A scientific journal in the USA publishes an important article on the hygienic properties of wood

It demonstrates that the porous nature of wood is not a limitation as far as hygiene is concerned, and that it even has the particular characteristic of containing antibacterial inhibitors of pathogens.

The prestigious scientific journal of the Institute of Food Technologists in Chicago (USA), “Comprehensive Reviews in Food Science and Food Safety” has published an article called: “Microbial Safety of Wood in Contact with Food: A Review” in its latest edition.

This study demonstrates that the porous nature of wood, especially when compared to smooth surfaces, is not a limitation as far as hygiene is concerned, and that its microbiological status could even be an advantage. In fact, its rough or porous surface often generates unfavourable conditions for the proliferation of microorganisms. Besides, wood has the particular characteristic of producing antibacterial components capable of inhibiting or limiting the growth of pathogenic microorganisms.

It is a critical review and summary of the scientific studies that have been carried out on wood and its contact with food, especially as far as microbiological behaviour is concerned.

It has been drawn up by a team of experts in France, Spain and Germany.

The article, which is based on a review of conclusions from scientific studies that have been carried out over the last 20 years, describes the general properties of wooden packaging and focuses on the microbiological status of natural wood.

The article goes on to discuss the parameters that influence the survival of microorganisms on wood. And it finally reports on the transfer of microorganisms between wood and food, in addition to the factors that influence this phenomenon.

This study demonstrates that the porous nature of wood, especially when compared to smooth surfaces, is not a limitation as far as hygiene is concerned, and that its microbiological status could even be an advantage. In fact, its rough or porous surface often generates unfavourable conditions for the proliferation of microorganisms. Besides, wood has the particular characteristic of producing antibacterial components capable of inhibiting or limiting the growth of pathogenic microorganisms.

The article can be consulted and shared by clicking on the following link: http://goo.gl/mmhHSu