This is why you shouldn’t use washing up liquid to clean your chopping board… and it could stop you from getting ill
An expert says that if you've been using hot soapy water, you've been washing your board all wrong
IF YOU think a thorough scrub with washing up liquid is the best way to clean your chopping board, then this might come as a shock.
That's because the practice could be leaving your surface at risk of germs - especially if you use it to chop raw meat.
Why is it so important to pay extra attention to your chopping board?
Stephanie from explains that harmful bacteria can easily pass on to your chopping board and make you ill.
You should pay extra attention to them if you cook with meat regularly, as not cleaning off raw meat properly can be dangerous.
They should also be washed as soon as possible after chopping, so that the bacteria doesn't penetrate further.
Ideally, you should even have chopping boards dedicated to raw meat, and others dedicated to just fresh fruit and vegetables.
Why isn't washing up liquid enough?
While washing up liquid is excellent at getting rid of greasy spots and stains, it is unable to penetrate the cold surface of a chopping board and clean it thoroughly.
Stephanie suggests they should be cleaned after every single use with something a bit stronger to kill bacteria.
She explained: "Soaking chopping boards in bleach after every use will ensure they are properly sterile, thus preventing any risk of bacteria transfer."
This means that the next time you use your chopping board to prepare your dinner, you can be safe in the knowledge it is germ-free.
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