The Dirty Kitchen Board

dirty plastic chopping board

The average kitchen board has 370 times more bacteria than a toilet seat. A statement I read from Health and Home magazine. If your toilet seat has a billion bacteria then your kitchen board has 370 billions. Ouch! Very dirty!

Toilet seat is where we poo – one of the dirties thing we never want to hold. The reason why we are washing are hips with left arm. We are using the right arm to handle the food we eat. Some of us refrain from eating immediately after a comport room routine.

We flash the toilet bowl every time we poo or urinate. Clean it regularly. Brush with soap and water and disinfect with muriatic acid every week or every month. The routine is done to keep it clean.  We believed that toilet is the mirror of one’s cleanliness.

Obviously, we never poo or urinate on chopping board. That’s stupid thing to do.We use it to reduce the size of fruits, vegetables, meat and seafoods. The repeated used creates a thousands of narrow and deep slices. Those might be unreachable with water and soap. Some bacteria can hide in it safely.

Chopping board for every food commodity should be separate but we have only one at home. The possibility of cross contamination with only one chopping board for all commodity is high.

Some meat pieces might be left on chopping board scars. Meat are good bacterial medium for growth and reproduction.

We never wash it with a strong disinfectant such as muriatic acid and chlorinated water. Those cleansers might migrate to our foods. We often rinse it with tap water and seldom scrub with soap.

We pay more attention to cleanliness or our toilet and often forgot other important things.

dirty plastic chopping board

Are you now convinced?


One Comment

  • “The reason why we are washing are hips with left arm.”

    I don’t get it.

    also, I thought in the food industry, chopping boards are dipped in 100ppm chlorine solution for disinfection?

    People at home must at least have three separate boards for cutting: for meat, fish, and vegetables. optional: breads and cheeses, chicken, cooked foods. use of color-coded boards and knives for each food group to avoid contamination

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