The diversity of utensils in a kitchen, in fact, is great. The wooden spoon is an instrument that most people have. She doesn't scratch the pans, doesn't release any kind of flavor in the food, besides being simple to clean. However, the National Health Surveillance Agency (Anvisa) began to advise against the use of this utensil in the kitchen. Find out why in this article.
Wooden spoon is risky
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Although the wooden spoon is one of the most common kitchen utensils, the Anvisarecommends avoiding them for daily use. Even before this recommendation reached the homes of thousands of Brazilians, the agency had already banned the use of wooden utensils in commercial establishments.
The norm is in Resolution RDC 216/04, which adopted the Booklet on Good Practices for Food Services.
After all, why not use this item?
The main reason for not using the utensil is because of the material it is made of. Wood has high porosity, so it accumulates moisture and food residues.
Over time, there are great possibilities for microorganisms to accumulate on the object, in addition, it is a perfect place for bacteria. In this way, the utensil may present risks to your health.
cleaning method
The tip given on the platform is to leave the spoon in a solution of boiling water and sodium bicarbonate until all the dirt comes out. But cleaning expert Deyan Dimitrov says this practice will shorten the lifespan of your utensil, potentially fraying, warping and cracking.
Also, high temperatures will cause the spoon to expand and create multiple veins inside it. This way, dirt will be more likely to get into the utensil.
According to Deyan, the old habit of washing dishes with soap and water is still the best way for you to sanitize your wooden spoon.