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Kitchen Cleanliness: Disinfect Your Cutting Boards

I think we need to talk about the germ-infested cutting boards in your kitchen. All those cracks and crevices are housing millions of bacteria that could make you very sick.

Glass cutting boards are the most sanitary because they're the easiest to keep clean. You can even pop them in the dishwasher which is good news when it comes to ditching germs. Too bad they ruin your knife edges and make you crazy with their annoyingly loud chopping sound.

Wooden boards are easy on your knife and your ears, but tend to crack and get deep grooves so they are impossible to clean thoroughly.

You can always spring for bamboo cutting boards, which my friend YumSugar highly recommends since they're stronger than regular wood, but more expensive. Let Rachael Ray show you how to get stains off those boards using salt.

Whatever material you choose to chop on, they should be immediately washed after each use in hot soapy water and disinfect often. Want to know how? Then

About once a week (or more often if you get really grossed out), dilute 1 tablespoon of bleach to 1 quart water.
  • You can also use a vinegar solution - mix 1 part vinegar to 5 parts water.
  • Flood the surface with whichever solution you choose for several minutes.
  • Rinse with water and allow to dry completely.
  • And another thing - If a cutting board becomes deeply carved or scratched up - replace it.

    Around The Web
    Join The Conversation
    Annabean Annabean 9 years
    I love her, she so brilliant :).
    grl-in-the-world grl-in-the-world 10 years
    I'm a vegetarian and my boyfriend eats meat so we only have glass cutting boards, they're so much easier to get completely clean.
    Fitness Fitness 10 years
    Cravinsugar - that's a great idea - separate colored cutting boards.
    yayita yayita 10 years
    LOL Jess she can be annoying haahahaa
    JessNess JessNess 10 years
    That was the least annoying I have EVER seen Rachael Ray
    cravinsugar cravinsugar 10 years
    another tip to prevent cross contamination or food borne illness is to use one cutting board for veggies and things and a seperate cutting board for meats. In restaurants they have color coded cutting boards...green for veggies, red for meat, blue for fish, yellow for chicken, etc. I'm all in.
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