How about a plastic chopping block? What should I pay attention to when using?

Nowadays, plastic products are really everywhere in everyone's life. Plastic products are used in many places, and now everyone's life is even inseparable from plastic products. The chopping block is very important in the kitchen, and cooking is basically inseparable from the chopping block. Now plastic chopping boards have appeared in the kitchen chopping boards, and many people are using them now. But is the plastic chopping block good or not? What's the difference with other chopping blocks? Bian Xiao will introduce it to you next.

How about a plastic chopping block?

Plastic cutting boards are mostly made of chemicals such as polypropylene and polyethylene, which are not suitable for cutting greasy food, otherwise it is not easy to clean. Plastic cutting boards are not resistant to high temperature, and if hot food is cut on them, it will easily lead to deformation. Even some chopping boards contain lead, cadmium and other plasticizers, which may cause cancer after long-term use. Rough plastic chopping boards are also easy to be cut into pieces, which enter the body with food and cause damage to the liver and kidney of human body. Many people's kitchen chopping boards are hidden in unventilated cabinets, which is more harmful to human health.

The difference between various chopping boards

Cutting boards made of different materials have their own characteristics, but wooden cutting boards are relatively safer because they are natural and have no other substances added. Therefore, it is recommended that citizens give priority to using natural wooden chopping boards.

The wooden chopping block has high density and strong toughness, and it is very firm to use. However, it is not easy to choose wooden chopping boards because of their various types. Some wooden chopping boards (such as Ubuntu) contain toxic substances and have an odor. Cutting vegetables with them will pollute the dishes and easily cause vomiting, abdominal pain and dizziness. There are also some loose wooden cutting boards, such as poplar cutting boards, which are not hard enough, easy to crack and prone to knife marks on the surface. If it is not thoroughly cleaned, it is easy to shelter evil people from evil practices, breed bacteria and pollute food. Therefore, citizens are advised to choose cutting boards made of beech, ginkgo, acacia, birch or willow with good comprehensive quality. The public should not buy the "three noes" chopping boards in the hands of small vendors, and the chopping boards produced by regular manufacturers will be marked with wood. You'd better smell the chopping block before you buy it. If it smells sour, it probably contains sulfur. Don't buy it. There are also some vendors selling wooden chopping boards, which are whiter than ordinary wood. In order to reduce the cost, the chopping boards produced by these small workshops are all made of inferior wood and look "dark". In order to whiten the chopping block, sulfur fumigation is usually used for bleaching, and the residual sulfur dioxide will seriously harm human health.

Bamboo chopping block is slightly lighter than wood, so it is not easy to fake, its quality is relatively stable and it is safer to use. However, its density is not as good as that of wooden chopping boards, and its thickness is not enough. Most of them are spliced and cannot be struck hard when used. A small number of board faces in the market are all bamboo. This kind of chopping board does not use chemical reagents and is not easy to crack, but its price is slightly higher, so it is a new choice for health and environmental protection.

Although the plastic cutting board is light in weight and convenient to carry, it is easy to deform. Pay attention to it when you buy it, and touch it with your hands. Some rough plastic cutting boards are easy to cut out slag foam, which enters the human body with food and causes damage to liver and kidney; Some dark plastic cutting boards are mostly made of waste plastics, and there are many harmful substances. Therefore, it is best to choose a plastic cutting board with translucent color, good quality, uniform color, no impurities and pungent smell.

Matters needing attention in the use of plastic cutting board

When using plastic cutting board, it is best not to cut very hot cooked food, because high temperature will accelerate the precipitation of harmful substances; After each use, it is best to rinse with hot water at 50-60℃ and dry it immediately after washing. Other cutting boards should also be cleaned and dried in time after cutting vegetables. After cleaning, it should be placed vertically or hung in a ventilated place. Don't put it close to the wall, and don't lay it flat, otherwise the other side can't be dried, which is easy to breed pathogenic bacteria such as mold. After cutting wood and bamboo chopping boards every day, it is also best to disinfect them. The following methods can be adopted: washing and ironing, scrubbing the chopping board with a stiff brush and clean water, scalding it with boiling water, and drying it in the sun to prevent bacteria from having a habitat; Scraper dipping method, after each use of the chopping block (especially after cutting meat), scrape off the food residue and juice on the surface, scrub with clear water, then soak in salt water (concentration about 15%) for 2 hours, and then take it out to dry, which can not only sterilize, but also prevent the chopping block from cracking.

Sanitary condition of chopping block

The chopping block is an excellent place for bacteria to hide. The uneven knife marks on the board are nutritious, dark and humid, just suitable for the survival and reproduction of bacteria. Someone looked at it with a microscope and found that there were 2 million staphylococci, tens of thousands of coliforms and other bacteria on each square centimeter of drilling board.

Most families in our country are used to cutting lettuce and cooked vegetables with the same chopping board. Cutting cooked food on these bacterial chopping boards will naturally get a lot of bacteria, and then the population will enter the gastrointestinal tract, causing systemic diseases such as digestive system. Therefore, paying attention to the hygiene of the chopping board is an important part of food hygiene.

Sterilization and disinfection method

At present, the most common sterilization methods for chopping boards are as follows:

First, scraper, salt. Scrape off the residue on the chopping board every time after cutting vegetables, and sprinkle a layer of fine salt on the chopping board every week, which can not only sterilize, but also prevent the chopping board from cracking;

Second, boiling water. Rinse with a stiff brush and clean water, and then rinse with boiling water;

Third, drug disinfection. Add two pieces of bleaching powder to five kilograms of water and soak the chopping block for a quarter of an hour.

In the above article, Bian Xiao introduced the advantages and disadvantages of plastic cutting board compared with the traditional cutting board used by people, and whether the use of plastic cutting board is good or bad for everyone. Now all walks of life are inseparable from plastic products, but plastic products are not synonymous with harm, plastic products are graded. Using good plastic products not only facilitates everyone's life, but also does not harm everyone's health. The material of plastic chopping block is very important, so don't be greedy and cheap when choosing.