This story is from our partner EcoSalon and was originally published on 5/5/08.
How do you clean your cutting boards and counter tops after preparing raw meat?
Some say the only safe way is to use a mild bleach and water solution. But bleach is bad for the environment and is also a lung irritant. There has to be a greener way. I researched the question and found that the solution (no pun intended) depends on your comfort level with a little bacteria, since the only thing guaranteed to kill all germs is bleach.
Some people use straight vinegar, but that isn’t quite strong enough for me, so I look to hydrogen peroxide. Many people swear by a one-two punch of straight white vinegar followed by the commonly found 3% solution of hydrogen peroxide undiluted. For my peace of mind, I’m adding boiling water to the mix.
Here’s the method I’m adopting in my own home:
- Devote one cutting board to raw meat and never use it for other items.
- Get two spray bottles and fill one with vinegar and one with hydrogen peroxide. Never mix them; it makes a dangerous compound!
- Boil water in the kettle while cleaning.
- Pour boiling water on the surface and scrub with soap
- Spray both the surface you are cleaning and your sponge with vinegar and let sit for 5 minutes.
- Spray the surface and your sponge with hydrogen peroxide and let it sit for 5 minutes.
- Follow up with a rinse of boiling water on the surface and your sponge.
It does take a bit more effort, but for harmless hygiene, this is the way to go.
This article was brought to you by Recyclebank partner EcoSalon. To check out additional articles, please visit EcoSalon.com.
What’s your green cleaning preference?