The wooden spoon is a kitchen tool that crosses generations, but in recent years several notices about the risk of using this object have raised doubts. It can become at the center of bacteria and an obstacle to efficient cleaning.
“The main concern about the use of wooden or wooden spoons in the kitchen is linked to its porous structure, allows the absorption of humidity, food food and microorganisms, making it difficult for complete and adequate hygiene”, explains Larissa Lunave Nutritionist at the human clinic.
Nutritionist Vanessa Furstenberger explains that, since the wooden spoon is made of wood, it is porous and can absorb liquids, fats, the rest of the food and even bacteria. “Facilitating crossed contamination, thus compromising food hygiene. In the case of bacteria, their proliferation can cause food poisoning. Furthermore, wood can absorb odors and flavors by transferring them to other foods.”
Cross -interval and lead to the ingestion of pathogenic microorganisms, increasing the risk of emerging of diseases such as
1.
* Caused by: salmonella spp.
* Common sources: mischievous chicken, eggs, contaminated meats.
* Symptoms: diarrhea, fever, abdominal pain, nausea and vomiting.
2. Listeriosis
* Caused by: Listeria MonocyTogenes
* Common sources: dairy products, healed meats, contaminated vegetables.
* Symptoms: it can vary from fever and muscle pain to meningitis, particularly dangerous in pregnant women, in babies and immunosuppressed.
3.Gastroenteritis of E. coli
* Caused by: escherichia coli (in particular the deformation 0157: h7)
* Common sources: malcozide meat, contaminated raw vegetables.
* Symptoms: diarrhea, intense cramps, fever; It can evolve in the hemolytic -undertaken syndrome in serious cases.
4. Staphylococcus aureus infection
* Source: human contamination (skin, hands), non -sinuous tools.
* Symptoms: nausea, vomiting, quick diarrhea after ingestion.
5. Miccotoxins (in modeled tools)
* The poorly stored wood can develop mushrooms that produce toxins such as aflatoxins, which are carcinogenic and hepatotoxic.
According to Larissa, over time cracks and microscopic fixes can occur, but which accumulate dirt, even after washing, favor the proliferation of bacteria such as Salmonella and Escherichia coli, especially if used in the preparation of raw meat or humid dishes.
“If you still prefer to use the wooden spoon, the ideal is to disinfect it correctly, wash it immediately after use with hot water and soap, without immersing it or putting it on the washing machine, letting it dry well and preferably outdoors. Another way to disinfect it is from time to time to rub it with vinegar or food the soda”, recommends the expert.
To prevent dryness or rache from occasionally preventing the application of mineral oil.
What kind of spoon is ideal for replacing wood?
According to Larissa, the spoons considered the safest and most hygienic options in the kitchen are still in stainless steel (stainless steel), as it has a smooth and waterproof surface, preventing the absorption of humidity, smells and microorganisms, as well as facilitating hygiene and reducing the risk of biofilm formation.
“The stainless steel is also heat resistant and can be used at high temperatures without releasing toxic substances or reacting with acid foods. Over time, it does not suffer from degradation such as wood or plastics and has a high duration; no rupture, it does not look easily and does not release particles. He concludes.
Already Vanessa also recommends silicone, the spoons of bamboo (which are less porous than the wood) and even the nylon “which are safe but can melt at high temperatures.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
