Most home kitchens are unknowingly contaminated by bacteria, mold, and microplastics—coming directly from your cutting board. If you’re still using a plastic or wooden board, you need to understand the risks. Studies have shown that even after washing, harmful bacteria like E. coli and salmonella can survive in the grooves and cracks of traditional cutting boards. This is especially true when you’re preparing raw meats.
Even worse, plastic boards start to break down with use, releasing invisible microplastics into your food. These microscopic particles could build up in your system over time, posing unknown long-term risks to your health.
Why would you risk it? Especially when there's an easy solution with Tivano