Cutting boards are breeding grounds for bacteria - especially boards that are used to cut raw meat. With plastic cutting boards made of polypropylene, harsh chemicals can be used to sanitize the surface, which is fine unless (a) you don't want harsh chemicals absorbing into the material you use to prepare your family's meals and (b) you mind the inevitable leaching of toxic chemicals into your family's food from the scratched (and rescratched) plastic surface. Should you care about these things - then wood is your only true option. And wood is a sponge for bacteria. Since wood should never be treated with chemicals or cleaned in a dishwasher, a natural solution is your only option: salt and vinegar.
1) Right after cutting meat, rinse the board with hot water.
2) Sprinkle one (1) tablespoon of table salt across the wet cutting surface.
3) Massage the salt into the board for 30 seconds then rinse.
4) Pour 1/4 cup of distilled vinegar across the board, and then rinse with hot water.
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