Of the many cooking utensils in the kitchen, guess what is the one most often used? Not a skillet, not a spatula or pan, but it turns out the cutting board is most often used to process food. Moreover, most of the ingredients we want to treat must indeed be sliced \u200b\u200bor cut first.<\/p>\n\n\n\n
In the market itself, there are two types of cutting boards, namely those made of wood and plastic. Both have their respective advantages.<\/p>\n\n\n\n
Tips for Cleaning Wood Chopping Boards for Free Bacteria
\nModern plastic cutting boards are easier to wash using a dishwasher or dishwasher, so you don’t have to bother cleaning them. Meanwhile, wood cutting boards have a harder surface so they are more durable and not easily scratched compared to plastic cutting boards.<\/p>\n\n\n\n
So, from both, which is the most hygienic and safe to use?
\nMany people believe that the pores on a wooden cutting board make it easy to absorb bacteria and germs, making it less hygienic than a plastic cutting board. The fact, reported by the Huffington Post, is that plastic cutting boards are easier to store bacteria and germs left behind from processed food ingredients.<\/p>\n\n\n\n
The existing bacteria are eaten and stick to the knife will be left in the strokes on the plastic cutting board, making it difficult to clean. Meanwhile, wood cutting boards have anti-bacterial and anti-microbial properties. Although bacteria and germs are absorbed into the pores of wood cutting boards, they will be ‘stuck’ in the innermost layer, and die slowly, so as not to cause contamination of food.<\/p>\n\n\n\n
In addition, based on information from Doctor Dean O. Cliver, an expert on cutting boards, quoted from Spoon University, the content of salmonella bacteria on wood cutting boards is far less than plastic cutting boards.<\/p>\n\n\n\n
However, both wood cutting boards and plastic cutting boards have their respective functions. Plastic cutting boards will be better used to cut vegetables and fruits because of their characteristics that are able to resist bacteria. Whereas, wood cutting boards are more suitable for use as cutting boards for meat or fast food such as bread and cheese, because of their anti-microbial properties.
\nStill confused about which type of cutting board to buy? For those of you who are confused, it is recommended to buy both types of cutting boards because of their complementary characteristics. In addition, regardless of which is more hygienic, the cleanliness of the cutting board must also be maintained and maintained.<\/p>\n\n\n\n
Wash the wood cutting board with warm water and soap, and clean the plastic cutting board using the dishwasher every time you use it.<\/p>\n\n\n\n
And, keep in mind, avoid using the same cutting board if you want to cut meat or fish because the two ingredients are very susceptible to bacteria and germs that can move to the cutting board surface, and cause contamination of other food ingredients.<\/p>\n","protected":false},"excerpt":{"rendered":"
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