Cross Contamination and Cutting Boards: A Guide to Safe Food Preparation

Cross contamination is a significant concern in food preparation areas, particularly in relation to cutting boards.

What is Cross Contamination?

Cross contamination refers to the transfer of harmful bacteria or other microorganisms from one substance to another. In the context of food preparation, it often occurs when bacteria from raw food items, such as meat or poultry, are transferred to other foods, either directly or indirectly.

How Does Cross Contamination Occur?

Cross contamination can occur in several ways:

1. Direct Contact: When raw food comes into contact with cooked or ready-to-eat food, bacteria can be transferred directly.
2. Indirect Contact: This occurs when bacteria are transferred from the raw food to another substance, such as a cutting board or knife, and then to another food item.
3. Airborne Transmission: In some cases, bacteria can become airborne and contaminate other food.

Cutting boards are a common source of cross contamination due to indirect contact. If a cutting board is used to cut raw meat and then used to chop vegetables without being properly cleaned, bacteria from the meat can contaminate the vegetables.

How to Prevent Cross Contamination

Preventing cross contamination involves careful food handling and sanitation practices. Here are some key strategies:

• Separate Raw and Cooked Foods: Always keep raw and cooked foods separate during preparation and storage. This can prevent bacteria on raw foods from touching cooked or ready-to-eat foods.
• Use Separate Utensils and Cutting Boards: Use different utensils and cutting boards for raw and cooked foods. After using them, clean these items thoroughly with hot, soapy water.
• Proper Hand Hygiene: Always wash your hands before handling different types of food, especially when switching between raw and cooked or ready-to-eat foods.
• Cover Your Food: Keep food covered whenever possible to protect it from airborne bacteria.
• Proper Ventilation: Ensure your kitchen is well-ventilated to disperse any airborne bacteria, reducing the chance of it settling on food.

Prevent cross Contamination due to cutting boards

1. Use Separate Boards: Use different cutting boards for raw meats and ready-to-eat foods like fruits and vegetables. This prevents bacteria from raw meats contaminating your fresh produce. Consider marking your cutting boards to remember which board to use for which food.
2. Avoid Cross Usage: Do not use the same cutting board for other purposes (like crafting or as a trivet) to prevent cross-contamination.
3. Proper Cleaning: Clean your cutting boards thoroughly after each use with hot soapy water, then rinse with clear water and air dry or pat dry with clean paper towels.
4. Regular Sanitization: Regularly sanitize your cutting boards. You can use a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of water.
5. Replace Worn Out Boards: Over time, cutting boards can develop hard-to-clean grooves and cracks. These can harbor bacteria, so replace worn-out boards to prevent contamination.
6. Proper Storage: Store your cutting boards in a dry, ventilated area to prevent the growth of bacteria in a moist environment.

Studies on Cross Contamination and Cutting Boards

1. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment: This study aimed to assess chefs’ handling practices of cutting boards across five provinces in China and identify the key factors contributing to unsafe cutting board usage, including cleaning methods and handling practices.
2. Cross‐contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives: This study quantified cross‐contamination in the home from chicken to ready‐to‐eat salad. It showed that transfer characteristics for both micro‐organisms were comparable when washing regimes and transfer via items (cutting board, hands and knives) were compared.
3. Comparison of Sanitizing Methods for Reduction of Attached E. coli O157:H7 on Cutting Boards: This study evaluated the levels of cross-contamination of E. coli O157:H7 from ground beef to cutting boards made of different materials and effects of cleaning methods on reducing E. coli O157:H7.
4. Several studies have highlighted the risk of cross contamination from cutting boards. A study by Ak et al. (2013) found that wooden cutting boards were less likely to harbor bacteria than plastic ones, suggesting that the choice of cutting board material can impact cross contamination risk.

Cross contamination is a serious concern in food preparation, but with careful practices, its risk can be minimized. By understanding how cross contamination occurs and taking steps to prevent it, we can ensure safer food preparation.

Please note that while every effort has been made to ensure the accuracy of this information, it is always best to consult with a food safety expert or local health department for specific guidelines. This article is intended for informational purposes only and does not constitute professional advice.

References

1. Ak, N. O., Cliver, D. O., & Kaspar, C. W. (1994). Cutting boards of plastic and wood contaminated experimentally with bacteria. Journal of food protection, 57(1), 16-22.
2. Kusumaningrum, H. D., Riboldi, G., Hazeleger, W. C., & Beumer, R. R. (2003). Survival of foodborne pathogens on stainless steel surfaces and cross-contamination to foods. International journal of food microbiology, 85(3), 227-236.
3. Evaluation of Hygiene Practice for Reducing Campylobacter Contamination on Cutting Boards and Risks Associated with Chicken Handling in Kitchen Environment by Li, B., et al. (2019). Published in the Journal of Food Protection, 82(2), 214-221. DOI: 10.4315/0362-028X.JFP-18-293
4. Cross‐contamination in the kitchen: estimation of transfer rates for cutting boards, hands and knives by Redmond, E. C., & Griffith, C. J. (2003). Published in the Journal of Applied Microbiology, 94(6), 947-953. DOI: 10.1046/j.1365-2672.2003.01935.x
5. Comparison of Sanitizing Methods for Reduction of Attached E. coli O157:H7 on Cutting Boards by Park, S. Y., & Beuchat, L. R. (1999). Published in the Journal of Food Protection, 62(7), 734-740. DOI: 10.4315/0362-028X-62.7.734