Not recommended.

Due to humidity, preservation and cleaning, chopping boards can easily become a nest for bacteria. Surveys show that as a high-frequency daily necessity, the cleanliness of the chopping board does affect human health.

The microorganisms that are harmful to human health in chopping boards are mainly fungi and bacteria, and the fungi include various kinds of Aspergillus, Pseudomallei and Aspergillus flavus. Sometimes those with long hairs or black spots and a moss-like appearance are these types of fungi. Although harmless to most people, they are pathogenic to immunocompromised individuals, such as cancer and chemotherapy patients, diabetics, the elderly and children. , which can easily cause skin diseases, wound infections, and respiratory illnesses.

Aflatoxin is a primary carcinogen with a clear correlation to cancer. Pseudohyphomyces yeast grows easily on wood. If you consume contaminated food, it can easily lead to intestinal flora disorders and diarrhea and other diseases. Common bacteria include E. coli and Salmonella. The former often causes severe diarrhea, especially in infants and young children. Salmonella causes large-scale food poisoning incidents, which have been recorded in foreign countries.

Extended Data

Note:

Cutting boards for cooked food, fruits, and raw food should preferably be separated, at least into raw and cooked food. This is because raw food contaminants, such as eggs on vegetables, meat scraps, animal blood, etc. , present on the cutting board and inevitably wrapped in cooked food, bacteria directly into the human body, causing harm.

If conditions permit, wooden cutting boards can be replaced every 3 months. In general, when the cutting board on the knife marks too much, material discoloration, surface is not smooth, need to be replaced in time to avoid affecting health.

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