HUMAN NUTRITION

Detailed explanation-1: -"A separate board for raw meat or seafood keeps bacteria from contaminating your veggies, fruit, or other foods that require no further cooking, ‘’ says Saunier. “Eventually, you’ll cook your meat or seafood to a safe internal temperature as measured by a food thermometer, killing harmful bacteria.

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 However, consider using one cutting board for fresh produce and bread and a separate one for raw meat, poultry, and seafood. This will prevent bacteria on a cutting board that is used for raw meat, poultry, or seafood from contaminating a food that requires no further cooking.

Detailed explanation-4: -Using the same cutting board for meat and vegetables. 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-5: -If you cut raw meat on a chopping board, bacteria will spread from the meat to the board and knife. If you then use the same board and knife (without washing them thoroughly) to chop a cucumber, the bacteria will spread from the board and knife to the cucumber. Hands can also spread bacteria.