News — kitchen hygiene

If you simply want to know whether plastic cutting boards can be more sanitary than wood, the short answer is: yes, in some situations plastic can be easier to sanitise, but well cared for wood often harbours fewer live bacteria over time. In a 24 hour period, bacteria on dry hardwood can drop by over 99%, while a scratched plastic board can still hold active germs in knife grooves unless it is washed at 70°C or above. So the best choice for hygiene depends on what you cut and how you clean. Plastic vs wood: what is actually more sanitary?...

If you want the safest everyday chopping surface for home cooking, a sealed Moso bamboo board used on one side for raw meat and the other for ready to eat foods is usually safer than acacia for most households, because it is slightly harder, absorbs less water and is easier to keep under 0.5 mm of knife scoring over 5 to 10 years of use. Bamboo vs acacia: which is safer for food prep? When people ask “What is the safest cutting board material for raw meat and daily cooking?” the choice usually comes down to bamboo vs acacia hardwood....

If you are wondering how to keep a chopping board in good condition for 5 to 10 years, the single most important habit is to wash it within 5 minutes of use, dry it fully within 30 minutes and oil it every 4 to 6 weeks. Those three steps will usually matter more than the board material, although well made bamboo or acacia boards will reward careful maintenance for much longer. How to clean a chopping board properly after every use Daily cleaning is the foundation of chopping board maintenance. Whether you use a 45x35cm Large Bamboo Board or a...

If you want to know what the best way is to reduce cross contamination in a busy kitchen, the answer is simple: use separate, colour coded chopping boards and keep raw meat, cooked food and vegetables on different boards every single time. Studies from UK food safety bodies show that using dedicated boards for raw meat can cut cross contamination risk by more than 50%, which is a huge gain for a very small change in habit. Why use colour coded chopping boards in a home or professional kitchen? Colour coded chopping boards solve one clear problem: bacteria from raw...