The hidden danger of using a cutting board
There is a discussion about bacterial problems and the risk of infection associated with having plastic cutting boards. Several claim that one should avoid using cutting boards in plastic and rather made of wood that is more hygienic.
A study found that both wooden and plastic cutting boards can contain an average of 24,250 bacteria per cm2. And, despite the best intentions, rinsing or washing in the dishwasher after each use does not protect against all these bacteria.
Dr. Charles Gerba, a microbiologist and professor at the University of Arizona in Tucson, says:
“In most cases, it is safer to make a salad on a toilet seat than to make one on a cutting board. There are 200 times more fecal bacteria from raw meat on the average cutting board in a home than on a toilet seat. Most people just rinse the cutting board, but poultry and raw meat can leave salmonella and campylobacter. ”
Poor hygiene in the kitchen can lead to a number of diseases caused by salmonella, E-coli and campylobacter, the most common cause of bacterial foodborne illness.
Cutting boards produced with Clean + Protect ™, have> 99.9% less viable bacteria on the surface after 24 hours compared to a regular cutting board. The technology lasts forever, does not migrate and is approved for use against food and food. Using the technology makes the surface of the cutting board more resistant to attack by microbes and bacteria, as well as reducing challenges associated with biofilm.
It makes an internal change in plastic on a micrometric scale, resulting in antiseptic and self-cleaning properties due to improved physical properties. Clean + Protect ™ which is the technology itself, is produced using the body's own trace element zinc, as it is present and works in the top layer of human skin. It is this trace element that creates the skin's defense mechanism against bacteria and viruses.