Right now, there is a 99% chance that Salmonella and E. coli are living and actively multiplying on your kitchen cutting boards. Professor Dean O. Kleaver from the University of California has been studying cutting boards since the early 90s.
According to his latest research, microbes on plastic boards feel almost as comfortable as they do on wooden ones! Harmful bacteria actively multiply in the grooves we leave behind with knives after cutting food.
And if your plastic, let alone wooden, board already has such grooves, simply rinsing it with hot soapy water is categorically insufficient.
Together with his students, Dr. Kleaver from the University of California deliberately cultivated the growth of harmful bacteria on plastic boards. After that, scientists tried to clean the surface using various manual methods. During the research, it was found that many bacteria penetrate deep enough, live, and multiply beneath the working surface and do not die immediately.
Only new plastic boards can be rinsed with hot water without fearing for your health or that of your loved ones. All previously used plastic boards are teeming with bacteria. They remain in the grooves even after the most thorough washing.
Unfortunately, even a dishwasher does not solve this problem. Bacteria do not die even after the most rigorous cycle. Moreover, scientists from the University of California regularly conduct tests on disinfecting cutting boards. And despite treatment with chlorine-containing agents, bacteria continue to live in knife cuts and pose a serious threat to our and your health.
Despite the abundance of means for caring for cutting surfaces, as well as so-called folk remedies, the safety and antibacterial properties of plastic and wooden cutting boards remain a big question mark.
Let's figure out why bacteria living in certain grooves pose such a serious danger to adult and especially children's bodies?
What makes Salmonella dangerous? What diseases can attack your body right in your own kitchen?
Salmonella bacteria most often inhabit cutting boards— it's one of the most contagious bacteria in the world. It spreads rapidly through close contact. Everyone who uses the same cutting boards and other household items is at risk. Salmonellosis outbreaks are regularly recorded not only in individual families but also in various public institutions.
Therefore, after contact with a cutting board, it is highly desirable to thoroughly wash your hands with soap. And products should undergo as intensive thermal processing as possible. Yes, in this sense, a rare steak is not the safest food on the planet.
At the first signs of salmonellosis, we recommend urgently consulting a doctor.
How can you tell when it's time to worry?
The insidiousness of Salmonella lies in its rapid and severe damage to vital organs. This can lead to very serious complications and result in diseases such as Salmonella pneumonia, osteomyelitis, and meningitis.
The initial signs of Salmonella infection in the human body may look like this:
- severe damage to the intestines and stomach, disruption of the functioning of these organs, and sharp, very unpleasant and severe abdominal pain;
- along with the blood flow, harmful microorganisms spread further, can affect the bones, brain, and other organs, with intense pain in new areas of inflammation;
- after entering the bloodstream, Salmonella can affect any organ of the human body, all of this is accompanied by severe toxemia and in the most severe cases leads to toxic shock.
And despite all these horrors, we continue to use the same cutting boards for years. Not even suspecting that besides Salmonella, in the grooves from our knife, hides an equally dangerous and insidious enemy — Escherichia coli.
What can Escherichia coli turn your body into? Why is it absolutely unacceptable to allow the appearance of this bacterium on your cutting boards?
Escherichia coli is capable of rapidly and very often causing meningitis in newborns. In adults, contact with this microorganism often ends with gastroenteritis. Moreover, the incubation period lasts more than a week, and you may not even understand what caused the sudden deterioration of health.
It is strongly recommended to consult a doctor if, for no apparent reason, you experience such symptoms:
- sudden drop in blood pressure, loss of consciousness, severe thirst, and dehydration;
- blood and mucus in stool;
- fever symptoms and abnormally high temperature for you;
- diarrhea lasting more than 72 hours;
- constant, severe vomiting.
Escherichia coli living on cutting boards poses a particular danger to children. When they come into contact with the pathogen, the following symptoms may occur:
- the child unexpectedly becomes lethargic and sluggish;
- severe abdominal pain, constant nausea, vomiting, although the child vomited recently;
- cold extremities;
- pale skin;
- dehydration and dry mouth;
- noticeable decrease in urine output.
The worst part is that several types of Escherichia coli can simultaneously inhabit our cutting boards, and each of them causes very unpleasant but completely different symptoms.
They all closely resemble standard food poisoning. But in the case of Escherichia coli, it also affects the genitourinary system. Complications in men and women are different. In men, acute urethritis, and in women, cystitis and colpitis.
How to permanently protect yourself and your loved ones from deadly bacteria on cutting boards?
First and foremost, it's important to remember that even the most thorough cleaning of plastic or wooden cutting boards only reduces the risk but does not completely remove harmful microorganisms.
The danger remains at a sufficiently high level. Special caution should be exercised when cutting meat, fish, poultry, and seafood. And if you see a plastic or wooden board with several noticeable cuts in front of you, immediately dispose of it.
Here's an approximate algorithm for proper care of plastic or wooden boards:
- Immediately after use, thoroughly wash the board with warm soapy water, and then rinse it thoroughly with water.
- An alternative option is to wash it with dishes in the dishwasher.
- After that, it would be good to disinfect the cutting board in the microwave oven, of course, if it fits and you can close the door. Microwaves will kill all bacteria, but...
Hasn't anything more convenient and safe been invented in our world than baking cutting boards in microwave ovens?
STONY cutting boards are made of stone, ultra-dense, and durable, on which bacteria, mold, or fungus do not thrive.
Your dense stone board won't smell like garlic or onion even after 10 years of intensive use. Cut any products in any order and never worry again about your cutting board having even a faint unpleasant odor.
Safety and peace of mind
No more microwaving cutting boards or using soapy solutions. On the dense stone surface of STONY, no bacteria, not even the most contagious, can latch on or survive. From now on, all the products on your cutting board will always be fresh, clean, and safe.
25 years of safe cutting
Instead of 1000 wooden or plastic boards that you would have bought over this time, you'll have just one, absolutely even and dense cutting board made of stone. It won't scratch from the knife, which means there won't be any grooves with salmonella and E. coli living in them. And this happiness will last for a whole quarter of a century.
Very simple care
Just rinse STONY with water, and it immediately turns into an absolutely sterile cutting surface, even and smooth as on the day of purchase. All this will take no less than one minute. Isn't STONY a miracle?
Attention! Due to high demand in your city, a limited batch of cutting boards with mold, fungus, and bacteria protection, STONY, is now available!
Right now, there are stone boards in six noble shades on sale. Don't be scared by the "high" price. On average, one STONY cutting board pays off in 6 months simply because you stop regularly buying plastic and wooden boards for cutting products.
Perhaps the manufacturer has gone crazy, but we've just been informed that a promotion is now starting:
All available STONY boards are now being sold with an 40% discount!
Attention! Each STONY board comes in an elegant box. So, if you want to give a premium-class gift to a loved one, we've already taken care of the presentable packaging. But there are several reasons, and we're sure of it, why at first you will want to buy the STONY stone board for yourself:
The stone structure of STONY is so dense that it doesn't absorb even food dyes, and any residue can be easily removed with water and a cleaning agent.
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Even the sharpest samurai blade cannot defeat the super strong and dense STONY board; the product always remains even and smooth, just like on the day of purchase. -
STONY can be washed in the dishwasher, but unlike plastic and wooden boards, no microbes remain on the stone surface at all. -
By postponing the purchase right now, you not only harm your health but also miss the opportunity to take advantage of the super advantageous installment plan.
Right now, in honor of Independence Day in the USA, we're offering dense, stone cutting boards STONY
with an 40% discount!
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