Moldy cutting boards can lead to infections such as mold, bacteria, and parasites, and prolonged use of moldy cutting boards may also increase the risk of cancer.
Moldy cutting boards are often the result of cutting boards that have been relatively wet for a long time and are prone to microbial growth, such as mold, bacteria or parasites. If you use a moldy cutting board to cut vegetables, it may lead to infections that can cause gastrointestinal disorders such as diarrhea, abdominal pain, nausea, and possibly parasitic diseases.
Moldy cutting boards are prone to aflatoxin, which is a relatively strong carcinogen and has the risk of causing liver cancer and other cancers.
Therefore, it is recommended that the use of cutting boards when the raw vegetables and cooked vegetables cut separately, after the use of timely cleaning cutting boards, to keep them clean and dry, if the cutting board moldy should be replaced in a timely manner.