to each food, its board

In France, a third of food poisoning takes place at home, according to the National Agency for Food Safety (Anses). Among the various ways to combat these toxin infections, you need to apply a few simple rules, such as systematic hand washing or regular cleaning of the refrigerator.

And the cutting board? You know, that good old board full of cracks that you use indifferently to cut fresh vegetables, raw and roasted Sunday fish? Well this type of use promotes the development of cross-contamination, which is the cause of much of the food poisoning.

Red, green, yellow …

Cross-contamination? « It is the process by which microbes are inadvertently transferred from one substance or object to another, with a harmful effect. », Explains the EFSA (European Food Safety Authority). A cutting board that was used for all foods is a particularly risky utensil. And that, no matter what material is used.

So how do you avoid these contaminations? Bien laver et laisser sécher on the board after each cutting operation is certainly an option, but it is rather tedious and not really compatible with preparing a meal. L’idéal est d’investir in several plates and, why not, of different colors, as in some professional kitchens.

Red board for meat, blue for fish, yellow for poultry, green for fruits and vegetables, brown for roast … If you opt for this solution, you will not have the choice of material: the plates will be plastic. . Advantages: they go in the dishwasher and are less bulky than wooden ones. Disadvantage: they scratch easily (and keep more bacteria).

Two boards may be enough

Another possibility and you do not want to invest in a battery of decorative boards: you can simply «

reserve one for raw meat and fish, and another for cooked products and clean vegetables

Advises the Anses. To make your boards last, be sure to clean them thoroughly with hot water and dishwashing liquid. Rub them with a brush and let them dry well in the open air.

Note: wood seems to be the material that offers the best guarantee of hygiene. Provided you choose hardwood planks (may not be too much so as not to damage your knives), such as beech, walnut or maple.

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