If I really cleaned it, would it ever be safe again to use a raw meat cutting board as a regular cutting board or is it ruined forever?
(I have dumb roommates, don't ask.)
>>7475507
Wipe it down, dry it, bleach it, dry it. Wa la.
>>7475507
better than plastic.
Put it in the oven at 350 for twenty minutes.
>>7475507
tepid water and a quick once over with a soapy scrub
never been poisoned from it
or bleach it if you're paranoid, but dont be letting the bleach soak in overnight or anything
>>7475507
Wood, real wood has antimicrobial properties. you should be safe if you run hot water on it then soap it up a bit and scrub away with some pressure applied. What's the worst that could happen anyways, shit your ass hole off?
>>7475538
That shit in the OP is bamboo though. It's getting harder and harder to find wood cutting boards.
>>7475550
Make your own. Make sure it is an end-grain cutting board and not that other inferior shit. Make it about 4 inches thick and large enough to do what you need to do on it. It'll last a life time.
>>7475550
is bamboo bad?
my canadian hardwood board just bit the dust and the only one i could find to replace it was bamboo and i noticed the other day it smelled like fish which the canadian one NEVER did
>>7475507
You're the dumb roommate if you think germs from raw meat can live forever.
>implying bacteria lives forever
Just scrub it and make sure it's dry idiot
What I do is just not eat food with shit in it (pretty much all U.S. meat) :^)
I use plastic because I can put them in the dishwasher. Dishwasher gets hot enough to kill bacteria. I have a nice hardwood chopping board for cooked meat. I prepare raw meat on the plastic. Best of both worlds, OP.
>>7475507
I've been raised by a mother who used just one wooden cutting board to prepare both raw meats and fruits and vegetables for every meal (though she always prepared the produce first before the meat and she washed the board with hot soapy water every time she switches). Me and my siblings never had a food poisoning problem.
Just wash it well immediately after use and let it air dry.
>>7475507
you are the dumb roommate
>tfw you type out a sick burn and see somebody already posted it
really? i just wash with dish-soap sponge and hot water in between uses
>>7475563
>Make it about 4 inches thick and large enough
That's what she said.
But seriously, a 4-inch thick cutting board? The thickest chopping blocks are only about 3"
Fun fact: The bacteria most often responsible for UTI's originates from shit-contaminated meat.
>>7475838
when the plastic cutting board is too thin, the heat of the dishwasher make it deforme uneavenly ... you can't use it anymore properly
And a good cutting board is large and thick, you can't put it in the dishwasher...
>>7475858
or unwashed hands...
>>7475875
The shit germs that get on hands come from factory farms. An asocial vegan isn't going to have that particular bacteria.
>>7475887
not sure... some people don't wash their hands after going on toilet... and I don't talk about trained professional chefs, most if them know about the risks
>>7475887
and a lot of food poisoning coming from badly washed or contaminated vegetables too... a few years ago when had a big outbreak here with hundreds of victims .. the "bad guy" was fresh sprouts for salat topping from a organic certified farm ( the underground water they use fir the sprouts was contamined from a near pig farm infiltration)
>>7475858
>>7475875
>>7475887
>>7475893
Some of these may be relevant:
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1517922/
http://www.ncbi.nlm.nih.gov/pubmed/9072556
http://www.ncbi.nlm.nih.gov/pubmed/22033854
http://www.ncbi.nlm.nih.gov/pubmed/11118930
http://www.ncbi.nlm.nih.gov/pubmed/21658865
http://www.ncbi.nlm.nih.gov/pubmed/342480
http://www.ncbi.nlm.nih.gov/pubmed/9830117
http://www.ncbi.nlm.nih.gov/pubmed/10664978
http://www.ncbi.nlm.nih.gov/pubmed/21192848
http://www.ncbi.nlm.nih.gov/pubmed/22980012
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4290913/
http://www.ncbi.nlm.nih.gov/pubmed/22567332
>>7475899
Never eat alfalfa sprouts. It's slightly more risky than eating raw hamburger. The shape of the seed can hold onto harmful bacteria. Try broccoli sprouts instead.
>>7475899
DK?
>>7475935
Germany
>>7475950
Ah, true.
Our contaminated sprouts were imported from Germany.
>>7475899
There was a contamination of cilantro from Mexico because the sick fucks farm owners didn't provide bathrooms. The farmhands were shitting in the fields.
>“Conditions observed at multiple such firms in the state of Puebla included human feces and toilet paper found in growing fields and around facilities; inadequately maintained and supplied toilet and hand washing facilities (no soap, no toilet paper, no running water, no paper towels) or a complete lack of toilet and hand washing facilities; food-contact surfaces (such as plastic crates used to transport cilantro or tables where cilantro was cut and bundled) visibly dirty and not washed; and water used for purposes such as washing cilantro vulnerable to contamination from sewage/septic systems,” the alert stated.
http://www.foodsafetynews.com/2015/07/citing-fecal-contamination-fda-issues-import-alert-for-some-mexican-cilantro/
If it's bamboo, then it's entirely possible that it is indeed ruined forever
If it's solid wood, then no, it's not likely that it's ruined forever.
While I've worked in the food industry, we always used plastic boards and never wood. We disinfected a bunch of things all at once in huge vat sinks. However, I also worked once upon a time at an aquarium. Many of the ornaments we used were wooden and required routine sanitation every now and again. We filled a vat sink with nine litres of hot water and one of bleach and soaked the ornaments for about ten minutes, then drained, washed and rinsed.
Considering that the fish seemed lively and happy living in tanks with bleached wooden ornaments, I'm going to assume a similar concentration is just fine for wooden boards meant for food prep though ymmv. Check with other sources online before you do anything.
>>7475550
>>7475563
>not buying wooden chopping blocks that are literally cross sections of tree trunks with handles attached to the sides from chinese supermarkets
Four watt porpoise?
>>7475507
Hasn't killed me yet.
>>7475563
That's 5+ kg of maple, 10+ for the fancy hard woods.
>>7475521
Bleach in low amounts isnt going to hurt you
Its a survivalist deal to actually dump original clorox bleach into standing water to clean it and drink it.
The very trace amounts left after wiping a cutting board down wont hurt you
>>7476052
How I hydrate:
https://www.youtube.com/watch?v=TtIG4TuVnvg
>>7475926
tldr
>>7475507
>Confirmed white cuck
>>7476052
That's because the bleach decomposes into Chlorine gas which then evaporates. This is how municipalities treat drinking water as well. In many places, you're supposed to let water sit for a while before drinking to let the chlorine gas evaporate.
I do a quick wipe down with some soapy hot water using a regular dish cloth after I use my chopping board for anything, including meat
been cooking for years with the same chopping board and never gotten sick
All my life I use the same board for meat and veggies, my parents did the same, grandparents also... I have lived over 30 years so far... I do not understand what all that buthurt is about...
>>7475507
>If I really cleaned it, would it ever be safe again to use a raw meat cutting board as a regular cutting board or is it ruined forever?
Well, that depends on your location.
>USA
>ruined forever
>rest of the world
>how water and soap
I use my cutting boards for whatever I need them at that very moment (wich could also be using them as a plate to eat from), and clean them afterwards, and I am still alive and healthy.
As are my parents that do the same.
As are my aunts and uncles.
And my grandparents. And probably their grandparents too.
>>7475507
My parents always used one growing up and I never got sick from it.
Just wash it down with soap and hot water, you could even boil water in a kettle and pour it over after you wash it with soap.
Only things to watch out for (regardless of whether it's plastic or wooden) are very deep cuts in the board, if they get deep enough they are impossible to sanitize because the water and soap can't get in. Best to toss them at that point, but it is much more common with plastic boards than hard wood.
Salt, lemon, sunlight
