Wood cutting boards are porous and absorb moisture from food, which, particularly in humid environments, makes them a haven for mould, fungi, and bacteria.
Source: Canva
The risk of foodborne illness can be increased by the presence of germs such as Salmonella, E. coli, and Listeria in the grooves and scratches caused by wear and tear on wooden boards.
Source: Canva
In addition to introducing harmful compounds from pesticides or varnishes, ingesting wood fragments or splinters can result in choking, digestive tract damage, or physical irritation.
Source: Canva
Vulnerable people are more susceptible to stomach flu symptoms, which include fever, diarrhoea, vomiting, and dehydration, which are caused by pathogens from poorly sanitised wooden boards.
Source: Canva
Mould can grow on damp wooden boards, releasing toxic mycotoxins that are connected to allergic reactions and respiratory problems.
Source: Canva
Cross-contamination hazards are increased when raw meat, fish, and vegetables are handled on the same board that has not been properly sanitized.
Source: Canva
Bamboo (less porous and more hygienic), glass (non-porous but dulls blades), stainless steel (long-lasting and easily sanitised), and composite boards (resistant to knife marks and easy to clean) are safer substitutes for wooden boards.
Source: Canva
To avoid cross-contamination and foodborne illnesses, proper sanitation, humidity control, and the use of distinct boards for various types of food are crucial.
Source: Canva
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