HUMAN NUTRITION

Detailed explanation-1: -Uncooked meat will leave bacteria on everything it touches, including your cutting boards, utensils and your own hands. The U.S. Department of Agriculture’s Food Safety and Inspection Service recommends using separate boards for meat and vegetables.

Detailed explanation-2: -Use two cutting boards: one strictly to cut raw meat, poultry and seafood; the other for ready-to-eat foods, like breads and vegetables. Don’t confuse them. Consider buying different color cutting boards so it’s easy to remember which is for raw meat and which is for ready-to-eat foods.

Detailed explanation-3: -Avoid Cross-Contamination The Meat and Poultry Hotline says that consumers may use wood or a nonporous surface for cutting raw meat and poultry. However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood.

Detailed explanation-4: -Cutting boards and butcher block boards alike tend to nurture bacteria in their tiny pores even after they have been washed properly. Therefore, if you’re chopping anything like cheese, vegetables or fruit on the same surface afterwards, the bacteria can easily be transferred. This is also known as cross-contamination.

Detailed explanation-5: -Use different cutting boards for different foods Because bacteria can grow even after a board has been thoroughly washed, it’s further recommended that cutting boards be replaced when they become worn through by knife scratches and cracks.