Contents:
- Medical Video: Don't Cut That End Grain! Unless You Have this...
- Danger using wood cutting boards when cutting cooking ingredients
- So, using what is the best cutting board material?
- Another way to avoid bacterial contamination
Medical Video: Don't Cut That End Grain! Unless You Have this...
Cutting board is one of the essential items that are in the area of your home kitchen. Cutting boards and knives are also a unit that cannot be separated to cut food ingredients to be cooked. Most cutting boards are generally made of wood, even though there are some dangers found on wooden cutting boards. What are the dangers of using a wood cutting board?
Danger using wood cutting boards when cutting cooking ingredients
Not all types of cutting boards are good for using food ingredients. One type of cutting board that people might use most is wood cutting boards. In fact, without you realizing it, wood cutting boards can be a source of danger for you and your family. How did it happen?
Unlike other materials such as metal or plastic, cutting boards from wood can absorb bacteria from raw food. For example from raw chicken, raw fish meat, and others.
Because, before you cook, ingredients such as animal meat, vegetables or even other food ingredients are still in raw form. Now, when you cut using a wooden cutting board, the bacteria in the food will absorb into the wood and will contaminate other food ingredients.
Researchers from the University of California, Dean O. Clever, conducted research on the problem of the danger of using wood cutting boards. He found that wood cutting boards can absorb Salmonella bacteria which are carried from raw food ingredients. The bacteria can seep into the wood and settle in it.
In addition, bacteria and fungi are also easy to breed as one of the dangers of using other wood cutting boards. After cooking, you must definitely clean the cutting board, by washing it with soap and rinsing it with water. However, unfortunately not all wood cutting boards will dry completely in a short time.
So, using what is the best cutting board material?
Quoted from HuffingtonPostprofessional chefs recommend using a plastic board or cutting board. Choose polyethylene plastic that is strong enough. This plastic cutting board is durable and easy to clean. Cutting boards made of plastic also respond to blade friction better.
The disadvantage of this cutting board is that it tends to shift or slip when used to cut thick and heavy food ingredients. In addition, this plastic cutting board is easier to imprint with a knife scratch than a cutting board with wood or bamboo.
There are now many innovations from these plastic cutting boards, ranging from anti-slip plastic cutting boards, bending cutting boards that can be used to pour the cuttings so that they are not scattered, to plastic cutting boards which are also accompanied by a slab container
Another way to avoid bacterial contamination
Because the danger of using wood cutting boards cannot be underestimated, you should make sure you also do the following steps to maintain food hygiene.
- Cook raw meat until completely cooked.
- Wash the cutting board or other kitchen utensils after use. Can also be soaked in hot water for several minutes.
- After using a kitchen tool to process raw materials such as meat, immediately wash the appliance. Do not directly use to cut or process other food ingredients such as vegetables and fruit.
