|Studies have shown that the use of warm water and soap alone are not as effective at removing contamination from surfaces as when used in conjunction with a disinfectant, such as bleach. The surfaces should be first cleaned with soap and hot water, before applying the disinfectant, according to the manufacturer’s instructions. It’s essential to clean first, as the disinfectant will not be as effective if there are still pieces of food on the surface.
This applies to all poultry, as Campylobacter is commonly found in all poultry, regardless of the cut or the type of bird.
To Disinfect – Scrub the surface with a brush dipped in a solution of 1 teaspoon bleach diluted in 2 litres water. Scrub in small circles, and be careful not to saturate the wood. Wipe with a slightly damp paper towel, then immediately buff dry with a clean cloth. Do not rinse or soak overnight.
Reduce cutting board odours by rubbing with halved lemons and then rinsing with cold water.
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