A table of delicious dishes can not be separated from a heart-safe cutting board. Which type of plastic chopping board, wooden cutting board, bamboo cutting board will you choose? After analyzing the boards of various materials, Dong Jinshi, secretary-general of the Beijing Environmental Protection Tableware Organization and environmental protection expert, said that although different cutting boards have advantages and disadvantages, using bamboo cutting boards is safer.
Dong Jinshi believes that although the plastic cutting board is lightweight and portable, it is easily deformed. Moreover, polypropylene cutting board is mainly made of polypropylene, polyethylene, etc. In order to reduce the cost, some chemical auxiliaries, such as industrial grade talcum powder containing toxic heavy metals such as lead and cadmium, and calcium carbonate are sometimes added during production. In addition, the crude plastic cutting board can easily cut off the froth, and enter the body with the food, causing damage to the liver and kidneys. Some deep-colored plastic cutting boards are mostly made of waste plastics, and there are more harmful substances. Therefore, plastic cutting boards are best to be translucent.
Wooden cutting board has high density, strong toughness and is very firm in use. However, due to the variety of wooden cutting boards, it is not easy to choose. Some wooden cutting boards (such as wubaimu) contain poisonous substances and have an odor; while poplar woods have insufficient hardness, are easy to crack, and have strong water absorption, which can cause filth at the knife marks and breed bacteria. The cut board made of ginkgo, saponins, birch or willow is better.
Bamboo is also a natural green plant, but its species is not so much wood, and it is slightly lighter than wood, and it is not easily falsified. The quality is relatively stable and it will be safer to use. Only the growth cycle of bamboo is shorter than that of wood, so it is not as good as wood in terms of density, and because the thickness is not enough, it is mostly spliced, so it cannot be hit hard when used.
Dong Jinshi also reminded that after cutting the vegetables, the chopping board should be washed in a timely manner, the water should be wiped dry, and then the cutting board should be erected or hung up and placed in a ventilated place. Do not put close to the wall or flat, otherwise the other side of the drying, it is easy to breed mold and other pathogens.