I’m really particular about keeping separate chopping boards for meat and separate ones for fruits and vegetables as using the same one for everything can spread germs and cause various diseases. I’m also particular about keeping my chopping boards clean. However, using dishwashing liquids or soaps can weaken and damage surface wood fibers on cutting boards. In order to disinfect and clean my wooden surfaces, I wipe them instead with full-strength white vinegar.
The acetic acid in vinegar is a great disinfectant, effective against harmful bugs such as E. coli, Salmonella, and Staphylococcus.
When wooden cutting surfaces require not just disinfecting but deodorizing as well, spreading some baking soda over it and then spraying on undiluted white vinegar does the trick! Let the baking soda and vinegar foam and bubble for five to ten minutes, then wipe with a cloth dipped in clean cold water and say hello to chopping boards that are as good as new!
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