People keep using plastic cutting boards for years, but experts warn they could be making your food toxic

Plastic cutting boards are one of the most common kitchen tools, and many households continue using the same one for years. While they are affordable, lightweight and easy to clean, experts say repeated use can wear them down over time. As the surface gets covered with knife marks, tiny plastic particles may break off and mix with food, raising concerns about everyday microplastic exposure.

One of the experts who has spoken about the issue is Dr. Saurabh Sethi, a gastroenterologist trained at Harvard and Stanford. In an Instagram video, he listed plastic cutting boards among the household items he believes people should replace because they can release microplastics into food over time.

Why experts are warning about old plastic cutting boards

According to Dr. Sethi, repeated chopping gradually wears away the surface of plastic cutting boards, causing them to shed microplastics that may contaminate food. He recommended switching to wooden or glass cutting boards as alternatives.


However, the suggestion has also led to debate. Plastic cutting boards are popular because they are easy to wash and do not absorb water easily. Wooden boards, on the other hand, require regular maintenance and may warp or crack if not cared for properly, creating spaces where bacteria could grow. Glass cutting boards are considered hygienic but many cooks avoid them because they can dull knife blades much faster.

What research says about microplastics

The concern is backed by scientific research. A 2023 study published in the journal Environmental Science & Technology described plastic cutting boards as a "potentially significant source of microplastics in human food."

Researchers examined how different chopping styles and board materials affected the release of microplastics. They estimated that a person using a polyethylene cutting board could be exposed to 7.4 to 50.7 grams of microplastics each year. Polypropylene cutting boards released even larger amounts during testing.

The study also estimated that users could be exposed to millions of microplastic particles annually from cutting boards alone. At the same time, researchers noted that their preliminary toxicity tests found no harmful effects on mouse fibroblast cells after 72 hours of exposure to polyethylene microplastics. They added that the findings highlight the need for further research into the possible health effects of long-term exposure.

Tracey Woodruff, a professor at the University of California, San Francisco, who studies the health effects of microplastics, told NPR that it is "highly likely" that a large share of human exposure to microplastics comes from the food people eat.

Food & Wine also noted that cutting boards are not the only possible source. Plastic food storage containers, plastic wrap, cooking utensils, dishwasher detergent pods and even synthetic microfiber kitchen towels may also contribute to microplastic exposure in the kitchen.

Do experts recommend throwing away plastic cutting boards?

Not exactly. The U.S. Department of Agriculture's Food Safety and Inspection Service (USDA FSIS) says consumers can use either wooden cutting boards or nonporous surfaces such as plastic, glass, marble or pyroceramic. It notes that nonporous surfaces are generally easier to clean than wood.

The agency also recommends using separate cutting boards for raw meat and poultry and another for fruits, vegetables and bread to help prevent cross-contamination. All cutting boards should be washed with hot, soapy water after every use and sanitised when needed.

Importantly, the USDA advises replacing both plastic and wooden cutting boards once they become excessively worn or develop deep grooves that are difficult to clean. While scientists are still studying the long-term effects of microplastic exposure, replacing old and heavily damaged cutting boards remains a practical step for maintaining good kitchen hygiene and food safety.