How to Safely Clean a Surface That Touched Raw Meat

First wash a countertop or cutting board that touched raw meat with hot, soapy water. Then apply a solution made with 1 tablespoon (15 ml) of unscented liquid chlorine bleach per gallon (about 4 liters) of water and leave the surface wet for at least 5–10 minutes. Afterward, rinse it well with water and dry it with a clean cloth so bleach residue does not get onto food prepared there later.

Why isn't hot, soapy water enough on its own?

Hot, soapy water removes visible dirt and grease, but some bacteria from raw meat can settle into surface pores and may not be fully removed by washing alone. A surface that looks clean may still carry a food-poisoning risk. Washing with soap is the first step before applying a chlorine solution; grease and dirt should be removed first.

How is the chlorine solution prepared and applied?

Mix 1 tablespoon of unscented liquid bleach into 1 gallon (about 4 liters) of water. Wipe the solution onto the surface with a clean cloth and leave it for 5–10 minutes. A shorter wait may reduce its disinfecting effect. Prepare the solution fresh each time; bleach solution left standing can lose effectiveness.

Are wooden and plastic cutting boards different?

Plastic cutting boards are more resistant to chlorine solution and can be washed in the dishwasher, so they are generally preferred for raw meat. Wash wooden boards with hot, soapy water and dry them thoroughly instead of using chlorine, because chlorine may damage the wood over time. Deep scratches can harbor bacteria more easily regardless of the board's material; retire badly scratched boards from raw-meat use.

How can you prevent cross-contamination?

Use a separate cutting board for raw meat and never use it for vegetables or cooked food. Color-coded boards—red for raw meat and green for vegetables—make the separation easy to see. Wash knives and hands that touched raw meat with the same care. Wash hands with soap for at least 20 seconds.

How often should sponges and cloths be replaced?

A sponge that touches raw meat can provide a damp environment where bacteria grow. Replace it weekly or soak it in boiling water after each use. Wash and thoroughly dry cloths after every use. If one sponge is used for both the counter and dishes, use a separate sponge after handling raw meat to reduce cross-contamination. A wet sponge can develop an unpleasant smell sooner than a dry one.

In brief, wash surfaces that touched raw meat with soapy water, then apply a chlorine solution of 1 tablespoon of unscented bleach per gallon (about 4 liters) of water for at least 5–10 minutes. Plastic boards are better suited to this procedure than wooden ones. Using a separate cutting board and replacing sponges and cloths regularly greatly reduces the risk of cross-contamination and food poisoning.