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I would scrub it well with hot soapy water (do not soak), rinse well and then. . .
Joined: Dec 31, 2005
Posted to Thread #13192 at 7:13 pm on Dec 24, 2008
wipe dry and then use a solution of 1 tsp bleach to 1 cup of water to mop onto the affected side of the board sloppy wet, let set 5 minutes and then rinse well and dry. If you can, dry it and then expose the bleached side to the sun's light for a few hours.
You might want to get a permanent marked and make sure you write "no meat" or "vegetables only" on it. Or better yet, put it away when having guests that may be helping you in the kitchen. :-)
A Proud "Master Food Preserver San Bernardino County" since 1996!
Other messages in this thread:
- 13192. Ack! My MIL cut raw bacon on my wood cutting board instead of the designated meat board... - AndreainDC - 7:03pm on 12/24/08 (10)
- I would scrub it well with hot soapy water (do not soak), rinse well and then. . . - mistral - 7:13pm on 12/24/08
- I would just wash it off and reuse it... - Richard in Cincy - 8:22pm on 12/24/08
- That's what I noted as well. The organisms that help trees to fight bacteria, help cutting boards to - Marg CDN - 8:31pm on 12/24/08
- The thin ones? Mine haven't warped yet and I do put them in the lower rack of the dishwasher. [NT] - Michael in Sarasota - 9:10pm on 12/24/08
- Even the new ones are warped, right in the package. YEs, the thin ones that I used to love. [NT] - Marg CDN - 9:32pm on 12/24/08
- Precisely! Periodic disinfecting, as well as sanding keep - Glennis_NoCA - 9:16pm on 12/25/08
- Using vinegar to clean is the best since it kills the bad and doesn't hurt either people, - Mercy - 2:50am on 12/26/08
- I agree with simply washing and reusing. [NT] - LisainLA - 3:00am on 12/26/08
- Thanks, guys! I do have my boards marked meat, fruit, veg, but on the back. - AndreainDC - 9:07pm on 12/24/08
- Actually, I am of the "simply wash thoroughly and reuse" persuasion myself. . . - mistral - 4:29am on 12/26/08