I always use wooden spatulas in my frying pans for baking. Now someone recently told me that I should use plastic spatulas, because wooden spatulas would be unhygienic and unhealthy. Is that right?
Henk
Patricia Schutte, nutritionist
It doesn’t matter what kind of spatula you use. Both wooden and plastic spatulas that you buy in the shops must meet requirements to come into contact with food. According to the law, no hazardous substances from, for example, kitchen utensils may end up in the food that are harmful to health. There are special European guidelines for plastics, regenerated cellulose (for example cellophane) and ceramics. The requirements for other materials are laid down in the Dutch Commodities Act.
Positive lists have been drawn up of substances that are permitted and may be used. Only after an extensive risk assessment can a new substance be added to this list. Spatulas that comply with legislation and are suitable for food can often be identified by the text ‘suitable for food contact’ or identified by a ‘glass and fork‘ symbol, but this is not an obligation.
splinters
The quality and condition of the spatula is important. If there are wood splinters on the wooden spatula that could possibly end up in your food, it is better to replace the spatula. Even if the spatula is worn, it is better to replace it. If the spatula is difficult to clean, it is easier for pathogenic bacteria to remain. It is mainly metal spatulas that can damage the bottom of the pan.
Do you also have a question? Then ask one of our experts. Always go to your doctor with urgent questions, the experts are not the right person for that. Nor do they make diagnoses. You can find the other conditions here.
Patricia Schutte has been working as an information officer at the Nutrition Center in The Hague for more than 25 years. She answers questions about healthy, sustainable and safe food.
