News — salmonella

If you clean them properly after each use, bamboo cutting boards are no more likely to harbour E coli or Salmonella than plastic or traditional wood, and can keep food safe for 5 to 10 years of regular home cooking. The safest option for raw meat and poultry is a dense, low porosity board such as a moso bamboo board that is washed in hot soapy water within 10 minutes of use and allowed to dry fully upright. Can bamboo cutting boards really harbour E coli or Salmonella? Any cutting surface can harbour E coli or Salmonella if it stays...

If you want to cut your risk of salmonella at home, a well maintained wood cutting board is usually safer than a scratched plastic board, especially over 2 to 5 years of regular use. Studies have shown that bacteria on wood boards can drop by over 90% within a few hours at room temperature, while worn plastic boards can keep salmonella alive inside deep knife grooves. Wood vs plastic cutting board for salmonella: the short answer For most home kitchens, a quality hardwood or bamboo board used with good hygiene is a better long term choice against salmonella than a...