Anything that touches your food can be a source of contamination and foodborne illness – including cutting boards.
For example, if you cut up a raw chicken, and then use the same cutting board to slice a tomato for your salad, you run the risk of cross-contamination – with bacteria from the chicken being transferred to the tomato. That, of course, would be bad.
And vegetarians aren’t off the hook either. Fruits and vegetables can also carry pathogens (and transfer them to cutting boards).
To reduce the risk of foodborne illness in your kitchen, here are some things you should know about cutting boards.
FoodWorld 