Could your wooden chopping board actually be harbouring mould? Eep! Here’s the one thing you need to know about washing wooden chopping boards!
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When it comes to cleaning up after preparing a meal, we can all agree that cleaning your cutting boards is a must.
But one big mistake you’re making when doing this can turn your chopping board into a mould magnet.
Caitlin King, CEO of Wrap Your Kitchen warns that wooden cutting boards can be one of the most mould harbouring items in your kitchen, and a breeding ground for bacteria.
“Every time you chop vegetables, slice meat, or prepare food on a wooden board, microscopic particles work their way into the grain,” King told Express.
“Add moisture from washing, and you’ve created an ideal environment for mould spores to settle and multiply.”
With added factors like a warm, humid environment in your kitchen which can happen during a warm Aussie summer, condensation can also build up meaning things like your wooden cutting boards will take longer to dry, creating the perfect conditions for mould to grow.
By putting the cutting board straight back in your cupboard before it’s completely dry will trap the moisture inside, which also gives mould the perfect, warm, dark conditions to thrive and multiply.
“I’ve seen boards that looked fine on the surface but were harbouring significant mould growth in the knife grooves. The tell-tale signs are dark patches, a musty smell, or persistent stains that won’t wash away,” she added.
When it comes to washing your wooden chopping boards, you should avoid leaving them submerged in water for any length of time.
Doing this gives the water more chance to get deeper into the wood, and can often create pockets of moisture that will never dry out.
This also means that throwing a wooden board into the dishwasher is a huge no-no.
Sure it sounds tempting, especially with the festive season fast approaching and plenty of entertaining going on, but mould isn’t the only issue that this can cause.
“When wood is exposed to such high heat and moisture during a long washing cycle – and then is left to dry – it can warp, splinter, and eventually break,” according to Finish Dishwashing experts.
“Avoid ruining your expensive wooden cutting boards and opt to hand wash them instead.
“For best results, disinfect the cutting board by wiping it down using a solution made from one to two teaspoons of bleach per litre of water, before washing it by hand using hot, soapy water in the kitchen sink.”
And it’s worthwhile remembering that bamboo utensils are also at risk of absorbing plenty of water and going mouldy, so take the same care when washing them too.
This article was reproduced with permission from 9Honey. To read the original article, click here.