Disinfectant: How to Disinfect a Cutting Board

There's new information on disinfecting cutting boards used to cut raw meat. Latest reports show that a solution of 1 part of 5 percent white vinegar to 4 parts of tap water is a very effective method for sanitizing cutting boards used in cutting up raw meat. Vinegar's secret is its acetic acid nature. It kills harmful germs like E. coli, salmonella and staphylococcus. It's also the best sanitizer for people with chemical allergies to cleaners like bleach and strong soap. The alternatives to vinegar are bleach, hot soapy water and even hydrogen peroxide. Bacteria can hide and live longer in the nicks on plastic cutting boards, so wooden boards make more sanitary boards. Use extra care when sanitizing plastic cutting boards.

Top Ways to Clean Cutting Boards

• White Vinegar:  Use 1 part of 5 percent white vinegar to 4 parts water. Spray solution on the board and allow it to soak in briefly, then wipe.
  
• Hydrogen peroxide:  Use a 3 percent solution of hydrogen peroxide. Wipe board down with white vinegar, then with hydrogen peroxide.
• Soap and hot water:  Hot soapy water is a great sanitizer. Don't submerge wooden boards in water. Wipe, rinse and dry.
• Bleach:  Use 1 teaspoon of non-scented liquid chlorine bleach in 1 quart of water. Rinse with hot water and dry.