Wooden utensils have long been trusted companions in professional and domestic kitchens alike. Appreciated for their warmth, tactile quality and timeless design, they raise an essential question: are wood utensils safe for food contact?
The conversation around wood in the kitchen is often shaped by assumptions: some see it as a porous material that is easily contaminated, while others consider it to be inherently hygienic due to its natural antibacterial properties. In truth, the safety of wooden utensils depends on various factors, such as the type of wood, how it is treated and how it is used and maintained.
This guide will reveal what the science and regulations really say about wood and hygiene, how bacteria interact with wooden surfaces compared to plastic, and what brands need to know when designing or sourcing food-safe wooden components.
Understanding the safety profile of wooden utensils
Wood behaves differently from synthetic materials when it comes to kitchen tools, especially in terms of how it interacts with moisture, food residues and bacteria. While some manufacturers may be concerned about its porous nature, scientific studies suggest that wood can offer surprising advantages when properly selected and treated.
Safety depends on three main factors:
- Wood species: not all woods are suitable for food contact. Tight-grained hardwoods such as beech, maple and birch are preferred due to their lower porosity and antibacterial properties. Open-pored or resinous woods are more likely to retain food particles or leach compounds;
- Surface finish: a food-safe coating, typically made from natural oils or certified finishes, prevents moisture ingress, blocks bacteria and preserves the integrity of the utensil. The coating must comply with food contact material (FCM) regulations (e.g. EU 1935/2004 or FDA CFR 21);
- Maintenance: hygiene is closely tied to how the product is cared for. Wooden utensils should be hand-washed with mild soap, dried thoroughly and regularly oiled to ensure they remain safe and effective over time. Dishwashers are not recommended as the high temperatures and prolonged moisture can cause warping or cracking.
One of the most cited studies on this topic examined how bacteria behave on wooden and plastic cutting surfaces. Dean O. Cliver and Nese O. Ak of the University of California, Davis, found that bacteria were more likely to survive on plastic than wood. Their findings challenge common assumptions: “On wooden surfaces, bacteria were often absorbed and subsequently died within minutes, while on plastic surfaces, they remained on the surface and often multiplied overnight”
These observations apply not only to chopping boards, but also to wooden utensils, especially those made from the same species of wood and treated with similar finishes.
What science says: bacteria, porosity and natural antimicrobial properties
One of the most debated aspects of wooden kitchen tools is porosity. At first glance, a porous material may appear less hygienic than a smooth, non-porous one. However, scientific research shows that the way wood interacts with bacteria is more complex (and often more favourable) than is commonly assumed.
Wood is made of microscopic capillaries that once transported water within the tree. When bacteria-laden moisture lands on the surface of a wooden utensil, these capillaries can draw the liquid inwards. This reduces the amount of free moisture left on the surface, which bacteria need to survive and multiply.
Once absorbed, microorganisms become trapped within the wood's structure, where they are deprived of nutrients and moisture. This leads to their gradual inactivation.
Controlled studies comparing wooden and plastic food-contact surfaces have demonstrated significant differences in bacterial survival.
- On wooden surfaces, bacteria introduced in nutrient solutions were often absorbed within minutes and became increasingly difficult to recover over time;
- In contrast, on plastic surfaces, bacteria remained on or near the surface where moisture persisted, resulting in microbial survival and, in some cases, growth.
A widely cited study published in the Journal of Food Protection observed that bacterial counts on hardwood surfaces dropped by 98–99.9% within hours under controlled conditions, with significant reductions evident within minutes of contamination. By contrast, plastic surfaces allowed bacteria to remain accessible and viable for longer.
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What the regulations say about wooden utensils
When it comes to materials that come into contact with food, safety is strictly regulated. Both the European Union and the United States recognise wood as a suitable material for utensils, provided that it meets specific safety and hygiene criteria.
EU Regulation 1935/2004
Under this regulation, any material that comes into contact with food must not:
- Release substances in quantities that could endanger human health;
- Alter the composition of the food;
- Deteriorate its taste or smell.
This framework does not exclude wood. In fact, the regulation permits its use, provided it is properly treated and maintained in hygienic conditions. This includes ensuring that the wood can be cleaned, is non-toxic, and is suitable for repeated contact with food.
EFSA and national guidelines (EU)
The European Food Safety Authority (EFSA) supports the use of wooden materials in food preparation, particularly if they are made from suitable hardwood species and finished with food-safe coatings. Countries such as Germany and France also provide national guidelines that permit the use of wooden tools in professional kitchens under regulated conditions.
FDA guidelines (USA)
In the United States, the Food and Drug Administration (FDA) acknowledges wood as a permissible food-contact material in certain applications. While the Food Code advises against the use of wood in some contexts involving high moisture levels (e.g. meat-cutting boards in commercial kitchens), it explicitly permits the use of hard maple and other close-grained hardwoods for utensils and chopping boards.
The Minelli Group perspective: designing food-safe wooden components
At Minelli, we have decades of experience in creating wooden components that are both beautiful and fully compliant with international food contact regulations. Every element, from kitchen tools to utensil handles, is engineered with safety, precision and design integrity in mind.
Our co-design approach enables brands to work closely with our technical team to align aesthetic vision with functional and regulatory requirements. Whether you're designing a minimalist salad server or a sculptural truffle slicer, we can help you turn your ideas into tangible, compliant products.
Each piece is finished using food-safe oils and coatings, applied with meticulous attention to ensuring a smooth, hygienic and durable surface. Our finishing protocols ensure the wood retains its natural charm while meeting the highest safety standards.
Discover how Minelli Group can help you combine design, safety and compliance without compromise.
Visit wood.minelligroup.com.
