When your cutting board has accumulated a lot of deep grooves from repeated use, you probably need to replace it. “This worked because the salt drew the moisture out of the wood and prevented bacterial contamination, which is what caused the smell – though the butchers didn’t know it at the time.” When To Replace Your Cutting BoardĪt some point, scrubbing and sanitizing might not be enough. “Historically, butchers used to put salt on their butcher blocks to keep them from smelling bad,” Chapman says. Bacteria need moisture to grow, and you don’t want to give them a welcoming environment. “Make sure you put the cutting board somewhere that air circulates, so that it can dry completely,” Chapman says. The last step in cleaning your cutting board is an important one – dry it. It’s worth noting that you should also sanitize your kitchen sponge/rag/brush after you’ve used it to scrub the chicken-juice off your cutting board – or else you run the risk of contaminating the next thing you wash (which is the exact opposite of what you’re trying to do). “Quaternary ammonium is more effective at killing bacteria on wood or other organic surfaces.” “This is because chlorine binds very easily to organic materials, like the wood in a cutting board, which neutralizes its antibacterial properties,” Chapman says. Clean and water (follow the dilution instructions on the label). But for wood cutting boards, you should use a quaternary ammonium sanitizer, such as a solution of Mr.
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