68 times more toxic than arsenic! The first thing you need to do is to get rid of the aflatoxin in your food.

I'm sure everyone has an "ancestral cutting board" in their home: from grandparents to fathers, they only use water to wash and brush every day.

These cutting boards may look clean, but they are actually dangerous. The company's main goal is to provide a solution to the problem of the problem.

How many dirty things are stuck to the cutting board that is not changed for years? What are the common misconceptions about using cutting boards? The company's main goal is to provide a good solution to the problem.

The Shenzhen Consumer Council did a comparative experiment of cutting boards to test the hygiene of old and new cutting boards.

The total number of bacteria, mold and coliforms on cutting boards that have been used for more than 2 years has increased significantly by a factor of 1,000.

(Source: Shenzhen Consumer Council)

An experimental data from CCTV also showed that the number of bacteria on cutting boards used for more than 3 months could reach 200 million per square centimeter, which is even dirtier than a toilet.

Common ones, such as E. coli, can invade our gastrointestinal system, causing diarrhea, nausea and vomiting. A survey of kitchen hygiene in 300 households in Shanghai showed that the more contaminated the cutting board, the higher the probability of diarrhea among residents.

(Source: Shanghai household kitchen hygiene survey study)

In addition to this, there are pathogenic bacteria such as Staphylococcus, Enterobacter pubescens, and non-decarboxylated Escherichia, which can lead to wound infections in light cases and sepsis in heavy cases.

What's even scarier is that cutting boards may also harbor a carcinogen, aflatoxin. Aflatoxin is 68 times more toxic than arsenic and 10 times more toxic than cyanide, and is classified as a class I carcinogen (definitively carcinogenic) by the WHO.

Cutting boards themselves do not grow aflatoxin, but if they are not used properly in general, residues of peanuts, corn, and other mold-prone food left in the crevices may breed aflatoxin over time.

If the cutting board is not cleaned and kept in a dark and humid environment, it may also lead to a proliferation of aflatoxin.

Most families use a cutting board for convenience, no matter what they cut, and after cutting pork, they cut greens and fruits, which not only makes it easy for food to string flavors, but also brings germs from raw food to cooked food, causing all kinds of diseases.

As mentioned above, if the cutting board is not changed for a long time, more than 2 years, the bacteria will grow in an explosive manner. It is best to change the cutting board every 3 months or 1 year.

Tap water only helps to clean the dirt from the surface of the cutting board, making it difficult to thoroughly deal with the food residue left in the crevices of the knife, which can cause bacteria to grow.

If your family is able to do so, it is recommended that you separate the "raw, cooked, meat and veggies" at home, but if not, you should at least have two pieces, one for fruits and vegetables and one for meat. The first thing you need to do is to cut the meat in order, first the cooked food and then the raw food.

First of all, white vinegar, salt and baking soda are not disinfecting, but at most they help to clean the cutting board.

High temperature disinfection is better, but you need to pay attention to the time. If you want to kill those germs, simply boiling water for a second or two is useless. You have to heat it at 100°C for 2-3 minutes, or 80°C for 10-30 minutes, and it's best to disinfect it once a week (you can use the dishwasher if you think it's too much trouble).

If the cutting board is already moldy, or has deep knife marks or cracks, it is useless to disinfect it no matter how, so it is better to throw it away early.

There are different styles and materials of cutting boards on the market, each with its own advantages and disadvantages, and we need to buy them as needed.

Advantages: high density, tough, suitable for chopping

Disadvantages: easy to produce knife marks, not easy to clean and clean, the material is thicker, and not easy to dry, easy to mold during the return period

Advantages: most are made of PE material, the material is safe and environmentally friendly, and not easy to mold, cleaning is also relatively simple, only suitable for cutting fruits and vegetables</p><p Disadvantages: fragile easily deformed when encountering high temperatures. It is not suitable for chopping, because chopping is easy to be accompanied by debris, which may cause damage to the digestive system if eaten

Advantages: bamboo chopping board is poorly absorbent, not easy to mold

Disadvantages: not suitable for vigorous chopping, bamboo cutting board is made of a piece of bamboo paste, the density is relatively low, easier to crack

Advantages: sturdy and durable, easy to clean

Disadvantages: not suitable for vigorous chopping with metal knives, easy to produce knife marks

Each cutting board has its own advantages and disadvantages, it is best to buy according to your own personal needs, but also to pay attention to the point that cutting boards directly affect the health of a person or even a family, I hope you pay more attention to the health of the cutting board!