Is there a food safety issue using ring porus wood for salad bowls?
Ash, oak, elm, sassafras, honey locust, mulberry, catalpa, etc. have large pores (xylem) in the early/spring wood. These might hold food particles (salad dressing, butter & salt from popcorn, etc) even after light cleaning.
1 - Is this a food safety issue?
2 - Should a water based wood filler like CrystaLac (http://www.rockler.com/product.cfm?page=17353) be used on the inside of the bowl to seal the pores? I did check with the manufacturer, Becker Labs, and it's food safe after it drys.
3 - Should water based surface film finishes like Polycrylic (http://www.minwax.com/wood-products/...tective-finish) or Wood Turners Finish (http://www.generalfinishes.com/retai...turners-finish) be used rather than walnut oil?
4 - What other precautions and/or measures should be considered?
5 - Or should ring porus woods be avoided for bowls used for food?
Curious in Indiana...