Why Bleach a Cutting Board After Cutting Raw Chicken?

Raw chicken can carry bacteria that are normally killed during proper cooking. Some of these bacteria can cause illness if consumed. Cleaning surfaces which have come into contact with such bacteria is important to prevent food poisoning caused by cross-contamination. Bleach is an effective sanitizing agent used to kill harmful bacteria from raw chicken.

Cross-contamination

Cross-contamination occurs when raw chicken is prepared and bacteria from the chicken is transferred to the cutting board the chicken is placed upon. When fresh produce, for example, is later placed on the same cutting board, the bacteria is transferred to the produce. The chicken will be cooked, destroying the bacteria, but the produce may be eaten raw. This may cause food poisoning due to the bacteria from the chicken which was transferred to the fresh produce. Bleach can be used to clean the cutting board after cutting raw chicken so that bacteria cannot be transferred to other foods.

Campylobacter

Campylobacter is a type of bacteria commonly found on raw chicken which causes food poisoning. People suffering from this infection will experience diarrhea, cramping, fever and stomach pains. These symptoms will develop within two to five days after consuming the bacteria and last for approximately one week. According to Centers for Disease Control, this illness is often caused by cross-contamination from cutting raw poultry on a cutting board, then preparing vegetables on the same unwashed cutting board.

Salmonella

Another type of bacteria often present in raw chicken is salmonella. The symptoms of food poisoning from salmonella include fever, stomach cramps, diarrhea and headaches. Generally these symptoms will go away within four to seven days without treatment. However, the infection can become serious, even fatal, if salmonella enters the bloodstream. When this happens, the infection is treated with antibiotics.

Listeriosis

Listeriosis is a type of food poisoning most often affecting pregnant woman, adults with weakened immune systems and infants. According to the Centers for Disease Control, 500 people die from listeriosis infections each year. Symptoms include nausea, diarrhea, muscle aches and fever. Those infected may also experience headaches, neck stiffness, confusion and convulsions as the infection progresses. Listeriosis found on raw chicken is killed during proper cooking.

Prevention

Cutting boards should be washed thoroughly with soap and hot water in order to kill any bacteria present on the board. Knives and any other utensils used on raw chicken should also be cleaned with hot water and soap immediately. Then sanitize the cutting board with a mixture of 1 tbsp. of chlorine bleach and one gallon of water. Allow the bleach mixture to rest on the board for a few minutes. Rinse the board well with water and allow it to air dry.

References

• Centers for Disease Control: Campylobacter
• Centers for Disease Control: Salmonella
• Centers for Disease Control: Listeriosis

Resources

• USDA