Your life span is closely related to your "cutting board"

　　An indispensable item in every family is the "cutting board". Our meals are processed on the cutting board before being put into the pot for cooking. The service life of cutting boards is very long. Some families always feel that cutting boards will become sentimental after being used for a period of time and are too lazy to replace them. Therefore, some cutting boards have been used for more than ten, twenty or thirty years. In fact, this is not a good phenomenon, because the longer the cutting board is used, the more bacteria will be hidden inside.

　　1. The heavily scratched “old cutting board””

　　Many people think that an old cutting board is more convenient to use, but they don't know that the scratches on the old cutting board are a good place for dirt and evil. Even if you wash it with dish soap several times a day, the bacteria that breed in the scratches are difficult to remove. Therefore, cutting boards should be replaced after about 2 years of use.

　　2. Use the same cutting board for cutting vegetables and raw meat.

　　Many people never pay attention to the separate use of cutting boards. They only know that when cutting meat, they should "separate raw and cooked food." However, they find it troublesome to use the same cutting board when cutting raw meat and lettuce. Raw meat is easily infected with parasites, while the cooking temperature of vegetables is generally not high, and many vegetables are eaten raw directly, so it is easy to cause cross-infection.

　　3. After brushing the cutting board with steel wool, lay it flat.

　　Scrubbing cutting boards with steel wool can cause tiny scratches and harbor bacteria. If the cutting board is laid flat after washing, moisture will seep downward into the cutting board, which will increase the humidity on the surface of the cutting board and make it difficult to dry. And moisture creates a good environment for bacterial growth.

　　4. Use “plastic cutting boards” or flavored “bamboo cutting boards””

　　Plastic cutting boards lack natural bactericidal ability, so the residual amount and reproduction rate of bacteria are much higher than that of wooden cutting boards. In addition, many bamboo cutting boards are pressed using high-temperature bonding technology. If you can smell a pungent smell when you are close to the sandwich layer of the bamboo cutting board, it means that the formaldehyde content of the cutting board exceeds the standard. Using this method to cut vegetables for a long time is very harmful to health.

　　These are the wrong ways to use cutting boards. I hope you can avoid using cutting boards incorrectly in the future. If you want to keep yourself and your family healthy, start with your diet!