Cutting boards are common kitchen items in most households and restaurants. However, according to a small-scale study published in the journal Environmental Science & Technology by the American Chemical Society, they are an unused source of micrometre-sized particles. Cutting carrots on wood and plastic boards, according to the study, can generate tens of millions of microparticles each year. However, a toxicity test found that polyethylene or wood microparticles generated during chopping had no effect on mouse cell survival. Most cutting boards are made of rubber, bamboo, wood or plastic. Over time, these kitchen implements develop grooves and slash marks from mincing, slicing and chopping
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