Followers disagree about how correct it is to use wooden spoons in cooking, they are tools that can only be washed by hand, and they are prone to cracking under pressure.
And, despite the charm of wooden spoons, they have provoked controversy among home cooks everywhere. On the one hand, the classics claim that it is the perfect tool; gentle on utensils, durable, designed to last decades. Skeptics, on the other hand, raise hygiene concerns, arguing that porous wood is a haven for bacteria, transferring odors from one meal to another.
Do wooden spoons trap bacteria?
As with most debates, both sides of the argument over the authenticity of wooden spoons have valid points. Brian Kwok Lee, a food scientist and author of the book “150 questions in food science and the answer to them”, says: “wooden spoons are porous, and they can trap microorganisms in the pores, washing with soap and hot water can remove a large percentage of microorganisms, but some will inevitably remain and multiply, especially if the spoons are not completely dried.
The expert promised that the main point here is to wash your wooden spoons immediately after using them, and not to forget them while they are soaked in the sink for hours; bacteria need moisture to survive; and as the wood dries, bacteria die.
“The secret is to clean wooden spoons immediately after use and let them air dry completely,” explains Darren Detwiler, head of the Food Safety Program at the National Environmental Health Association and author of the book “Food Safety: past, present and predictions”, according to the Huffington Post.
And while bacteria can settle on the surface of a wooden spoon (just like any other kitchen tool), proper cleaning and drying will keep your utensils safe, but isn’t wood antimicrobial
“Some types of wood contain high concentrations of natural antimicrobial compounds, such as oak, pine and cherry wood, and these woods contain tannins, which strongly inhibit the growth of many microorganisms,”Lee explains.
But the problem is that not all wooden spoons are equal. If you use a mysterious wooden spoon to cook the famous “marinara” a long time ago, then it is probably not made of expensive and antimicrobial wood.
According to Ellen Shoemaker, director of outreach and outreach at North Carolina State University’s save Platts, while bacteria may initially settle on a wet wooden surface, “water and bacteria spread into the wood, where bacteria can eventually be suffocated and prevented from growing”. In other words, wood can regulate itself normally, but only if it is properly dried. Leave your spoons soaked for too long, and they will be mold.
What about cracked wooden spoons?
We all have outdated kitchen utensils; a peeled non-stick frying pan (it really should be thrown away) or a deformed baking tray, wooden spoons are no exception.
Cracked or damaged wooden spoons can pick up bacteria more easily, Detwiler noted, adding: “cracks and splits create hidden spaces where food particles can accumulate, making it more difficult to clean a spoon well. These areas can harbor bacteria or mold that persists despite washing, and as soon as visible cracks, deformation or split appear on the wooden spoon, it is no longer safe to use, and it must be replaced to prevent contamination,”he said.
How to properly care for wooden spoons?
To keep your wooden spoons safe and healthy, here are some tips:
Wash them immediately: clean your spoons with hot water and soap as soon as you finish using them.
Air dry them well: avoid soaking wooden spoons; let them air dry in an upright position for a full 24 hours. This allows any antimicrobial properties to work, prevents the accumulation of moisture.
Avoid the dishwasher: high heat can cause deformation or Cracking of wooden utensils, making them more difficult to clean, and more likely to harbor bacteria.
Grease them with oil monthly: use a food-grade oil to moisten your wooden spoons. This helps prevent drying, cracking and deformation.
“The use of disinfectants such as bleach is not recommended; the absorbent nature of wood becomes a disadvantage in this case, “added Keith Warriner, professor of food science at the University of Guelph. Stick to soap and water for safe cleaning.
