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Opt for hardwood boards like maple or beech, as they're durable and naturally antimicrobial.
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Plastic boards are dishwasher-safe but can harbour bacteria in knife scores over time.
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Bamboo boards are eco-friendly and resistant to water damage, making them a popular choice.
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Always use separate boards for raw meat and other foods to prevent cross-contamination.
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Clean your board thoroughly with hot, soapy water after each use, especially after handling raw meat.
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Regularly sanitise your board with a diluted bleach solution or white vinegar to kill bacteria.
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Oil wooden boards monthly with food-grade mineral oil to prevent cracking and absorption of liquids.
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Replace your chopping board if it develops deep grooves or cracks that can trap harmful bacteria.
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How hygienic is your chopping board?
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