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Degradation of plastic waste leads to the release of microplastics which are small particles or fibres 1 micrometer–5 millimeters in size. Microplastics are a growing cause for concern due to their presence in the environment, our food, body tissues and organs. Laboratory research suggests that they may have a negative impact on human health.
This project investigated if the use of plastic kitchen utensils such as chopping boards, jugs and bowls could generate microplastics. Water from chopping, stirring and blending activities was filtered and the filter paper viewed using a microscope. Plastic chopping boards produced an average of 250 – 4,506 microplastics from a single chopping event. No microplastics were detected from the use of wood, steel, glass or titanium chopping boards. Use of plastic jugs produced no more than 34 microplastics while bowls produced no more than 15 microplastics. Glass bowls or jugs produced no microplastics.
Titanium chopping boards, glass jugs and bowls were identified as the most effective option for reducing microplastic production in the home. However, this approach is not suitable for commercial kitchens, where coloured chopping boards are required to ensure proper food segregation. Anodization of titanium chopping boards to produce a range of coloured chopping boards suitable for commercial kitchens may be a solution to this problem.
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