What Type of Cutting Board Is the Most Antibacterial? Microbiologist’s Tips for Selection and Cleaning

The kitchen serves as a place for preparing food but can also be a breeding ground for bacteria and mold.

Properly cleaning the cutting board before and after use can help prevent food from being contaminated with bacteria or fungal toxins. Inside Creative House/Shutterstock

The kitchen serves as a place for preparing food but can also be a breeding ground for bacteria and mold. Everyday kitchen items, such as sponges, dishcloths, and cutting boards, create environments where microorganisms can thrive. So how can we prevent these microorganisms from contaminating our food? Shao-Hung Wang, an associate professor in the Department of Microbiology, Immunology, and Biopharmaceuticals at National Chiayi University in Taiwan, introduced methods to avoid the growth of pathogenic bacteria in the kitchen on the Epoch Times’ “Health 1+1” program.

In 2017, a study published in Scientific Reports examined 14 kitchen sponges used in German households. Researchers found that each cubic centimeter of these sponges contained as many as 540 billion cellular structures, with the majority being gammaproteobacterial, including pathogenic ones such as Escherichia coli and Salmonella. The concentration of E. coli in kitchen sponges was found to be the second highest in residential environments, surpassed only by drain traps.

Mr. Wang explained that there may be millions of bacteria in every gram of a kitchen sponge and typically millions of microorganisms per square centimeter of a dishcloth. When healthy individuals come into contact with these bacteria, it usually does not pose a health hazard because human feces contain around 1 billion microorganisms per gram. This underscores the fact that the human body has an immune system to resist these bacteria. Nevertheless, properly cleaning kitchen utensils remains crucial to minimizing bacterial growth.

Sponge Maintenance Guidelines

Kitchen sponges and dishcloths can be challenging to completely dry, especially in subtropical regions. After using a dishcloth or kitchen sponge, cleaning them with a suitable detergent is advisable to reduce the microbial load that may linger on them. You can also disinfect kitchen sponges and dishcloths by boiling them or using a diluted bleach solution. These methods effectively kill harmful bacteria or microorganisms that could pose a risk to human health.

The recommended ratio for cleaning dishcloths and kitchen sponges with a bleach solution is 1:250. For example, mix 40 cubic centimeters of bleach with 10 liters of water. Submerge the dishcloths or sponges in this solution for 30 minutes, and then rinse them thoroughly to clean and disinfect effectively.

Mr. Wang advised using alternating between three kitchen sponges. After each use, allow the sponge to air dry, and only use it again once it has dried completely, which typically takes a day or so. This is because microorganisms derive their nutrients from and thrive in moist environments.

Rinse the Cutting Board Before Use, Scrub It After Use

Cutting boards are another item in the kitchen that can easily harbor bacteria. Cutting boards can develop grooves and crevices during use, especially from knife cuts. Blood and juices from meat and fish can seep into these crevices, providing an ideal environment for microbial growth. This is particularly concerning when dealing with animal organs or fish gills, as they contain a high concentration of microorganisms, potentially leading to the transmission of zoonotic diseases like Salmonella to humans.

To reduce the growth of bacteria and molds on cutting boards, Mr. Wang recommends the following precautions be taken before and after using them:

• Before use: Rinse the cutting board with clean water to moisten it, as dry cutting boards can absorb more blood or juices.
• After use: Use a brush to scrub it, and avoid using a cloth or sponge for cleaning. The fibers in a cloth or sponge may push meat particles or liquid into the crevices of the cutting board, making it easier for microorganisms to access nutrients. Cleaning with a brush and water is the most effective way to remove dirt and bacteria from these crevices. You do not need to use a detergent every time, as detergents can also seep into the cutting board.

After approximately a month of use, you can disinfect the cutting board by soaking it in a bleach solution with a ratio of 1:250.

If the cutting board develops an unusual odor and you are hesitant to replace it, Mr. Wang recommends cleaning the cutting board with a solution of diluted bleach or white vinegar to remove the scent. You can also try placing the cutting board under direct sunlight, which can help disinfect and remove odors. However, if the smell persists despite these efforts, it is advisable to replace the cutting board.

Additionally, it is important to keep separate cutting boards for raw and cooked foods to prevent any microbial residue from raw foods from getting into crevices and contaminating cooked food, which could potentially lead to gastrointestinal issues.

Uncoated Cutting Boards Are Better

When choosing the suitable material for a cutting board, Mr. Wang advised against selecting coated cutting boards. Coated cutting boards may contain solvents, and toxic substances could remain in the paint fibers. Moreover, coated cutting boards seal the natural crevices of the wood, making them less likely to dry properly and creating an environment conducive to bacterial growth.

Mr. Wang also cited a recent study from Oregon State University, which found that coated wooden boards had a significantly higher concentration of recoverable bacteria on their surface compared to uncoated wooden boards. This difference may be attributed to the fact that uncoated wooden boards tend to absorb bacteria deep into the wood, where the bacteria may lose moisture and, in combination with the natural antimicrobial properties found in the wood tissue, eventually perish.

Cutting Boards Hygiene Ranking

So which cutting boards are the most hygienic? According to Mr. Wang, opt for harder materials if you want a cutting board that does not retain knife marks and is easy to clean. Examples include ceramic cutting boards, tempered glass cutting boards, or even stainless steel cutting boards.

Additionally, you can choose uncoated bamboo or wooden cutting boards. Although these boards may develop grooves from knife marks, thorough cleaning with water and a brush, followed by ensuring they are completely dried, will prevent any problems. If cutting boards do not dry thoroughly, they can become breeding grounds for molds.

Mr. Wang mentioned a news report about a couple diagnosed with late-stage liver cancer. It was found that the cutting board in their home was moldy, and their cause of cancer was suspected to be long-term ingestion of small amounts of aflatoxin. Mr. Wang emphasized that fungi are not inherently dangerous; what’s concerning are the mycotoxins they produce, including aflatoxin, a contributing factor to liver disease.

As for plastic cutting boards, they are prone to developing knife marks, and these knife marks can release plastic particles. While most of these plastic particles can be washed away with water, a small amount may remain on food. When cleaning plastic cutting boards, it is essential to scrub along the direction of the knife marks. If the knife marks become too deep, it is best to replace the cutting board.

Antimicrobial Tips for the Refrigerator

The U.S. National Sanitation Foundation (NSF) conducted surveys to identify the areas in homes with the highest bacterial contamination. The results revealed that the top two areas were refrigerators’ vegetable and meat compartments.

So how can we reduce mold and bacterial growth in the refrigerator? First of all, avoid overloading the fridge. Mr. Wang mentioned that refrigerators come in two main types: direct cooling and air cooling. Older refrigerators often use direct cooling, where the cooling coils are in direct contact with the refrigerator’s walls. If the fridge is stuffed with food, it can impede air circulation, leading to inadequate cooling and food preservation. Newer air-cooled refrigerators distribute cold air evenly through vents, so be careful not to block these vents, or the refrigerator may not cool effectively.

Furthermore, it is advisable to store food items separately in the refrigerator. Vegetables and seafood, for example, should be placed in different compartments to prevent microbial cross-contamination.

Slippery Sink Indicates the Presence of Biofilm

The kitchen sink is also one of the areas with the highest microbial presence, mainly due to its constant moisture. A slippery or slimy sink surface indicates the presence of a biofilm created by microorganisms adhering to polysaccharides or proteins. Once a biofilm is formed, microorganisms can survive on moisture and nutrients. Therefore, it is crucial to regularly clean and scrub the sink or use diluted bleach to eliminate these microorganisms.