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Natural Ways to Disinfect Cutting Boards
Cutting boards are kitchen wares that we unavoidably use every day. For this reason, it is very important to disinfect your cutting boards to avoid contamination. This is very likely as they get tiny slices and cuts with time and they become a breeding ground for different kinds of bacteria like salmonella and e-coli. These are easy DIY steps to disinfect your cutting/chopping boards with available supplies you can find lying around the house.
- Vinegar: Vinegar is great for everything. The acetic acid in it helps combat bacteria such as E.coli, Salmonella and White vinegar is a great way to disinfect and clean your boards. Spray with white vinegar and leave for 10-30 minutes before wiping it down. This can be done every time you use your cutting boards to keep it clean regularly. You could also put a layer of baking soda across the top of your board and spray it white vinegar.
- Lemons: If your cutting board becomes dirty, especially with an odour, I recommend lemon. Though they don’t disinfect, they are great for de-odourising your board, especially the ones used for chopping garlic and onions. Cut the lemon in half and scrub the board with it or you could just use a piece of cloth and lemon juice. To help absorb odors, just add a bit of salt on your board while scrubbing.
- Salt: After washing your cutting board with hot water and soap, toss some salt on it and rub with a damp. Salt is excellent because it acts as an abrasive to remove stains and odors.
- Baking Soda: Baking soda as a natural product is very safe and non-toxic because its mild alkali can dissolve grime and dirt easily in water. Keep your wooden cutting board cleaner by occasionally scrubbing it with a paste made from baking soda and water. Make a paste of 1 part each of baking soda, salt and water. Scrub your cutting board with this paste and rinse in hot water after.
- Bleach: It is not really advisable to use furniture polish or any other household cleaner for butcher blocks or cutting board used for meat or fish. It is better to scrub in small circles with a brush dipped in a solution of 1 teaspoon bleach diluted in 2 liters water without saturating the wood. The bleach will kill any harmful bacteria on your cutting board. Wipe with a damp paper towel then buff dry with a clean cloth.
- Hydrogen peroxide:Hydrogen peroxide fights the production of bacteria on your cutting board, especially after using it for meat. Use about 3 per cent hydrogen peroxide for chopping boards that are used for chopping up raw meat. Just spray enough hydrogen peroxide on the chopping board to get into the cuts and rub with a clean cloth. You have to rinse the board down with water carefully before using it again.
