Chop! Chop!

From slicing and dicing to cutting and cubing, chopping boards are one of the most used items in your kitchen. It’s therefore important to treat them well and ensure good hygiene when using and caring for them, as chopping boards can be an active breeding ground for germs when not treated properly.

For a long time, plastic chopping boards were considered more hygienic than wooden ones, especially those impregnated with antibacterial substances. Recent research suggests that wooden chopping boards could be the most hygienic option, however, thanks to the naturally antibacterial tannins they contain. Wood may also be a better option if you are worried about chemicals from plastic chopping boards transferring to your food.

Whatever material you choose, it’s important to wash your chopping board in hot soapy water after each use. If possible, leave to dry naturally rather than using a tea towel, which could spread germs. Another important factor is to avoid cross-contamination between different food types. For example, raw meat should never be chopped on the same board as cooked foods because of the risk of food poisoning. It is, therefore, best to keep separate chopping boards for different types of food. Colour-coded chopping boards can be useful to keep things separate.

Tip: You can clean and deodorize a wooden chopping board with a paste of baking soda and water. Remove stains and disinfect with bicarb of soda and lemon juice.