Germ Spreader Cutting Board: How a Harmless Kitchen Utensil Can Make You Sick

Imagine this: You first cut juicy raw meat and then fresh tomatoes for your salad right after. Sounds like an efficient cooking evening, right? Wrong! There's an invisible danger lurking here. Raw meat and fish are often loaded with invisible pathogens that can cause us nasty gastrointestinal problems. The Federal Institute for Risk Assessment (BfR) raises the alarm: If these nasty germs from raw meat get onto foods that you later eat raw – like the crunchy salad ingredients – then it gets really critical. When cooking, the bacteria in the meat die, but they remain dangerous on the tomatoes.

Brilliant Trick for a Germ-Free Kitchen: The Color System!

But don't panic, there is a super simple solution to turn your kitchen into a true hygiene oasis! Professionals swear by a clever color system for cutting boards. It's so simple and yet so effective that you'll wonder why you haven't always used it.

This is how your cutting board traffic light system works: Red: Your go-to for red meat like beef or pork. Yellow: The perfect partner for poultry like chicken and turkey. Blue: Exclusively for fish and all seafood. Green: The freshness expert for washed fruits and crunchy vegetables. White: Your all-rounder for bread, cheese, and already cooked delicacies.

This system is an absolute game changer! Whether you have boards in these colors or just white boards with colored handles – the important thing is that each color stays with its specific food group. No mix-ups, no unnecessary germs!

Wood or Plastic: Which Board Wins the Hygiene Check?

Especially for raw meat, plastic boards are often the better choice. The unbeatable advantage: heat-resistant plastic boards can be hygienically cleaned in the dishwasher at over 60 degrees. These high temperatures are the death blow for germs! Wooden boards, on the other hand, are more sensitive. The heat of the dishwasher can warp them or cause cracks. If you don't want to give up your beloved wooden boards, clean them super thoroughly with hot water and dish soap after each use.

When Is It Time for a New Board?

Even the best cutting board has an expiration date! As soon as your board shows deep grooves and notches, it's high time to say goodbye. Why? Because bacteria can nestle in these grooves and are difficult to remove. New boards with smooth surfaces are much easier and safer to clean. So, be ruthless and regularly replace your old boards!

Kitchen Hygiene Tip: Wash Your Hands!

It sounds trivial, but: wash your hands, wash your hands, wash your hands! After every contact with raw foods – whether meat, fish, or vegetables – immediately and thoroughly wash your hands with soap. Only this way can you ensure that no germs remain and your kitchen remains a safe place for enjoyable moments. Now you are well-prepared for your next cooking adventure!

This article has been automatically translated, read the original article here.