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Say sayonara to salmonella

Color-coded chopping boards by Damian Evans eliminate cross-contamination.

MoMA store
On April 10 of this year, hospitals recorded the first case of what would become a three-month possibly tomato-linked (though now the suspected culprit is the dreaded jalapeno pepper) salmonella outbreak. By the time the FDA lifted the warning on July 17,1220 people in 42 states had been affected by the virus, leading to an estimated $100 million loss recorded by the tomato industry. (

The outbreak served as a rude awakening for some that food safety is still something worth caring about. In the 1980s, salmonella poisoning presented itself as a threat to people eating undercooked eggs; since then parents have taught their top chef toddlers both to avoid licking the batter beaters when raw eggs are involved and to wash their hands every time they touch raw chicken.

Many kitchen supply companies have followed suit. Case in point: these color-coded Index Chopping Boards designed by Damian Evans, which help you prevent cross-contamination by separating your cutting tasks into four categories: red=raw meat, blue=fish, green=vegetables, and white=cooked foods.

The boards fit neatly into a non-slip ABS filing case and are made of dishwasher-safe polypropylene. They cost $85.00 for the set of four at the MoMA store online. They're expensive, but if you think about how long they'll last (since you're dividing up your cutting between them) and how cute they look, they just might be worth the investment.