In the latest scrutiny over kitchenware, plastic chopping boards have come under scientific scrutiny for potentially contaminating food with microplastics, according to a recent study published in the journal Environmental Science & Technology.
The study, titled “Cutting Boards: An Overlooked Source of Microplastics in Human Food?”, examined the release of microplastics from two types of plastic chopping boards: polypropylene and polyethylene. Researchers found that polypropylene boards released a greater quantity of microplastics compared to polyethylene ones.
The research involved simulating chopping activities, including cutting carrots, which resulted in higher microplastic release. The study estimated that using a polyethylene chopping board could expose a person to between 7.4g to 50.7g of microplastics annually, while a polypropylene board could release up to 49.5g.
Additionally, another study highlighted in the International Journal of Environmental Research and Public Health found that plastic cutting boards contribute to microplastic contamination in food products such as fish and chicken sold in markets.
Microplastics, defined as plastic particles less than 5mm in size, have been detected in various environments including air, water, and food. Concerns over their health impacts persist despite limited conclusive evidence linking them to significant health risks, according to the World Health Organization.
The United Nations Development Programme underscores the urgent need to mitigate plastic exposure due to gaps in scientific understanding. Measures to reduce plastic contamination are widely advocated among experts and stakeholders.
To minimize exposure, experts recommend considering alternatives such as wooden chopping boards, which are less likely to shed microplastics into food. The Food Safety Authority of Ireland advises using smooth, washable, and non-toxic materials for food preparation equipment, highlighting the importance of proper cleaning to prevent bacterial contamination.
While plastic chopping boards remain popular due to affordability, transitioning to wooden boards may offer a safer alternative for health-conscious consumers. Proper care and maintenance, such as hand-washing with hot water and detergent and ensuring thorough drying, are essential to prolong the lifespan and hygiene of wooden chopping boards.
In summary, while the debate continues over the health implications of microplastics, choosing kitchenware wisely and following recommended cleaning practices can contribute to safer food preparation practices in households worldwide.
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