Q.: Several of my favorite TV chefs espouse different color cutting boards for different uses. I always thought that an acrylic board, washed with soap and hot water, could be used without worrying about cross-contamination.
What’s the real scoop?
— L.H., Akron
A.: In general, any cutting board, whether wood, plastic, glass or other material, can be used for everything, provided it is properly cleaned in between.
However, the USDA’s Food Safety and Inspection Service does recommend that consumers consider one board for cutting raw meat, poultry and seafood (foods that need to be cooked) and a separate one for produce and bread (foods that won’t be cooked) to prevent cross-contamination from bacteria.
To clean all cutting boards, the agency recommends washing them with hot, soapy water after each use; rinse with clear water and air dry or pat dry with clean paper towels. “Nonporous acrylic, plastic or glass boards and solid wood boards can be washed in a dishwasher [laminated boards may crack and split],” the agency recommends.
If you use just one board, you may want to consider sanitizing it (wooden or plastic) with this method recommended by the food-safety agency: Make a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of water. Cover the surface with the bleach solution and allow it to stand for several minutes. Rinse with clear water and air dry or pat dry with clean paper towels.
Got a food question? Lisa Abraham has the answer. Call 330-996-3737; email her at labraham@thebeaconjournal.com with “Ask Lisa” in the subject line; or write to her at 44 E. Exchange St., P.O. Box 640, Akron, OH 44309-0640. Please include your name (initials will be printed on request), hometown and phone number.
