00:00We worry so much about food safety, yet why aren't we talking about which type of cutting boards is the
00:05most sanitary?
00:07The HuffPosts tackle the task at hand, and with the help of experts, we'll decide if we even really need
00:12an antibacterial cutting board.
00:14Trevor Craig, a food safety expert at Microbac Laboratories, says antibacterial cutting boards are made with different materials.
00:23They have a coating that creates environments that do not support the growth of survival of bacteria.
00:28And although this technology can be seen in all sorts of materials like plastic, glass, metal, stone, and bamboo, Craig
00:36said you should know that wood already has natural antimicrobial effects.
00:41Investing in an antibacterial board makes sense, but to go a step further, ensuring food safety, it's advised that you
00:49have more than one board to avoid cross-contamination.
00:52At the bare minimum, one for meat and the other for fruits and vegetables.
00:56Sanitizing them is important.
00:58Most boards these days are dishwasher safe, but every once in a while, consider washing them with a solution of
01:05one tablespoon of unscented liquid chlorine bleach per gallon of water, as recommended by the USDA.
01:12Lastly, learn to say goodbye to your boards when they become excessively worn or develop hard-to-clean cracks.
01:19Thanks for listening.
01:20You
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