Millions of Microplastic Particles Released from Cutting Boards

by Klaus Müller
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microplastic particles

According to a recent study published in ACS’ Environmental Science & Technology, cutting boards, whether made of wood or plastic, have been found to generate millions of microparticles annually during food preparation. Interestingly, wooden cutting boards were discovered to shed more microparticles compared to their plastic counterparts.

Cutting boards are commonly used in households and restaurant kitchens as practical tools. However, they have been largely overlooked as a source of microparticles until this study shed light on the issue. The research revealed that chopping vegetables on both wooden and plastic cutting boards could potentially produce tens of millions of microparticles each year. However, toxicity tests conducted on mouse cells indicated that the microparticles released during the chopping process from materials like wood and polyethylene did not significantly impact cell survival.

Typically constructed from rubber, bamboo, wood, or plastic, cutting boards develop grooves and slash marks over time as they are repeatedly used for various food preparation tasks such as slicing, mincing, and chopping. Recent studies have shown that certain plastic materials used in cutting boards, like polypropylene and polyethylene, can shed tiny fragments in the form of nano- and micro-sized particles when cut with knives.

However, these previous studies did not assess the quantity of microplastics produced during realistic food preparation scenarios. This information is crucial because if ingested, these particles could potentially have adverse health effects. Consequently, Syeed Md Iskander and colleagues conducted research to investigate the microparticles released while chopping vegetables on both plastic and wooden cutting boards, as well as the possible toxicity of these tiny particles.

The researchers conducted tests where they repeatedly struck the cutting boards with a knife and collected and measured the released micro-sized particles. They compared chopping patterns of five individuals and examined the impact of chopping with and without carrots on different board materials.

Based on their results, the team estimated that food preparation activities could generate anywhere between 14 and 71 million polyethylene microplastics and 79 million polypropylene microplastics annually from plastic cutting boards. The precise estimates varied depending on factors such as an individual’s chopping style, the material of the cutting board, the force applied when cutting through food, the degree of chopping (rough or fine), and the frequency of cutting board usage.

Although the yearly estimates for wooden cutting boards were not determined, the researchers observed that these boards shed four to twenty-two times more microparticles compared to plastic ones in various tests.

Despite the significant number of microparticles generated, the researchers found that both polyethylene microplastics and wood microparticles released during carrot chopping did not substantially affect the viability of mouse cells in laboratory tests. While plastic cutting boards are easy to clean, the study authors suggest exploring alternative options to minimize the potential contamination of food with microplastics.

Reference: “Cutting Boards: An Overlooked Source of Microplastics in Human Food?” by Himani Yadav, Md Rakib Hasan Khan, Mohiuddin Quadir, Kelly A. Rusch, Partho Pritom Mondal, Megan Orr, Elvis Genbo Xu and Syeed Md Iskander, 23 May 2023, Environmental Science & Technology. DOI: 10.1021/acs.est.3c00924

The authors would like to acknowledge the funding received from the Civil, Construction, and Environmental Engineering department at North Dakota State University, the Department of Biology at the University of Southern Denmark, and Danmarks Frie Forskningsfond.

Frequently Asked Questions (FAQs) about microplastic particles

What are the main findings of the study regarding cutting boards and microplastic particles?

The study found that cutting boards made of wood or plastic can release millions of microplastic particles during food preparation. Wooden boards were observed to shed more microparticles than plastic ones.

Are these microplastic particles harmful to human health?

Toxicity tests conducted on mouse cells showed that the microparticles released from polyethylene or wood during chopping did not significantly affect cell survival. However, the potential health impacts of ingesting these particles are still uncertain.

What materials are commonly used to make cutting boards?

Cutting boards are commonly constructed from materials such as rubber, bamboo, wood, and plastic. Polypropylene and polyethylene are among the plastic materials frequently used for manufacturing cutting boards.

How many microplastic particles can be produced during food preparation?

According to the study’s calculations, food preparation activities on plastic cutting boards could generate an estimated 14 to 71 million polyethylene microplastics and 79 million polypropylene microplastics per year. The numbers may vary based on factors like chopping style, board material, cutting force, and frequency of use.

How do wooden cutting boards compare to plastic ones in terms of microplastic release?

In various tests, wooden cutting boards were found to shed four to twenty-two times more microparticles compared to plastic cutting boards. However, the study did not provide specific yearly estimates for wooden boards.

What can be done to reduce potential microplastic contamination in food?

While plastic cutting boards are easy to clean, the study suggests exploring alternative options to minimize microplastic contamination. Further research and awareness are needed to develop effective strategies for reducing microplastic release during food preparation.

More about microplastic particles

  • ACS’ Environmental Science & Technology: Link
  • Study: “Cutting Boards: An Overlooked Source of Microplastics in Human Food?” Link
  • North Dakota State University: Link
  • University of Southern Denmark: Link
  • Danmarks Frie Forskningsfond: Link

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