Daijiworld Media Network – New Delhi
New Delhi, Sep 10: As conversations around healthy living and longevity grow, experts say attention should not be limited to the food we eat. The cookware, storage containers and kitchen tools used to prepare and store food also play an important role in maintaining kitchen hygiene and reducing avoidable health risks.
Everyday items such as scratched non-stick pans, ageing plastic containers and worn-out chopping boards can deteriorate with regular use, potentially increasing the risk of chemical migration or bacterial contamination. While experts note that these items alone are unlikely to cause serious illnesses, they recommend regular inspection and timely replacement.
Dr Rohit Sharma, Consultant – Internal Medicine, Apollo Spectra Hospital, said people often pay close attention to their diet but overlook the condition of the utensils and containers used to prepare and store food.
“Good health isn’t determined only by the food we consume, but also by how it is prepared and stored. Over time, damaged cookware, ageing plastic containers and worn-out utensils can increase the risk of unwanted chemical exposure or bacterial contamination,” he said.
He added that choosing durable, food-safe products and replacing worn-out kitchen essentials can help support a healthier kitchen.
Experts particularly advise replacing non-stick cookware once its coating begins to peel or develops deep scratches. While modern PTFE-coated cookware is generally considered safe when used properly, damaged pans should not be exposed to high cooking temperatures. Food-grade stainless steel is increasingly preferred for its durability, non-reactive properties and ability to withstand high heat.
Plastic utensils and food storage containers are another area requiring attention. Repeated exposure to heat can cause plastic products to degrade over time, raising concerns about chemical migration and microplastics. Health professionals recommend avoiding reheating food in plastic containers and opting for glass containers for storage and wooden utensils for cooking where appropriate.
Experts also advise limiting direct contact between aluminium foil and acidic or salty foods. Ingredients such as tomatoes, vinegar and citrus fruits can react with aluminium, potentially increasing the amount that migrates into food. Using baking paper as a barrier or opting for reusable food wraps can help reduce direct contact.
Kitchen hygiene is equally important. Worn chopping boards with deep knife grooves can trap moisture, food particles and bacteria, making them difficult to clean thoroughly. Old kitchen sponges can also harbour bacteria because of their moist and porous structure. Replacing sponges regularly and allowing them to dry completely between uses can help reduce the risk of cross-contamination.
Healthcare professionals emphasise that maintaining a safer kitchen does not necessarily require expensive upgrades. Regularly replacing damaged cookware, choosing food-safe materials and paying attention to everyday kitchen hygiene can collectively help reduce avoidable risks and contribute to healthier food preparation and storage.