What is the correct cleaning and disinfection method for chopping boards?

1. Keep the chopping block clean. After using the chopping block, scrub it with a hard brush and clean water, and wash off the dirt together with the sawdust. If there is fishy smell of fish and meat, you can wash it with rice washing water or detergent dissolved in salt, and then wash it with warm water. Don't scald with boiling water, because the protein in the meat remains on the chopping board, which will solidify when heated, and it is not easy to clean. Stand up to dry after washing.

2, ultraviolet disinfection: put the chopping block in the sun for more than 30 minutes, which can not only sterilize, but also dry the chopping block and reduce the proliferation of bacteria.

3. Washing, ironing and disinfection: firstly, clean the surface and gap of the chopping board with a stiff brush and clean water, and then rinse it with boiling water at 100℃. Is to boil a pot of boiling hot water, and then pour the boiling hot water on the chopping block with a spoon, which has the effect of high-temperature sterilization, and can also wash away some dust on the surface and clean the chopping block.

4. You can also use the usual food seasoning for cleaning, such as baking soda, salt sprinkling and vinegar disinfection: after the chopping block is used, clean the residue on the surface every 6-7 days, and sprinkle a layer of salt on the board, which can not only sterilize, but also prevent the chopping block from cracking. Chopping boards that have been cut with fish and meat will not smell as long as they are sprinkled with vinegar, dried in the sun and washed with clear water.