Wood is a very common material in kitchens. Whether on cutting boards or spoons, many people choose it because it gives a more welcoming appearance to the space or because it does not scratch the pans, but food technologists advise against it. This is because wood is porous, and food juices and dirt can easily adhere to it.
And it can be a problem, because kitchen utensils can become a nest for pathogenic bacteria, and end up developing a biofilm. These microorganisms, experts warn, can cause food poisoning, and go beyond a belly ache, so it is best not to risk it and choose other more resistant materials.
Once these bacteria have developed, washing contaminated utensils in the dishwasher will not make them disappear. In fact, it could make the situation worse, because the humidity and heat of the appliance will create a fantastic breeding ground for these microorganisms. The solution we have left is to throw them away.
So, shall we stop using wooden utensils forever? The opinions are diverse. Some studies indicate that this material has been used as packaging for hundreds of years; In fact, the use of wooden barrels has continued in the wine and spirits, vinegar and olive oil sector.
If we have just bought a set of spoons and spatulas made of this material, it is best to wash them well after each use (avoiding the dishwasher so that they do not absorb more moisture than necessary). But when they have many cracks and are old, the safest thing is to change them for others.
Bacterial colonies can also form on cloths and scouring pads. But they are easy to detect: when they develop, these objects take on a gelatinous, shiny and sticky texture. They are signs that also indicate that the time has come to retire these utensils.
