I had used bleach on a sponge to clean a floor of paint. My boyfriend, then used said sponge to clean our wooden chopping boards. I remembered this today and decided to clean the board with soap and water.
I understand that cleaning a chopping board with watered down bleach is a thing. but how much bleach in this process is toxic levels. The chopping board had plenty of time to dry. I then washed it with soap and water, But I don't want to risk poisoning myself or him as i imagine the aubergine I just sliced sucking in the bleach!
If i now cook the vegetables I prepared on the chopping board harm us? I'd appreciate an answer before I have to cook this food or explain my neuroses to him embarrassing!
Clarification:
It was cream bleach (i think, something similar to 'cif') used to de grease sinks/hobs, although to add to the total ridiculousness of the situation, I'm in Italy and cant read Italian, it was just what was available with a picture of hob/sink on the cover and a texture similar to 'cif'. The paint was oil paint, I can recommend cream bleach to remove this from tiles and sinks based on frequent past usage.
I have swilled the vegetables in water they don't smell of chemicals. The aubergine, I have washed it, but I'm worried it's still not okay because it's porous.
Best Answer
The ever lovely cleanipedia actually reccomend using chlorine bleach solution to sanitise chopping boards
https://www.cleanipedia.com/gb/kitchen-cleaning/kitchen-cleaning-how-to-clean-your-chopping-boards
The comments under the question also offer some very good advice.
My personal thoughts are that it should be perfectly safe. When on survival training we used bleach to purify water to drink (in small quantities!)
I would suggest that you could now wash the boards in plain boiling water just to ensure no residue remains.