Can I mix hydrogen peroxide and vinegar for disinfecting wooden cutting boards in kitchens?

Short answer

Why people ask this

People often look for a strong, kitchen-safe disinfectant combo for wooden cutting boards in kitchens. They may have seen tips about spraying vinegar and hydrogen peroxide to sanitize food-contact surfaces. On wood, which is porous and absorbent, residues from one liquid can linger and react with the other, forming peracetic acid. In a small kitchen with limited ventilation, that reaction can irritate eyes and lungs, and the wood can hold onto the odor and chemicals.

When it might be safe

There are no commonly accepted situations where this is considered safe.

When it is not safe

• Combining them (even sequentially while still wet) can form peracetic acid, a strong irritant not suitable for food-contact wood surfaces.
• Wooden cutting boards are porous, so the reaction can occur inside the grain where fumes and residues are harder to rinse out.
• Peracetic acid and acids can damage wood fibers, dry the board, and affect long-term durability and food odors.
• In small kitchens, fumes can build up quickly and irritate eyes, skin, and airways during cleaning.
• Residues trapped in the board can transfer off-flavors to foods and contact metal knives, increasing corrosion risk at the surface.

Possible risks

• Respiratory and eye irritation from peracetic acid fumes produced on the board surface or within the wood grain.
• Skin irritation or chemical burns during handling, especially without gloves or with poor ventilation in the kitchen.
• Degradation of wooden board fibers and finishes, leading to cracking, warping, or raised grain.
• Lingering chemical odors and taste carryover to foods prepared on the board.
• Increased corrosion on knife edges if acidic residues remain on the board during use.

Safer alternatives

• Use one disinfectant at a time: after washing with hot, soapy water, apply 3% hydrogen peroxide, let sit 5–10 minutes, then rinse and dry thoroughly.
• Or use plain white vinegar for deodorizing (not as a high-level disinfectant), rinse, and fully dry; avoid following with hydrogen peroxide while the surface is still damp.
• For raw meat contamination, consider switching to a plastic board you can sanitize with diluted bleach; keep wood for produce and bread.
• After cleaning, dry the wooden board upright and recondition with food-grade mineral oil to protect the grain and reduce absorption.
• For deep odors or stains, use a baking soda paste, scrub, rinse, and fully dry instead of layering multiple reactive chemicals.

Bottom line

Do not mix or overlap hydrogen peroxide and vinegar on wooden cutting boards. Clean with hot soapy water, use a single agent if needed, rinse, dry completely, and maintain the wood to keep it safe for kitchen use.

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