According to the Partnership for Food Safety Education, “Sanitizing is the process of reducing the number of microorganisms that are on a properly cleaned surface to a safe level to reduce the risk of food borne illness. Lemon juice and salt will not do this. The most effective way to sanitize a cutting board as well as other kitchen surfaces, is with a diluted bleach and water solution.”
“To clean and sanitize your cutting board, first wash it with hot water and soap. Then sanitize it by using a diluted chlorine bleach solution (just 1 tablespoon unscented liquid bleach (not more) to 1 gallon of water. Let the bleach solution stand on the surface for a few minutes, then rinse and blot dry with clean paper towels. It’s important to clean and disinfect… just because a surface looks clean, doesn’t mean it’s free of disease causing bacteria.”
I never use wooded spoons or cutting boards for food preparation anymore. I use plastic cooking spoons and white dishwasher safe cutting boards… and run them through the dishwasher….
Source: Partnership for Food Safety Education
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