Wooden Cutting Boards: Hidden Dangers to Your Health

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Wooden cutting boards are essential items in many kitchens due to their aesthetic appeal and durability. However, they can pose health risks if not used properly.

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Varsha Jori, a clinical nutrition specialist, explained that wood is naturally porous, making it prone to absorbing moisture from foods like tomato juices or raw chicken residues. In tropical regions with high humidity, this creates an ideal environment for bacteria and fungi to thrive.

She also noted that continuous use of wooden cutting boards causes wear and tear, leading to cracks that are difficult to clean thoroughly. This allows bacteria such as Salmonella and Escherichia coli to settle in. These bacteria can contaminate food and increase the risk of foodborne illnesses.

According to Indian Express, here are the health risks associated with using wooden boards:

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Stomach Flu

Bacteria like Escherichia coli and Salmonella can cause intestinal infections, leading to symptoms such as fever, diarrhea, and vomiting. Children and the elderly are particularly at risk.

Fungal Contamination

In highly humid environments, mold can grow on wooden boards, increasing the risk of mycotoxin poisoning and allergic reactions.

Digestive System Irritation

Wooden splinters can irritate the stomach lining or, in rare cases, cause intestinal injuries.

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Cross-Contamination

Using the same cutting board for raw meat and vegetables heightens the risk of harmful microorganism transfer.

To ensure greater kitchen safety, wooden boards can be replaced with safer alternatives. Bamboo cutting boards are ideal due to their higher water resistance compared to wood.

Glass and acrylic boards are also easy to clean and non-porous, though they may damage knives when used with tough foods. Stainless steel boards are becoming increasingly popular for their ease of cleaning and long-lasting durability.

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