Germs are everywhere in the kitchen. You can try and clean things up, but there’s always that last surviving molecule that you didn’t catch. If you can’t destroy them all, why not at least try and keep them in groups? These Index Chopping boards will make sure that you don’t cross contaminate germs from different foods.
There are four different chopping boards that are labeled to help you remember which one is which. Whether you’re working with veggies, fish, meat, or some more �scented� foods, you have an option so that your apples don’t taste like seafood, your carrots don’t reek of garlic, and so on. The basic set of these color-coded cutting boards is about $68, while the Plus set that comes with matching knives is $85. This all sounds like a winning idea to me, as the notion of juice from raw chicken touching my fresh fruit just turns my stomach.
Case Western University did a study within the last 10 years. These plastic chopping boards, unless they are disinfected constantly in the dishwasher, are bacteria magnets and the bacteria from the previous job is retransmitted to the knife of eh new one.
The big shocker is that an ordinary wood chopping board does NOT retransmit bacteria from a previous food cutting back to the knife. Can’t remember the reason why but it has something to do with the cellulose in the wood. You wipe a wood chopping board with a hot cloth, and you OCCASIONALLY, very rarely, disinfect with half a lemon over the surface.
The actual bacterial tests on these surfaces surprised even the researchers. So those old butchers with their huge wood blocks knew best. They cut fish, meat, and chicken on the same surface but they cleaned with a hot rag in between…and of course, changed knives.