Eating raw or undercooked foods has led many folks to fall ill from food-related illnesses. Microorganisms can be introduced to foods during handling and preparation. Various food handling practices may encourage bacterial growth and contribute to foodborne diseases. Staphylococcus aureas, Esherichia coli, and Salmonella microorganisms can survive on hands and surfaces for hours, and even days, after contact with them. Contamination may cause symptoms like vomiting, diarrhea, fever and abdominal pain. Improper food preparation right in our own homes, including slicing and dicing on cutting boards, is one food preparation practice that can play a role in food-related illnesses.
Good handwashing techniques using soap and warm water, and the cleaning of cutting boards and all surfaces are basic food safety rules that, when properly followed, greatly decrease the chance of cross-contamination and food poisoning. Washing fruit and vegetables, as well as keeping and cutting them separately from raw meat and fish products, are other important rules. Consider using separate, color-coded cutting boards. This practice helps keep the boards for cutting raw meat from contaminating the other boards. And remember to clean or change knives after cutting raw meat before preparing other ingredients. Cook foods thoroughly, as insufficient cooking of meat is another large contributor to foodborne illnesses.
Have you seen scores on the surface of cutting boards after the first few times of use? Once bacteria get into those tiny grooves and begin to grow, and getting rid of them can be difficult. Cutting boards with non-porous surfaces like glass or ceramic can reduce the colonization of bacteria, and are easier to clean. Sanitize them in a dishwasher. Dry with paper towels, avoiding dishtowels since they are often a vehicle for spreading bacteria. Take an inventory—it may be time to replace old, worn cutting boards with new ones.