🧼 Is Your Chopping Board Hiding a Health Hazard? Beware of Aflatoxins! ☠️🍽️

Did you know your chopping board can harbour Aspergillus flavus, a mold that produces aflatoxins — one of the most potent naturally occurring carcinogens? 😱

It often grows when:

🔸 Wooden boards stay damp for too long

🔸 Juices from raw meat or fish soak into the board

🔸 Crumbs from grains, beans or nuts are left behind

🔸 The board is stored in poorly ventilated or humid places

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🧽 How to Properly Clean & Maintain Your Chopping Board

✅ Daily Care:

1️⃣ Use separate boards for raw meat & cooked food

2️⃣ Wash with hot water + vinegar or baking soda

3️⃣ Always dry thoroughly and store in a ventilated area

✅ Weekly Deep Clean:

🔹 Sprinkle coarse salt + scrub with half a lemon 🍋

🔹 Spray with white vinegar, rinse with hot water 🔥

🔹 Use baking soda + hydrogen peroxide to tackle stains & odours

✅ Wooden Board Maintenance:

🪵 Apply food-grade mineral oil or coconut oil every 1–2 weeks to prevent moisture from seeping in

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❌ Replace your chopping board if you notice:

⚠️ Cracks or dark spots

⚠️ Lingering odours

⚠️ Over 6–12 months of use (depending on frequency)

Even plastic boards should be replaced if deep knife marks are visible — they trap bacteria too!

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💡 Kitchen hygiene = your family’s first line of defense!

Go check your chopping board — is it time for a fresh one? 👀