Manuel Viso, MD: "Your wooden spoon may have more bacteria than a toilet seat."

The next time you stir your soup with your classic wooden spoon, you might want to think twice. As Dr. Manuel Viso explained in a viral video, this utensil, so common in Spanish kitchens, can harbor more bacteria than you imagine. In fact, he claims, "Your wooden spoon may have more bacteria than a toilet seat."

The specialist warns that wood is a porous material, making it an excellent refuge for moisture, food scraps, and, consequently, bacteria. "If you don't take care of it, it can accumulate water, food scraps, and very unfriendly bacteria, actually unpleasant," he points out. Among the microorganisms that can hide in the fibers of a wooden spoon are Escherichia coli, salmonella, and campylobacter, responsible for many of the food poisoning cases that affect thousands of people each year.

We're talking, Viso points out, about a true "microbial party in your kitchen" that goes unnoticed by many users, accustomed to using the same utensils for years without paying much attention to their condition.

The doctor relies on a study that reveals a surprising fact: a wooden spoon can have up to two hundred times more bacteria than a toilet seat. "Sometimes even more bacteria than the toilet itself," he explains. The comparison is striking because while most people associate the bathroom with an unhygienic space, almost no one considers that an everyday kitchen object could exceed such levels of contamination. Viso himself acknowledges the unexpected nature of the information: "Did you expect that? Me neither."

Despite the alarming nature of this finding, the doctor reassures his followers and assures them that it's not necessary to immediately throw away all wooden spoons. The important thing is to follow certain basic hygiene habits that can reduce the risk. Among the tips he shares are three key ones: always wash them with soap and hot water, dry them thoroughly before storing them, and prevent moisture buildup.

She also recommends paying attention to the utensil's appearance and smell. "Get rid of them if you see cracks, stains, or notice a bad smell," she warns. These signs are a clear sign that the wood is no longer safe and that the best course of action is to replace it.

For those who prefer to forget about the problem altogether, Viso suggests opting for non-porous materials. "If you want to live without bacterial problems, switch to silicone, bamboo, or stainless steel: easier to clean, more durable , and goodbye to microbes," she adds. These utensils, increasingly present in homes, not only resist moisture better but also guarantee a deeper clean with a simple wash. They're also more resistant to the passage of time, which avoids the temptation of using the same wooden spoon inherited from previous generations for years.

Manuel Viso's warnings highlight a rarely discussed reality: the kitchen is not only where food is prepared, it's also a space where many of the risks of cross-contamination are concentrated. Knives, cutting boards, and scouring pads are other common sources of bacteria that require daily attention. Therefore, experts insist that maintaining good hygiene in everyday utensils is just as important as properly preserving food.