Cutting boards are the perfect home for microorganisms. Whether you use wood or plastic, cleaning cutting surfaces is especially important for health reasons. After each use, scrub the board vigorously with a scrubber or brush and soapy water. The friction ruptures the cells of microorganisms and the detergent helps lift and remove the debris that may harbor pathogens. Rinse and air-dry or pat dry with clean paper towels. After each time you use a cutting surface to chop chicken, beef, fish or any other meat or fish, sanitize it by flooding the surface for a minute with a solution of 1 teaspoon chlorine bleach per quart of water. Rinse it well immediately afterward and dry. These steps are especially critical if you’re going to reuse the board for cutting other foods that aren’t going to be cooked.You want to remove any bacteria left by the perishable product. The bleach kills the pathogens that cause people to become ill- Salmonella, Listeria, E-coli, Staphylococcus. Do not store chlorine solution for future use because chlorine evaporates, so mix only enough for one application. Because of sanitizing ingredients in automatic dishwasher detergenbt, machine washing plastic cutting boards is a safe alternative. Wooden boards, however, warp in dishwashers.