Black Plastic Kitchen Utensils and Containers
Your sleek black spatula, tongs, and takeout containers might look professional, but they’re harboring a dangerous secret. Manufacturers aren’t adding flame retardants to black plastic kitchen items on purpose. Instead, the new study explains that these toxic compounds are making their way into the black plastic supply through the recycling of black plastic electronics. BFRs and other flame retardants are added to these appliances to reduce the risk of them catching on fire, and when the electronics get recycled alongside other types of black plastic, they contaminate the whole lot. In terms of what you can do to protect yourself and your household, 2024 study author Megan Liu told CNN that she recommends getting rid of black plastic kitchen utensils and replacing them with stainless steel or other plastic-free alternatives, and using glass, stainless steel or ceramic containers. The contamination happens because recycling facilities can’t properly sort black plastic, allowing harmful chemicals to spread throughout the supply chain. These flame retardants have been linked to cancer, hormone disruption, and developmental problems in children. Many recycling facilities don’t actually recycle black plastic because the carbon used to make the plastic black prevents it from being detected and identified as plastic by the sorting machines in these facilities.
Old Plastic Cutting Boards
That scarred, well-used plastic cutting board you’ve been relying on for years is literally feeding you microscopic plastic particles with every chop. One recent study called plastic cutting boards a “potentially significant source of microplastics in human food” and found that a polyethylene chopping board could shed between 7.4 and 50.7 grams of microplastics per person per year. The researchers, led by scientists from the University of North Dakota, also found that cutting carrots on a plastic board can generate as much as 15 milligrams of microplastics per cut, or about 50 grams per year – roughly equivalent to the weight of ten plastic credit cards. Even worse, these boards become breeding grounds for bacteria once they develop deep grooves and scratches. All plastic and wooden cutting boards wear out over time. Once cutting boards become excessively worn or develop hard-to-clean grooves, they should be discarded. But cutting on them also leaves lots of grooves where bacteria can hide. Think of it like this: every time you slice, you’re essentially shaving plastic into your food while creating perfect hideouts for harmful germs.
Kitchen Sponges Older Than Two Weeks
Your innocent-looking kitchen sponge is actually one of the most contaminated items in your entire home. There were 362 different kinds of bacteria lurking in the crevices of sponges they collected from ordinary homes, in astounding numbers — up to 45 billion per square centimeter. Considering the size of a typical dish sponge, that’s nearly 5.5 trillion microscopic bugs crawling around on the thing you use to “clean” your dishes. Replace sponges or sanitize sponges once a week; don’t wait until they are smelly or falling apart. Sponges provide an ideal environment for pathogens to multiply, offering warmth, moisture and lots of “food”. A sponge can contain all types of bacteria, including campylobacter, salmonella, staphylococcus, E. coli, and listeria. Even microwaving or bleaching can’t fully eliminate all the harmful microorganisms. It’s important to note that while these methods can reduce bacterial load, they may not eliminate all harmful microorganisms. Research presented at ASM Microbe Online, has shown that harmful bacteria such as E. coli, Salmonella and Staphylococcus aureus can survive and persist for up to 16 days on a kitchen sponge and up to 13 days on microfiber towels. The results showed that E. coli, Salmonella and S. aureus could survive for up to 16 days on the sponge and up to 13 days on microfiber towels.
Dish Towels Used for Multiple Purposes
That one dish towel you’ve been using to dry dishes, wipe counters, and clean up spills is basically a bacteria taxi service throughout your kitchen. Many people choose dish cloths to wipe up spills on counters, and clean up when they are done cooking. Dish cloths are also used for wiping kids’ hands and faces and other general clean up. Just like sponges, these cloths can harbor harmful pathogens and spread germs if not cleaned frequently. All these uses can spread harmful bacteria and make us sick. Dish cloths can be full of bacteria, and when they smell, that is a sign that it is time to throw it in the wash. The problem multiplies when you use the same towel for different tasks, essentially cross-contaminating every surface it touches. Some experts recommend having separate sponges or dishcloths for different areas: one for dishes and cookware, for example, another for the kitchen sink, another for countertops. “If you have a separate set for each area of the kitchen, you won’t be cross-contaminating,” says Tonya Harris, a toxins expert in the Chicago area and the author of “The Slightly Greener Method.” Once your cloth makes it to the laundry room, the wash cycle is important. Remember that bacteria live and multiply in damp, warm conditions. Wash your dish cloths and towels on the hot cycle of your washer and make sure they dry completely on a high setting.
Expired Spices and Seasonings
Those spices sitting in your cabinet from three years ago aren’t just losing flavor – they could be harboring dangerous bacteria and mold. While dried spices don’t technically expire in the traditional sense, they become prime real estate for microbial growth when they lose their potency and moisture protection breaks down. Old spices can also attract pantry pests like weevils and moths, which contaminate your entire spice collection. The oils in spices go rancid over time, creating an environment where harmful bacteria can thrive. Ground spices are particularly vulnerable because they have more surface area exposed to air and moisture. The number of recalls because of Listeria, Salmonella or E. coli increased significantly in 2024 and comprised 39% of all recalls. Many foodborne illness outbreaks have been traced back to contaminated spices, especially those imported from countries with less stringent food safety standards. If your spices have no aroma when you open the container, have changed color, or show any signs of clumping or moisture, it’s time to toss them completely.
Plastic Food Storage Containers with Cracks or Cloudiness
Those cloudy, cracked plastic containers that have been through countless dishwasher cycles are breeding grounds for bacteria and sources of harmful chemicals. When plastic containers develop cracks, scratches, or become cloudy, they create microscopic hiding spots where bacteria can multiply even after washing. The cloudiness indicates that the plastic is breaking down at a molecular level, potentially releasing harmful chemicals like BPA and phthalates into your food. Public health experts warn against heating food in plastic. Scratched surfaces also harbor bacteria more effectively than smooth ones, making proper sanitization nearly impossible. Microwave your food in glass containers, rather than plastic or takeaway containers. Heating food in plastic containers can release millions of microplastic particles into your food. Even plastic containers labeled as “dishwasher safe” or “microwave safe” break down over time, becoming less safe with each use. The chemicals that leach from degraded plastic containers have been linked to hormone disruption, cancer, and reproductive issues.
Old Ice Cubes and Ice Trays
That ice you’ve been letting sit in your freezer for months is absorbing odors and potentially growing bacteria, while old ice trays are shedding microplastics into every cube. Ice cubes can actually harbor bacteria and yeast, especially if your freezer isn’t maintaining proper temperatures or if the ice has been sitting for extended periods. Old ice develops a stale taste and can transfer freezer odors to your drinks, but more importantly, it can become contaminated with airborne bacteria that settle on the surface. Scientists estimate that a significant portion of our microplastic exposure comes from food intake, leaked from common kitchen items like ice trays, dishwasher pods, food storage containers, cutting boards, and more. Plastic ice trays, especially older ones, release microplastics as they expand and contract with temperature changes. The constant freezing and thawing creates micro-fractures in the plastic that shed particles into your ice. If your ice has been in the freezer longer than a week, or if your ice trays are cracked, cloudy, or retain odors even after washing, it’s time to start fresh with new ice and consider investing in stainless steel or silicone ice trays.
Non-Stick Cookware with Flaking Coatings
When the non-stick coating on your pans starts to peel, bubble, or flake, you’re literally eating toxic particles with every meal you cook. Damaged non-stick coatings release harmful chemicals including PFOA and PTFE, which have been linked to cancer, liver damage, and hormonal disruption. Pots and pans, similarly, should avoid flaky coatings. Once the coating starts deteriorating, microscopic pieces end up in your food, and these particles don’t break down in your digestive system. The chemicals used in non-stick coatings are part of a group called “forever chemicals” because they persist in the environment and your body for decades. When heated, damaged non-stick surfaces can release toxic fumes that are dangerous to inhale, particularly for people with respiratory conditions. Even small scratches in the coating can lead to chemical leaching, especially when cooking acidic foods like tomatoes or citrus. If you notice any discoloration, scratching, or peeling on your non-stick cookware, it needs to go immediately – the convenience isn’t worth the health risks.
Wooden Cutting Boards with Deep Grooves
While wooden cutting boards are generally safer than plastic ones, deeply grooved wooden boards become bacterial breeding grounds that no amount of scrubbing can fully clean. Over time, any cutting board (plastic or wood) can develop deep scratches or grooves that may trap bacteria, which could then spread to your food. Harder materials, such as bamboo and maple, are less prone to scarring than softer woods, such as cypress. Replace any cutting board when it becomes heavily scarred. Deep grooves in wood create anaerobic environments where dangerous bacteria like Clostridium can thrive without oxygen. Unlike surface bacteria that you can wash away, bacteria trapped in deep grooves multiply and can contaminate food even after the board appears clean. Studies have shown that bacteria like salmonella and listeria can live longer and multiple easier on plastic chopping boards, whereas the same bacteria get stuck in the small wood fibers of wooden chopping boards within minutes and die. However, this natural antimicrobial property only works when the wood fibers are intact – once grooves form, this protection is lost. The key is knowing when your wooden board has crossed the line from safely scarred to dangerously grooved.
Old Rubber Spatulas and Utensils
Those flexible rubber and silicone spatulas that have been with you through countless cooking adventures are harboring bacteria in tiny cracks you can’t even see. Over time, rubber and silicone utensils develop microscopic fissures that trap food particles and bacteria, making them impossible to fully sanitize. The constant flexing and temperature changes cause the material to break down, creating hiding spots for harmful microorganisms. Unlike hard plastic utensils, rubber and silicone are porous materials that can absorb odors, flavors, and bacteria deep into their structure. Heat exposure from cooking and dishwashing accelerates this breakdown, especially in lower-quality silicone products that may contain fillers or cheap materials. He recommends that home cooks buy silicon, steel or wooden utensils. If your rubber spatulas have developed a sticky feeling, changed color, or retain odors even after washing, they’re compromised. The flexibility that makes these utensils so useful also makes them vulnerable to bacterial contamination as they age and develop stress fractures.
Plastic Wrap and Storage Bags Showing Wear
That roll of plastic wrap you’ve been using for months, or those reusable storage bags with worn seals, are leaching chemicals into your food and failing to provide proper protection against contamination. Old plastic wrap becomes brittle and can shed particles onto food, especially when used to cover hot dishes or in the microwave. The plasticizers that make plastic wrap flexible break down over time, releasing phthalates and other chemicals that can disrupt hormones and cause other health issues. Reusable storage bags with worn seals don’t create proper barriers against bacteria and air, leading to faster spoilage and potential contamination. Avoiding drinking from disposable plastic water bottles. If you do have to drink from them, try to keep them out of the sun in a cool, dry environment. Disposable plastic water bottles degrade very easily in response to temperature change or mechanical stress. Even small tears or punctures in plastic storage materials can allow bacteria to enter and multiply. The adhesive on plastic wrap can also break down, leaving residue on food containers and losing its ability to create an airtight seal.
Water Filter Cartridges Past Their Expiration
That water filter cartridge you forgot to change six months ago isn’t just ineffective – it’s actively contaminating your drinking water with bacteria and potentially harmful substances. Filter your water. Due to widespread use and pollution of plastic, water can sometimes contain microplastic particles. Home water filters can be effective at reducing many contaminants, including microplastics. Expired filter cartridges become breeding grounds for bacteria, mold, and other microorganisms that then get released into your “filtered” water. The activated carbon and other filtering materials in old cartridges can actually start releasing previously trapped contaminants back into your water supply. When filters reach capacity, they stop working effectively and can even make your water quality worse than unfiltered tap water. Bacterial growth in old filters can lead to biofilm formation, creating slimy colonies that continuously shed bacteria into your water. Hospitalizations, deaths from contaminated food doubled in 2024 as recalls from Salmonella, Listeria and E. coli increased by 41%. The longer you wait past the replacement date, the more dangerous your “filtered” water becomes, potentially exposing you to harmful bacteria and chemicals you thought you were filtering out.
