The Surprising Science of Chopping Boards: Does the Colour Really Matter?

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When it comes to kitchen accessories, the chopping board is one of the most important. This is because it is used for various tasks, such as slicing vegetables and meat. Chopping boards come in multiple materials, including wood, plastic and bamboo. But what about the colour of the chopping board? Does that matter? In this blog post, we will look at the science behind chopping boards and see if there is any truth to the rumours that certain colours can help improve your cooking experience!

The Significance of Colours of Chopping Boards

Chopping boards come in different colours, each with its meaning and purpose.

  1. Red chopping boards are usually used for raw meat because red is a colour that is associated with danger. For example, raw meat can contain bacteria that can make you sick, so it is vital to use a separate chopping board for raw meat to avoid cross-contamination.
  2. Green chopping boards are typically used for vegetables because green is a colour that is associated with health and nature. Vegetables are a healthy food choice, and using a green chopping board can help you to feel more connected to nature.
  3. Blue chopping boards are often used for seafood because blue is a colour that is associated with the ocean. Seafood can be a healthy and delicious choice, but it can also contain bacteria that can make you sick. Using a separate chopping board for seafood can help to avoid cross-contamination.
  4. White chopping boards are typically used for dairy products because white is a colour that is associated with purity and cleanliness. Dairy products can spoil quickly, so using a separate chopping board can help to keep them fresh longer.
  5. Brown chopping board used for cutting meat. It is a good idea to have a separate chopping board for meat and another for vegetables to avoid cross-contamination. The colour of the board also helps to disguise any stains. Chopping boards can be made from various materials, including wood, plastic and glass.

However, wooden boards are more absorbent than other types and are less likely to harbour bacteria. Brown chopping boards are usually made from hardwood, such as maple or beech; these types of wood are durable and easy to clean.

 

Tips to Maintain Chopping Board Hygiene

One of the most critical things in the kitchen is maintaining food hygiene. This is especially true when it comes to chopping boards. Chopping boards can be a breeding ground for bacteria if they are not properly cleaned and maintained. Here are some tips to help you keep your chopping boards clean and hygienic:

  1. Wash your chopping board after each use with hot, soapy water. Then, rinse it well and dry it with a clean towel or paper towel.
  2. If you have more than one cutting board, wash them in separate sinks or basins so there is no cross-contamination.
  3. Use a different chopping board for raw meat, poultry, and fish than you do for fruits and vegetables.
  4. If you use a wooden cutting board, make sure to oil it regularly to keep it from drying out and cracking.
  5. Never put your cutting board in the dishwasher; the high temperatures can damage the wood or plastic and cause bacteria to grow.

Following these simple tips can help ensure that your chopping boards are clean and hygienic. This will help keep your food safe to eat and prevent the spread of illness.

Conclusion

Chopping boards come in different colours, each with its meaning and purpose. Choosing the right colour of a chopping board for the food you are preparing can help to ensure that your food tastes great and is safe to eat.

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