juices, dense enough to resist deep cuts and easy to sanitise after every use. In practical terms, a 45x35cm board with a juice groove, sealed surface and clear raw meat only use is one of the safest setups you can have in a home kitchen. What makes a chopping board hygienic for raw meat Raw meat is unforgiving. Any juices that pool on your worktop, or sit in deep knife scars, can let bacteria multiply quickly. A hygienic cutting...

If you clean them properly, bamboo cutting boards do not harbour more bacteria than wood. In controlled tests, both bamboo and hardwood boards show similar bacterial levels after washing, and a well cared for Moso bamboo board can stay hygienic for 5 to 10 years of daily use in a home kitchen. Are bamboo cutting boards more hygienic than wood? The short answer: when used and cared for correctly, bamboo and hardwood boards are equally safe for everyday cooking. The bigger difference is not the material, but how you treat it. Studies on wooden boards have shown that bacteria such...

If you want the best cutting board material for raw meat, choose a dedicated, non porous surface with tight grain and minimal scarring. In home kitchens this usually means a sealed hardwood or high density bamboo board around 38x28cm to 45x35cm, used only for meat and cleaned within 2 minutes of use. What actually makes a cutting board safe for raw meat? When you are handling raw chicken, beef or pork, the board has one main job: reduce the risk of cross contamination. The best cutting board material for raw meat should: Resist deep knife grooves where bacteria can hide...