The partitioned antibacterial design of the double-sided antibacterial cutting board uses the differentiated characteristics of the materials on both sides to cut off the path of cross-contamination of raw and cooked ingredients from the source. This design is not a simple functional division, but allows different materials to play a targeted role in the bacterial characteristics of raw and cooked ingredients to form a complementary antibacterial barrier.
The side that handles raw food usually uses materials with higher hardness and more active antibacterial ingredients. Raw food, especially meat and seafood, carries many types of bacteria with strong activity, and the material itself needs to have continuous antibacterial ability. The antibacterial factors added to this type of material can quickly destroy the cell membrane of bacteria and inhibit their reproduction. At the same time, the higher hardness reduces the knife marks produced during cutting, prevents bacteria from hiding in the gaps, and reduces the possibility of raw food bacteria residue from the material characteristics.
For the side that handles cooked food, a milder material with long-lasting antibacterial properties is used. After the cooked food is heated, the number of bacteria is greatly reduced, but secondary contamination still needs to be prevented, and the migration of ingredients in the material should be avoided to affect the taste of the food. This type of material mostly uses food-grade antibacterial materials, whose antibacterial components are released slowly and can continue to work in the process of contact with cooked food. The surface of the material is smoother, which reduces the adhesion of food residues, is easy to clean, and prevents the growth of residual bacteria.
The difference in materials is also reflected in the adaptability to cleaning methods. The material in the raw food area is more corrosion-resistant and can withstand frequent cleaning with strong detergents to completely remove stubborn bacteria that may remain; the material in the cooked food area is more resistant to mild cleaning, avoiding excessive cleaning to damage the antibacterial layer on the surface and ensure long-term antibacterial effect. This adaptation to the cleaning method allows both sides to restore their antibacterial ability through appropriate cleaning methods after use, avoiding cross-contamination caused by bacterial residues.
The physical structure difference of the partition material of the double-sided antibacterial cutting board also helps to block pollution. The material in the raw food area may have a slight concave and convex texture, which increases friction during cutting and reduces the spread of bacteria caused by the sliding of food; the cooked food area uses a flatter surface to reduce the probability of embedding food debris and make bacteria lose their breeding ground. The combination of the two structures makes it difficult for bacteria to spread through the physical properties of the double-sided antibacterial cutting board surface when raw and cooked food are processed in their respective areas.
In addition, the different antibacterial mechanisms of the double-sided antibacterial cutting board materials form a synergistic effect. The material in the raw food area may work by releasing antibacterial ions to quickly kill active bacteria; the material in the cooked food area inhibits the adsorption capacity of bacteria by changing the surface charge. When raw and cooked food are processed on both sides, different antibacterial mechanisms work against bacteria in different states. Even if there is occasional brief contact, the risk of bacterial cross-infection can be reduced through the difference in mechanisms.
The stability of the material is also the key to blocking contamination. Both materials have undergone rigorous stability tests, and when they come into contact with common kitchen substances such as water, oil, and seasonings, no chemical changes will occur, resulting in a decrease in antibacterial performance. This stability ensures that no matter what kind of food is processed, the materials on both sides can maintain their antibacterial properties, effectively blocking the spread of bacteria between raw and cooked food for a long time, and fundamentally avoiding cross-contamination.
