Cutting boards are essential in kitchens, especially among those who prepare fresh foods. However, their impact on food safety is often underestimated. Studies reveal that plastic cutting boards can shed microplastics during use, potentially contaminating food and promoting bacterial growth. Conversely, wooden boards, while perceived as more organic, can trap harmful bacteria in their porous surfaces, making them difficult to clean. Research indicates that proper cleaning techniques are vital for food safety, often outweighing the choice of material. Food-safe finishes can enhance the cleanliness of wooden boards by preventing bacterial penetration. To minimize risks, it is advisable to replace marked plastic boards regularly and use separate boards for meat and vegetables, ensuring thorough cleaning and drying after use. By understanding the interactions between cutting board materials, microplastics, and bacteria, individuals can make informed choices to improve food safety in their kitchens.