Wash Boards To Prevent Bacteria Spread

One out of four people don’t wash their cutting boards with soap and water before preparing a different kind of raw food, according to a survey by the federal government’s Center for Food Safety and Applied Nutrition.

That’s a recipe for transferring harmful bacteria from one raw food to another, such as from a chicken cut up for the skillet to a tomato sliced for a salad.

What’s more, people ages 18 to 39 - the group most likely to have young children vulnerable to foodborne illness - are the most likely to use a dirty cutting board, the survey found.