Is Your Cutting Board Trying to Kill You?


In a study in Infection Control and Hospital Epidemiology, antibiotic-resistant E. coli bacteria were found on 6.5% of all hospital cutting boards and 3.5% of all home cutting boards used for preparing poultry—which means you could be playing chicken with some very deadly germs.

“[These bacteria] are resistant to most of our best antibiotics,” says GWU epidemiologist Lance B. Price, Ph.D. “They can cause bladder infections that can progress to the kidneys and even into the blood.”

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So keep a separate board for poultry; after use, disinfect it with 1 tbsp chlorine bleach to 1 gallon water, and rinse; and toss any board that’s old or rutted.

Replace it with an Urthware all-natural board, made with solid maple (no glue, no cracks), organic coconut or walnut oil, and nontoxic milk paint. From $42,

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