News — separate boards

If you cook meat and vegetables at home, you should use separate boards for meat and veg to cut your risk of food poisoning by a significant margin. In a typical family kitchen, keeping one dedicated board for raw meat and another for veg and ready to eat foods is one of the simplest ways to avoid cross contamination. Why separate boards for meat and veg matter Raw meat can carry bacteria such as Campylobacter, Salmonella and E. coli. These can transfer to your knife, your hands and your chopping board. If you then chop salad, herbs or cooked food...

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...

If you want to cut your risk of food poisoning at home by up to 50%, the single simplest habit is to use separate chopping boards for raw and cooked food. One board for raw meat, poultry and fish, and a second board for cooked food and ready to eat items keeps harmful bacteria away from food that’s already safe to eat. Why using separate boards matters in a real kitchen Raw chicken can carry Campylobacter and raw mince can carry E. coli. These bacteria only need a tiny amount of juice from a knife groove to move from raw...