"Raw chicken is also one of the most common sources of salmonella, so whether you're prepping a chicken pot pie or a dish of fajitas, food safety is of the utmost importance. But, avoiding cross contamination isn't just a matter of cleaning - you should be sanitizing your wooden chopping board after each use."
"Wooden cutting boards are more porous than those made of other materials such as plastic or glass, giving them more places where bacteria can settle in and thrive. To clean your wooden cutting board, start by scraping any remains of chicken into the trash immediately after use, then wash it in hot soapy water, using a stiff scrubbing brush or sponge to get into any deep grooves in the board."
"For sanitizing the board, the USDA recommends a solution of 1 tablespoon of food safe liquid chlorine bleach - not laundry or scented bleach - per 1 gallon of water. Pour or spray the solution over the board, ensuring that the entire surface is wet, and leave the bleach solution to sit for five minutes before rinsing with hot water."
"Even if you clean and sanitize after every use, it's recommended that you keep different cutting boards for different uses. This isn't just about keeping poultry apart from other foods, but considering which foods are eaten raw or cooked. Salmonella bacteria can be found lurking in fresh fruits and vegetables too, and it's only killed during cooking."
Chicken is a common meat in the U.S. and raw chicken is a frequent source of salmonella, making food safety important. Wooden cutting boards are more porous than plastic or glass, allowing bacteria to settle in grooves. After use, scrape chicken residue into the trash, then wash the board in hot soapy water with a stiff brush to clean deep areas. Sanitizing requires a USDA-recommended solution of 1 tablespoon food-safe liquid chlorine bleach per 1 gallon of water, applied so the whole surface stays wet for five minutes, then rinsed with hot water. Dry the board fully with air circulation and avoid storage while still damp. Use separate boards for raw meat, poultry, seafood, and for produce eaten raw, since cooking is what kills salmonella.
#food-safety #salmonella-prevention #cutting-board-hygiene #cross-contamination #usda-bleach-sanitizing
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