What is the best way to sanitise chopping boards and surfaces? I always worry about bacteria from contact with things like raw meat – would love to know what other mums do to keep their kitchen safe.

Posted by anon, 1/8/13

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  • I have the different coloured boards too and change them regularly. I wash them in really hot water, often giving them a good soak.

  • I use different coloured boards (you can get them cheap these days), one for meat, one for seafood and another just for vegetables/fruits. After use clean them with a good disinfectant detergent in hot water and rinse.

  • I clean my wooden chopping board with Vinegar & Bicarb Soda. I also use the Dettol Antibacterial Wipes to clean my benches after using the chopping board.

  • I never use meat on wooden boards. I have a set of 5 and all have images like one for vegies one for fish one for meat and other for poultry. I soak in water but don’t use chemicals like bleach as I don’t think it is safe. Its good to renew regularly especially he meat board

  • I do have separate hard plastic chopping boards, I wash them in hot soapy water occasionally I will bleach them or use a chucks eraser, I also use lemon juice . Wooden chopping boards are hot washed and oiled.

  • I have separate chopping boards and I keep them clean by scrubbing them with vinegar and lemon juice.

  • With the clopping boards, we brought a colour coded pack, so there’s no chance of contamination, like the red chopping board is for raw meat, the green one is for fruit and veg, I think our yellow one is for dairy ect. We used to use vinegar as our all round cleaner for benches, floors bathrooms ect, and it works great and kills the bacteria, but found you do have to scrub a little harder the get things clean. We have recently gone back to spray and wipe just simply because it’s easier.

  • I have plastic boards and wash them in the dishwasher after every use. The come out perfectly clean with the hot wash the dishwasher uses. I clean my bench with dettol spray after chopping up meat, other wise I just clean it with a clean hot sponge. Ialso use the dettol hand wash to clean my sponge after use and its always fresh.

  • using different chopping boards is always the best idea. you can purchase a great kitchen essential with numerous chopping boards in one easy storage container that looks on trend

  • I have a different board for meat and veg etc. It’s iimportant to soak in bleach and hot water monthly

  • love this question id like to hear what peoplr have to say on this one.

  • I have 2 chopping boards only. It’s not wooden as wood I feel traps bacteria but is made of korean. I use one side for meat, the other for vegetables etc. I also have a plastic one which is solely for chicken. I wash these with with baking powder & a little vinegar once a week however, do wash my chopping boards with the dishes every day. I also keep Dettol hand wash & hand sanitizer on bench too which is used often :)

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