How to use the cutting board correctly?

In family life, it is necessary to use a chopping board when cooking every day, but the hygiene of the chopping board is not very important. Many families think that plastic cutting boards are only used to assist in cutting food, as long as the vegetables and cutting boards are rinsed after cutting. I don’t know if it’s just like this, no matter what material the cutting board is made of, it will breed a lot of pathogenic bacteria after a long time, so how to use the cutting board correctly?

1. Raw food and cooked food should be separated. As the direct contact of food, the kitchen knife and cutting board, when cutting raw food, the bacteria in the food will remain on it, and there are more bacteria and parasite eggs on the lettuce. If it is used to cut cooked food afterwards, the bacteria will directly contaminate the cooked food with the kitchen knife and cutting board as the medium. Even if you scald it with boiling water for "disinfection" before use, the bacteria are often not completely eliminated. Therefore, to ensure food safety, two kitchen knives and two cutting boards should be prepared at home and used separately. And before cutting cooked food, it will be safer to boil it in boiling water.

2. Keep the cutting board clean After the cutting board is used, scrub it with a hard brush and clean water to wash off the dirt and sawdust together. If fish, meat and other fishy smells remain, wash them with rice washing water or washing spirit dissolved in salt, and then wash them with warm water. Do not scald with boiling water, because the protein in the meat remains on the cutting board, and it will solidify when heated, making it difficult to wash. Hang to dry after washing. After the cutting board has been used for a period of time, the sawdust on the cutting board can be scraped off with a kitchen knife, or planed with a woodworking planer, so that the dirt on the cutting board can be completely removed, and the cutting board can be kept flat for easy use.

3. The reason why raw food and cooked food should be separated is that the direct contamination of cooked meat and cold dishes by livestock, poultry and aquatic products, or the indiscrimination of raw and cooked food, meat and vegetable in cold storage is an important reason for food poisoning in restaurants, collective canteens and families. Because raw food contains many pathogenic bacteria or parasite eggs. According to data reports, 30% of pigs, beef, and mutton have induced labor; 79% of fruits and vegetables have intestinal bacteria such as E. coli, and 81% have roundworm eggs. In processing these foods, bacteria or parasite eggs will inevitably contaminate utensils. If these utensils are used to process and hold cooked food, then bacteria and parasite eggs will contaminate cooked food, and food may occur after people eat. Poisoning or parasitic diseases. Raw and cooked food utensils, including kitchen knives, cutting boards, pots and baskets, and table utensils, must be equipped with two sets, which are used separately for raw and cooked food. Some families do not prepare two sets of food utensils, but after processing and storing raw food, the utensils should be cleaned or disinfected with boiling water, and then filled with cooked food.

Rsdnlife cutting boards are usually processed by injection molding. Its advantages include light weight, low water absorption, resistance to moisture cracking, mildew, long service life, and excellent antibacterial effect. In particular, its plastic cutting board adopts natural antibacterial plastic masterbatch, which is harmless to the human body and has excellent and significant antibacterial effect on various harmful bacteria and molds, and can be used in various plastic products. Effectively kills 99.99% of harmful bacteria. Even if the cutting board is worn to a certain extent during use, the antibacterial effect still exists. It provides lifelong antibacterial protection for plastic cutting boards and protects the health of your family.