Bacteria end up on your chopping board through the processing of raw food. Raw food can contain pathogenic bacteria that can survive in the chopping board if it’s not cleaned properly. Salmonella and Campylobacter are examples of this, the latter being the most common cause of food poisoning.
To ensure hygiene, it is best to use different chopping boards for cutting raw products and already-prepared products. If you prefer to keep it simple, think carefully about the order of cutting. First heated products, then fermented ones, and finally raw foods. The golden rule is to never place heated products on a surface where raw foods have previously been processed.
Some great ideas for wooden cutting boards:
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