Even if you use a bamboo chopping board, it is best to disinfect the bamboo chopping board after you cut the vegetables every day. The following method can be used: washing and scalding. Brush the bamboo chopping board with a hard brush and clean water, then scald it with boiling water, and dry it in the sun to prevent bacteria from inhabiting; the scraper is soaked in salt. After each use of the bamboo chopping board (especially after the meat is chopped), scrape off the food residue and remaining juice on the surface, wash it with clean water, and then soak it in saltwater (about 15%) for 2 hours, and then take it out to dry, This will not only kill the bacteria but also prevent the bamboo chopping board from drying out.
