Using a Cutting Board for Raw Chicken When Raw Beef Is a Cross Infection or Contamination

Cut the Adventure From Your Cutting Boards

The use of cutting boards during meal prep is a common practice when engaging in culinary techniques like cutting, slicing, dicing, and chopping. Cutting board options present range from wood to nonporous surfaces such as plastic, glass, marble, or a ceramic type. Using a cutting board can aid save cuts and scratches to countertops and more than importantly, tin can assistance foreclose cross contamination and foodborne illness that affects an estimated 48 1000000 people every year.

CAMPYLOBACTER

Have you ever heard of campylobacter? Campylobacter is a leading cause of foodborne infections in the United States. It is one of many nasty foodborne illnesses and some estimates propose that campylobacter causes approximately one.5 million foodborne cases in the nation and causes an annual fiscal burden of $1.7 billion on our healthcare organization[1]. It is frightening to notation that the incidence charge per unit of campylobacter infection has increased globally and in the United States in the last years.[ii]

Campylobacter is linked to food and disease. It is an infection is characterized past symptoms such as diarrhea, fever, vomiting, and/or breadbasket cramps and it can prove upwards within 2–5 days of eating a contaminated food. Food can become contaminated by several factors including use of an improperly cleaned cutting lath, cooking food to the wrong internal temperature, not chilling food properly, and poor personal hygiene practices. Effect tin can be mild to more severe. Sometimes the complications of campylobacter may include afflictions such equally arthritis, Guillain–Barre' syndrome, inflammatory bowel disease, and autoimmune disorders.[three]  Foodborne infection and affliction tend to occur more than oftentimes in immunocompromised people, the elderly and immature children.

CROSS Contagion AND HOW TO PREVENT IT

Nutrient scientists use the words "food vehicle" when talking about certain foods and foodborne affliction. For example, dairy, chicken, and vegetables are considered nutrient vehicles in campylobacter outbreaks. These foods can transfer/transport leaner from ane food to another food, only also to kitchen utensils, knives, easily, sinks and cutting boards!  It is not recommended to launder chicken prior to cooking, as it can crusade bacterial cross contamination and serve every bit a food vehicle linked to sickness. We desire to preclude campylobacter foodborne outbreaks and other foodborne illnesses.[four]

Cantankerous-contamination is how harmful bacteria tin can be spread. Improper treatment of raw meat, poultry, seafood, and eggs can create an environment for cross-contamination.  Every bit a issue, dangerous bacteria may spread to food and through the kitchen leading to a potentially deadly foodborne illness. Fortunately, in that location are easy habits nosotros can prefer when cooking to foreclose this:

• Employ 1 cutting lath for fresh produce or slicing staff of life and a separate one for raw meat, poultry, and seafood. This will prevent bacteria and microorganisms on a cut board that is used for raw meat, poultry, or seafood from contaminating a food that requires no farther cooking. Colored, plastic cutting boards are bachelor to buy to help call back to continue raw and cooked foods separate.[5]

• Never place cooked food on a plate (or cut board) that previously held raw meat, poultry, eggs, or seafood.
• Do not employ the aforementioned cutting board and knife to cut raw chicken and and so slice a fresh tomato plant without washing them (lath and knife) beginning.
• Do not use the same cutting board to prep raw fish and for chopping onions and tomatoes. The onions and tomatoes may get contaminated with microbes from the raw fish. The cutting board must exist appropriately done betwixt the two tasks: treatment raw fish and cutting onions and tomatoes. Kitchen tools must also be washed thoroughly subsequently each task.
• Practice not cut raw craven breast on a cutting board, then rinse off the cut board with water and employ information technology again to cutting upwardly the cooked chicken. Alarm: Even though the cutting lath was rinsed, harmful leaner, such as Salmonella, may still exist on the cutting board and can now cross-contaminate the cooked craven. At that place is a big deviation between cleaning and sanitizing. Cleaning removes materials such equally clay, grease, droppings, food particles, and other surface items. Sanitizing kills germs, leaner, and viruses.

Keep in mind that bacteria can be found on many surfaces such as food, kitchen counters, knives, utensils, cooking gadgets, sponges, kitchen towels, or even within kitchen sinks. You can reduce your risk of foodborne disease by following the cadre 4 practices for food condom: Clean, separate, cook and chill. Exist knowledgeable about these principles.

Use of a clean and sanitized cutting lath may help to forbid you from getting ill.

COMMONLY ASKED QUESTIONS

I am oftentimes asked, which is better for cutting meat or poultry, a wooden or plastic cutting lath ? The Meat and Poultry Hotline says that consumers may use either woods or a nonporous surface for cutting raw meat and poultry.

Should I throw out my old, cracked, wooden cut board that I love and take had for many, many years ? Many people go fastened to an sometime familiar cut board that may have been passed down through the generations. All cut boards tend to clothing out over extended use and over time. After favorite cutting boards become excessively worn or develop hard-to-clean grooves, they may need to be discarded.

How should I clean my cutting board ? Nonporous surfaces are easier to clean than wood. To keep all cutting boards clean, the Meat and Poultry Hotline recommends washing them with hot, soapy water after each use; then rinse with clear water and air dry or pat dry out with clean newspaper towels. Nonporous acrylic, plastic, or glass boards and solid wood boards can be done in a dishwasher (laminated boards may crack and split). Both wooden and plastic cutting boards can be sanitized with a solution of one tablespoon of unscented, liquid chlorine bleach per gallon of h2o. Flood the surface with the bleach solution and let it to stand for several minutes. Rinse with clear water and air dry out or pat dry out with clean paper towels. Bamboo cutting boards are harder and less porous than hardwoods. Bamboo absorbs very fiddling moisture and resists scarring from knives, and so they are more resistant to bacteria than other woods. Clean bamboo cut boards with hot soapy water; sanitize if desired. Rub with mineral oil to help retain moisture.

What tin I exercise about foodborne illness? Sometimes lack of knowledge almost proper food handling can be a factor backside the increased incidence of campylobacteriosis and other illnesses. Use condom nutrient handling practices during in-habitation cooking and accept steps to prevent cross-contagion. Ever wash your easily for 20 seconds with soap and water before engaging in food preparation.  Go along your cut boards clean and sanitized. Reading blogs like this and attending food safety classes put on by your local Extension office can be an first-class resource.

UF/IFAS Extension is an equal opportunity institution and employer.

References:

[1] CDC, 2019a, 2019b; Frenzen, 2008

[2] Kaakoush et al., 2015; Tack et al., 2019

[3] Bolton, 2015

[4] www.elsevier.com/locate/fm

[5] Nutrient Safety Glossary | Partnership for Food Safety Instruction (fightbac.org)

iii

Posted: Jan 28, 2022

---

Category: Food Safety, SFYL Hot Topic, UF/IFAS Extension, Work & Life
Tags: Campylobacter, Arctic, Chopping, Clean, Cleaning, Cook, Cross Contamination, Cut The Take chances From Your Cut Board, Cutting, Cut Lath, Dicing, Nutrient And Illness, Food Prophylactic; Cutting Boards, Food Scientists, Food Vehicle, Foodborne Illness, Harmful Bacteria, Meal Prep, Forestall Cross Contamination, Salmonella, Sanitizing, Separate, Sick, Slicing

---

---

moorejoically.blogspot.com

Source: https://blogs.ifas.ufl.edu/browardco/2022/01/28/cut-the-risk-from-your-cutting-boards/