A disturbing discovery by a medical student is raising alarm bells for diners across America. According to Joshua Khorsandi, a University of Nevada, Las Vegas medical student, plastic cutting boards used in countless restaurant kitchens may contaminate food with dangerous microplastics.
“When I saw raw meats like chicken and fish being prepped on plastic boards, something clicked,” Khorsandi said. “This isn’t just unappetizing—it could be a serious health risk.”
Microplastics, the tiny particles released as plastic degrades, have now been linked to a growing number of health issues. Research published in 2023 confirms that cutting boards are a significant source of microplastics in food. Once ingested, these particles can enter the bloodstream, affect digestion, and have even been associated with chronic kidney disease and nervous system disruption.
The Southern Nevada Health District currently deems plastic and wooden boards acceptable. However, with new evidence mounting, Khorsandi is urging city officials to ban plastic boards in restaurants and require safer alternatives like wood.
Restaurant owner Vincent Rotolo supports taking action: “If plastic is putting customers at risk, we have to make a change. Safety comes first.”
This isn’t just about cutting boards. Microplastics are now found in bottled water, tap water, soil, and even the air we breathe. Some samples have shown as many as 4,368 plastic particles per gallon.
What can you do?
- Avoid plastic cutting boards at home—opt for wood or bamboo.
- Use filtered water (boiling and filtering can remove up to 90% of microplastics).
- Reduce single-use plastic in your kitchen and pantry.
Microplastics aren’t just an environmental issue—they’re a personal health threat. It’s time to cut them out of our kitchens.
