When eating yogurt or pouring milk over cereal, people often use wooden spoons. Wooden utensils such as wooden cutting boards and wooden spatulas are lightweight and environmentally friendly. However, if not properly maintained, they can also become breeding grounds for food poisoning bacteria, so caution is necessary.

◇Bacteria easily proliferate through gaps

Wooden tableware is susceptible to bacterial growth.

Due to the nature of wood material, there are tiny gaps, and food debris easily gets stuck in these gaps. According to a paper published by a research team from Hong Kong University in 2020, the surface of wooden timber has microscopic holes and gaps that allow bacteria to penetrate easily. For example, if a wooden cutting board is not properly cleaned, food debris accumulates in the gaps, creating an environment conducive to bacterial growth.

At this time, the possibility of cross-contamination increases when raw foods such as unprocessed fish, raw chicken, and beef come into contact. Cross-contamination refers to the transfer of contaminants such as Salmonella and E. coli between food and utensil surfaces. The U.S. Food and Drug Administration (FDA) has research indicating that food poisoning bacteria such as Campylobacter and E. coli can survive from as little as 2 hours to several days in the holes of wooden cutting boards.

◇Use lukewarm water for cleaning instead of kitchen detergent

Wooden utensils should not be washed with kitchen detergent. No matter how well they are rinsed with water.

Even so, detergent residue may remain between the gaps. The correct cleaning method is to wash with lukewarm water. Dissolve a spoonful of baking soda in water, and gently scrub the wooden utensils with a soft sponge. If baking soda is not available, a mixture of rice water and vinegar in a 9:1 ratio is also good.

Then, wash the wooden utensils with water containing a small amount of vinegar, and rinse several times with clean water. At this time, hot water must be avoided. When hot water touches the wood, the cracks open wider, making it easier for residual food to seep in. After cleaning, attention should also be paid to drying. Wooden utensils that are not properly dried can easily develop mold. Wipe off the water on the wooden utensils with a dry cloth and let them dry in a cool, shaded area.

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Lately, I've been looking at wooden utensils because of Greek yogurt.

It's quite difficult to manage.

Just something I was using.

I guess I should use it as it is.