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Clean Your Cutting Boards

disinfect cutting boards

It’s very important to regularly clean and disinfect your cutting boards to protect your family. Since many people use their cutting boards to chop up raw meat and fish, the potential for them to be contaminated with deadly microorganisms such as E. coli, Salmonella, or Staphylococcus is high. Not to mention, cutting boards can start to give off a foul smell if not properly and regularly cleaned.

Simply follow these steps:

  1. 1

    Mix Hydrogen Peroxide 3% – Oxygen PlusTM with equal parts water and put it in a spray bottle.

  2. 2

    Spray down your cutting board and leave it for 3-5 minutes.

  3. 3

    Rinse off with fresh hot water.

Most people clean their cutting boards with soap and water after each use, and while that’s important and a good first step, that’s not enough to completely disinfect them. Additionally, washing wood cutting boards with soap and water can damage the wood over time, causing the surface grain to swell and become rough.

To properly disinfect your cutting boards, you’ll need to turn to something besides soap and water. Don’t worry though—you don’t need to run out to the store to get some chemical-laden, expensive cleaning product. [hp] will do the trick! Hydrogen peroxide is an ideal cleaner for cutting boards, killing bacteria, viruses, mould spores, yeast, and fungi to help prevent the transmission of common and serious illnesses. Unlike bleach, it’s extremely gentle and biodegrades into just oxygen and water, making it a non-toxic solution that’s safe to use around your entire family.

[hp] is safe to use on either wooden or plastic cutting boards and is equally effective on both surfaces. Acting as a non-chlorine bleaching agent, hydrogen peroxide is also very effective at removing stains and discolouring on your cutting boards, leaving them looking as shiny as new!

While it might not be necessary to disinfect your cutting boards after cutting plant foods, always be sure to thoroughly sanitize them using hydrogen peroxide 3% after cutting raw meat and fish. [hp] is a surefire bacteria killer—just the ally you need to fight the proliferation of bacteria on your cutting boards.

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