Whether it is big or small, a wooden chopping board usually holds a place of pride in every home cook’s kitchen. Not only are wooden chopping boards convenient to use, but they are also durable and easy to maintain in general. However, during monsoon season, the risk of your wooden chopping board spoiling is quite high due to a number of reasons—and this can also pose huge health risks. Here’s what you should know.
Using a wooden chopping board during the monsoon can be unsafe if proper care and maintenance are not followed. Wood is porous, and during the monsoon, the humidity levels are typically higher. Wooden chopping boards can absorb moisture from the environment, which can lead to swelling, warping, and cracking. When the board becomes warped or cracked, it becomes difficult to clean thoroughly and may harbor bacteria.
Duing monsoon, the combination of moisture and warmth creates an ideal environment for bacterial growth. If a wooden chopping board is not dried properly or is exposed to moisture for extended periods, it can become a breeding ground for bacteria, including harmful pathogens like E. coli and Salmonella. These bacteria can contaminate the food being prepared on the board and lead to foodborne illnesses.
Moisture-laden environments are prone to mold and mildew growth. If a wooden chopping board is not adequately dried, is stored in a damp area, or exposed to excessive moisture, it can develop mold or mildew. These fungi can not only affect the integrity of the board but can also be hazardous to health if they come into contact with food.
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To ensure safety when using a wooden chopping board during the monsoon, it is important to follow proper cleaning and maintenance practices. Here are some of the key tips and hacks you need to keep your wooden chopping board clean, well-maintained and germ-free during monsoon season.
1. Wash with warm, soapy water
After each use, wash the chopping board with warm water and mild dish soap. Use a sponge or a soft brush to scrub off any food particles. Avoid using harsh detergents or abrasive materials that can damage the wood.
2. Dry thoroughly
It is crucial to dry the chopping board thoroughly after washing to prevent moisture absorption. Use a clean cloth or paper towel to wipe off excess water, and then let the board air dry in a well-ventilated area. Avoid leaving it in a damp or humid environment.
3. Avoid soaking
Do not soak the wooden chopping board in water or leave it submerged for an extended period. Excessive moisture can cause the wood to warp, crack, or promote bacterial growth.
4. Apply mineral oil
Regularly apply food-grade mineral oil to the chopping board to keep the wood moisturized and prevent it from drying out. Apply the oil in the direction of the wood grain and allow it to penetrate for a few hours or overnight. Wipe off any excess oil before using the board.
5. Use vinegar or lemon juice for disinfection
To disinfect the chopping board, you can use natural ingredients like white vinegar or lemon juice. Dilute one part vinegar or lemon juice with three parts water and wipe the surface of the board. Let it sit for a few minutes, then rinse with water and dry thoroughly.
6. Avoid exposure to extreme temperatures
Avoid placing the wooden chopping board near direct heat sources or exposing it to extreme temperature changes, such as hot pans or cold surfaces. Sudden temperature changes can cause the wood to warp or crack.
7. Rotate and inspect
If you have multiple chopping boards, rotate their use to prevent excessive wear on a single board. Regularly inspect your chopping board for any signs of damage, such as cracks, splinters, or deep knife marks. Replace the board if it becomes significantly damaged.
8. Use separate boards for different food types
To prevent cross-contamination, it's advisable to use separate chopping boards for different food types, such as one for meat and another for fruits and vegetables. This helps minimize the risk of bacteria spreading.