China Custom Kitchen Knife & Knife Set Manufacturers - Ruitai Kitchen Knives
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China Custom Kitchen Knife & Knife Set Manufacturers - Ruitai Kitchen Knives
During the Spring Festival feast, cutting boards and knives are indispensable for every family. However, from the perspective of hygiene, not everyone can use them correctly. The main reason is that there is not enough awareness about the potential foodborne illnesses caused by cutting boards and knives.
The main hygienic problem of using chopping boards and knives in the family is that raw and cooked are not distinguished.
Many families only have one pair of chopping boards and knives, which are used to cut vegetables, fish, meat, chicken, duck and other raw foods, as well as boiled chicken, sauced duck, sauced beef and other cooked foods. As everyone knows, because many raw foods may contain pathogenic microorganisms such as Salmonella, Vibrio parahaemolyticus, pathogenic Escherichia coli, and hepatitis virus, vegetables grown with feces as fertilizer may also contain roundworm eggs and whipworm eggs. and other parasites, aquatic products contain cysticercosis and echinostomatosis, mutton contains toxoplasma gondii, pigs and beef contain cysticercosis eggs, etc. When cutting these raw foods, the pathogenic organisms will stick to the knife and cutting board. These contaminated tools cut the food that is no longer heated, and the above-mentioned pathogenic microorganisms will contaminate these foods, and they will enter the human body with the food, causing people to suffer from certain diseases. Even if the cooked food is cleaned and sterilized before cutting, it is difficult to use the most reliable boiling disinfection method due to the large volume of cutting boards and knives, so it is impossible to achieve the purpose of thorough disinfection.
Traditionally used cutting boards are made of wood, but now more and more households use plastic cutting boards, each with its own advantages and disadvantages. The advantage of the former is that it is natural, but the disadvantage is that it is bulky, has many gaps, is prone to cracks and dirt, is not easy to clean, and is not easy to dry after washing, so it is an important place for breeding bacteria; the latter is light, easy to clean and dry, but When chopping, especially meat, plastic particles will be mixed into the dishes, and many people are afraid of being poisonous. In fact, food-grade chopping board plastic particles are as non-toxic as wood chips. Even if they are eaten, they cannot be absorbed by the human body and will be excreted in feces.
Someone has done an experiment, and each square centimeter of cutting board was contaminated with 14 million E. coli bacteria. After washing with tap water for 1 minute, there were still 70,000 E. coli on the wooden cutting board, and only 600 on the plastic cutting board; if it was cleaned with detergent, There are 300 and 200 more on these two chopping boards, respectively. This is why some hotels and restaurants use plastic chopping boards for cutting cooked food.
To prevent "disease from entering the mouth", one is to prepare at least two sets of knives and chopping boards that are easy to "identify", and separate the utensils for cutting raw food from those for cooked food, and store them separately.
The second is to clean the knives and cutting boards after use. For wooden cutting boards, use a hard board brush while brushing, and stand upright to dry after washing. Because it can prevent the knife from rusting in a dry state and prevent the remaining bacteria and mold on the chopping board from multiplying. The third is that the knives and cutting boards for cutting cooked food should not only be rinsed again before use, but also should be scalded with boiling water or wiped with 70% alcohol to achieve the purpose of disinfection.
Knives and cutting boards should not be dried with a rag after laundering, as the bacteria on the rag will re-contaminate the sterilized knife and cutting board.
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