Salmonella poisoning, or food poisoning, is a terrible thing to come down with. If you get it, you feel like you’re going to die. I’ve had food poisoning (from restaurants), and wouldn’t wish that on my worst enemy.
Salmonella poisoning can be prevented in the home by carefully handling foods. I have at least six plastic cutting boards. When I’m cooking, I use one for vegetables, and then use a different one for the meat I’m cutting. If I’m using more than one type of meat, poultry or fish, I use a separate one for each item. I also use different knives, or will wash my knife before switching between meats and vegetables. That may seem like overkill, but I don’t want cross contamination from my meat products to the vegetables.
I like the plastic cutting boards, as you can throw them in the dishwasher, and get them sanitized. If you don’t have a dishwasher, bleach water will sanitize them. If you only have one cutting board, wash it and your knife (if you’re going to use the same one) before you start cutting a different food product.
As much as I love the beautiful wooden cutting boards, I don’t like the hassle of having to hand wash them. My favorite plastic cutting board is a thin sheet of plastic, called “chopping mat”. After you’ve done your cutting, you can fold it and “dump” your cuttings into a bowl, or into your cooking pan. Plus, they’re dishwasher safe. They’re quite inexpensive, and usually come in a package of two, so when they start to wear out, it doesn’t cost very much to replace them.
If you do a search for “chopping mats” on Cooking.com you’ll find a great selection of chopping mats, as well as many other cutting boards and cooking supplies.
Remember to always wash your hands before and after handling food. It’s best to use an anti-bacterial soap. And, don’t forget to sanitize your counter tops, and the door handle on your refrigerator.