1. Disinfect your wooden chopping board with a cloth/paper towel dipped in water and vinegar. The acetic acid in the vinegar acts as a good disinfectant.
2. For a deep clean (after working with raw meat, poultry or fish), sprinkle coarse salt over the cutting board. Cut a lemon in half. With the flat side face down, rub the salt squeezing slightly to release the juice as you go. Leave it for 10 minutes and rinse with hot water.