Wooden chopping boards, prized for their classic appeal, are a common fixture in many kitchens. However, despite their convenience, these boards pose hidden risks to your family’s health if not properly maintained. It was revealed that wood, due to its porous nature, easily absorbs moisture from the foods we cut on it—whether it’s tomato juice, raw chicken residue, or oils from ginger and garlic. In tropical countries like India, where humidity levels are high for much of the year, this moisture creates an ideal breeding ground for bacteria, mould, and fungi. As wooden chopping boards age, they may start to splinter, releasing small wood particles into your food. While these particles may seem harmless, they can irritate the digestive tract and, if the board has been treated or varnished, potentially introduce harmful chemicals.

Also Read: Say goodbye to wooden boards: Safe alternatives to keep your food healthy