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Chopping board hygiene
The cutting board is an excellent place for bacteria. In the uneven knife marks on the plate, it is full of nutrients and dark humidity, which is suitable for the survival and reproduction of bacteria. Someone used a microscope to see that it was found that there were 2 million bacteriococcus, tens of thousands of Eschaoe bacteria on the cutting board per square centimeter, and other bacteria.
Most families are used to cutting lettuce and cooked vegetables with the same cutting board. Cutting cooked food on these cutting boards covered with bacteria will naturally dip a lot of bacteria. The population enters the gastrointestinal tract, causing the digestive system and other system diseases. Therefore, note that the cutting board hygiene is an important part of doing a good job of dietary hygiene.
The most common methods of sterilization and sterilization of cutting board are the following:
First, scraper and salt. After cutting the vegetables, scrape the residue on the board, and sprinkle a layer of salt on the board every week, which can be sterilized and the cutting board can be used to crack;
Second, wash the water and wash it. Rinse with hard brushes and water, and then wash it with boiling water;
Third, drug disinfection. Use five kilograms of water and two pieces of bleaching powder to soak the cutting board for a minute.
