Household chopping boards are generally based on bamboo or plastic. However, many people only know how to use them and forget to disinfect and deodorize them. Some people use a cutting board for a few years or a dozen years. The handling of such cutting boards is not very harmful. Because wooden cutting boards are prone to mildew and odor, we all know that aflatoxin is produced after moulding. The toxicity of aflatoxin is greater than that of arsenic, and even if it is not moldy, it is easy to smell.
How to maintain the chopping block? In fact, it is a word service. First of all, after each use is best drained water in the sun, so that it can mold sterilization. The second method of disinfection is to scatter two tablespoons of salt on the cutting board, and then use a brush to rinse it with water to dry it. This will allow sterilization and crack prevention. Another way is to use hot water. These methods of sterilization are good, you can try it. Another thing is that if the chopping board cuts the odor-like things such as fish onions, if it does not remove the residual odor in time, it will become odor over time. In fact, this is very simple as long as two scoops of baking soda powder on the cutting board and then brush with a brush and then rinse with water on the line.
Although the cutting board is small, but the benefits and harms coexist, it depends on how we use it.