Why It's Time To Ditch The Plastic Cutting Boards (& What You Should Use Instead)

Cutting boards are undoubtedly one of the most essential tools in your kitchen. Not only can you chop food on them to prevent damage to your countertops and cross-contamination between foods, but these boards may also sometimes work as serving dishes in a pinch. Chances are, you may have a few plastic cutting boards in your kitchen due to their low cost and easy maintenance. However, as experts are researching and raising awareness about the health risks of microplastics in foods, your plastic cutting board could potentially be a source of these harmful substances.

One 2023 study published in the journal Environmental Science and Technology on this issue has garnered a lot of attention, and it also suggests that the type of plastic in a cutting board could play a role in the amount of microplastic released in foods. Here, researchers noted that polyethylene-containing cutting boards were slightly less likely to release microplastics than their polypropylene counterparts, though both still contributed to a person's overall microplastic intake. If you choose to keep plastic cutting boards, you may be able to reduce microplastic releases by choosing polyethylene, as well as those that are heat-resistant. You should also replace them as soon as they show signs of damage so they don't potentially release even more microplastics into your food. Overall, though, it may be time to get rid of plastic cutting boards for safer versions.

If you're concerned about plastic cutting boards and are looking for a potentially safer place to cut food, the good news is there are several alternatives to consider. The first is perhaps one of the most tried-and-true cutting boards on the market: a wooden cutting board. Cutting boards made from wood tend to be sturdier and more durable than their plastic counterparts because of their ability to absorb knife-cutting impacts without leaving behind scratches and cuts. This is attributed to their composition, which is usually made from hardwoods, including cherry, maple, or walnut. However, wooden cutting boards are not dishwasher safe, and they tend to be porous. As such, you will need to clean them thoroughly by hand after each use to prevent bacterial growth and cross-contamination. 

Other than wooden cutting boards, you might also consider those made from natural stone. Similar to cutting boards made from wood, natural stone is a durable material that won't succumb to scratching as plastic versions can. Another bonus is if you're slicing hot food, such as cooked meat, the stone can help keep it warm during serving. The most significant downside to ceramic cutting boards is they are so strong that they may dull your knives over time. They can also easily crack if they are accidentally dropped. 

There are other changes you can make in your kitchen aside from switching to a different cutting board from a plastic version. First, no matter which type of cutting board you choose, it's crucial that you know the proper way to clean it. If the board is not labeled dishwasher safe, you must handwash it with dish soap and hot water after each use. Any cutting board that is chipped, scratched, or cracked should be discarded immediately, as these can trap bacteria that may potentially contaminate food.

It's also worthwhile considering other potential sources of microplastic contamination in your kitchen so you can possibly decrease its presence in your food. Wherever there is plastic in your kitchen, there is likely an alternative you can use. For example, you can choose glass food containers over plastic versions and avoid buying plastic-packaged foods from grocery stores and eateries whenever possible. You can also trade out plastic cooking utensils for silicone ones and use steel measuring cups instead of those made with plastic. While it can be challenging to go completely plastic-free due to plastic's widespread use, making changes where you can may help reduce your overall exposure.