菜板用什么木材最好菜板用什么材质的最好最安全 _云知道

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最近饭饭寄了一块砧板回家，给家里换掉那块家里的老砧板，饭妈起初舍不得，不过听了我说的一番话便同意了。

老实说，家中上一辈的父母都是秉承节约理念，家里用的砧板生熟食混切，表面用到毛糙、刀痕凹凸不平，上面还布满了发霉的小黑斑，即使这样也依然用着。
但就是这块每天做饭都要用到的砧板，却对我们生活产生巨大的影响，甚至危害我们的健康！
生熟混切、清洁不彻底，让这块砧板已布满细菌，发霉后还会产生致癌性强的黄曲霉毒素，饭妈听后终于知道我坚持要换掉这块“健康杀手”的原因！

大多数家庭都是生熟食混切在一块砧板上，这样会有很多细菌和寄生虫卵残留在上面。

新的这块砧板是我这阵子的新宠——健康双面砧板可以双面使用，PP食品级+304不锈钢材质，pp材质切肉骨头类，不锈钢面的切菜蔬果。生熟分开很重要也是最基本的！
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