When it comes to kitchen hygiene, few people stop to think about the importance of the type of cutting board they use daily. However, recent studies have announced that some boards not only remove dangerous bacteria, but silently breed and multiply them. On the contrary, new technologies such as antibacterial boards get rid of these microorganisms in seconds.
The traditional plastic board: an incubator for bacteria
Most people use plastic cutting boards because they’re inexpensive, easy to clean, and seemingly hygienic. But what they don’t know is that, over time, the knife leaves invisible micro-cuts where bacteria can foster and survive even after washing.
Research has announced that plastic cutting boards can bear bacteria such as Salmonella or E. coli, especially if used to cut raw meat and then vegetables without proper disinfection.
The revolution: antibacterial cutting board with nanoparticles
Today, innovation in health and cooking has taken a step forward with antibacterial cutting boards, made with silver nanotechnology or resins that “trap and neutralize” bacteria on contact.
These boards have served surfaces that:
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