The cutting board is an invisible killer in the kitchen and needs to be changed in time
30 July 04

Recently, some media reports said that a family of three had cancer in the absence of bad habits or family history of genetic diseases. The survey found that they used unhygienic cutting boards to cause “crime.” Researchers from the Department of Agriculture of Kinki University in Japan also found that kitchen sinks, cutting boards, etc. are easily turned into bacterial nests. Surveys have shown that the number of food poisonings in the Meiyu season and summer months in Japan will increase rapidly. The cutting board, as a high-frequency daily necessities, does not affect the human health.


The harmful microorganisms on the cutting board are mainly fungi and bacteria. The suitable temperature and residual moisture and organic materials on the cutting board provide a suitable environment for the growth of these microorganisms. The uneven marks on the cutting board are like countless shades. Moist "holes" are very suitable for the survival and reproduction of fungi and bacteria.

At present, the cutting boards on the market can be roughly classified into four categories: wooden cutting boards, bamboo cutting boards, plastic cutting boards, and resin cutting boards.

1. Wooden cutting boards, including willow boards, pine boards, slate boards, etc., are thicker in material and stronger in toughness, and are suitable for cutting meat or cutting hard food. However, wood cutting board is generally of heavy quality, difficult to clean, and has strong water absorption, and should not be air-dried. It is prone to mildew and bacteria in humid environments.

2. Bamboo cutting board, bamboo cutting board light and compact, but due to the lack of thickness, and more by the splicing, there will inevitably be adhesive part of the glue, some unqualified gum may release formaldehyde, and bamboo cutting board use Often cannot withstand heavy blows. If you buy, try to use regular brands, environmentally friendly products.

3 plastic cutting board, light texture, easy to carry, but mostly made of polypropylene, polyethylene and other materials, easy to emit plastic smell at high temperatures, unqualified plastic cutting board will also have chemical precipitation, it is generally only applicable to Cut fresh vegetables and fruits.

4 resin cutting board, high hardness, surface wear resistance, less scratches, easy to clean. It is more suitable for cooked food products such as processed meat or fruits and vegetables.

Apart from the choice of cutting board, the cleanliness of daily life is also very important. Fungi and bacteria are afraid of losing moisture. Therefore, the usual cleaning and preservation of the cutting board must first select a ventilated, dry place. After each use, it should be promptly cleaned and dried. If wiped with a rag, we must ensure that the rag itself is clean and hygienic; otherwise, only The dirtier it gets.

Some people think that food bacteria will disappear when they are cooked at high temperatures, but some bacteria such as aflatoxin can be eliminated at high temperatures of more than 200 degrees Celsius, and 100 degrees Celsius in daily cooking cannot be completely removed. Therefore, in addition to normal water washing after daily use, you can also choose appropriate white vinegar and alkaline water (baking soda) for cleaning.

To separate the cooked food, fruit, raw food cutting board, at least two raw cutting and cooked food cutting board. Because raw food contaminants, such as vegetable eggs, meat residues, animal blood, etc. on the cutting board are inevitably wrapped in cooked food, bacteria directly into the body, causing damage. If conditions allow, the wooden cutting board can be replaced once every 3 months. Under normal circumstances, when there are too many knife marks, material discoloration, and the surface is not smooth on the cutting board, it needs to be replaced in time to avoid any impact on health. .