More and more people are using tupperware to eat hot at work or university. Some do it to save time and money – bringing a lunch box is faster and cheaper than going to a restaurant – and others for health reasons. They prefer to cook the dishes themselves according to their tastes and dietary needs. Some lentils with vegetables, pasta salad, meatballs with tomato, zucchini puree, apple, yogurt… The possibilities are multiple, but the menu is not the only decision you must make if you eat in the office. What happens with the container chosen to put the croquettes that you prepared the night before? Does any tupperware serve for soup? Which one keeps food hot better? Better glass or plastic?
Food safety experts insist that the choice of packaging we use to carry macaroni is more important than we think. «People give a lot of importance to design, but other much more relevant qualities must be taken into account, such as, for example, the material from which they are made, whether or not they can be put in the microwave, washed in the dishwasher or if they preserve the temperature of the food correctly.
The cup and fork symbol
The first thing to do before buying a lunch box is to check that it is a container for food use. That is, it must have the symbol of a cup and a fork printed on it. From the point of view of food safety, all tupperware that bears that logo can be used with absolute peace of mind. “It is the guarantee that before marketing all the necessary tests have been carried out to demonstrate that no harmful substances are transferred to food,” the National Center for Food Technology and Safety (CNTA) states.
It is also interesting to take into account the actual use that we are going to give the container to make the most of your choice. That is, if we prefer that it can be heated without a problem or if it is better for us that it is easy to clean, that it does not weigh much or that it allows us to carry several dishes at the same time. “The majority of containers that contain the cup and fork can withstand the microwave, dishwasher or freezer without any problem,” experts insist. A note: the number 100 that normally appears next to the microwave symbol printed on the packaging does not refer to the power at which the food should be heated but to the maximum temperature that the container can withstand.
Of plastic
All materials used in the manufacture of a tupperware have advantages and disadvantages. In addition to the price, plastic ones have in their favor that they are light and resist both heat and cold very well. However, they are the least hygienic by far and deteriorate more easily. Food safety experts usually advise against them for carrying hot dishes or drinks. Best for foods at room temperature.
Of glass
It is the “star” material. It withstands all types of temperatures without problem, washes great and does not transfer the odors and flavors of food, unlike what happens with plastic ones. Among their drawbacks, above all, they are much heavier and can break easily. They are also more expensive.
Cardboard, polystyrene…
Most of the containers used in fast food takeaway restaurants are cardboard (pizzas), aluminum (poultry shops), polystyrene (hamburger restaurants) and polypropylene (Chinese food). These types of containers are usually single-use and cannot be heated in the microwave. They fulfill the function of being able to bring food to work at a specific time, but nothing more. As they are very porous materials, they are quite sticky and do not preserve food well at all.
Of metal
Steel containers are “fantastic” for food. It is a very hygienic and resistant material, but it has a big problem. “As they cannot be put in the microwave, this type of packaging is practically ruled out for taking to the office.”
How is food preserved?
And as important as choosing the container well is having some basic notions of how food should be preserved to avoid food poisoning. The premise is simple. Either we keep the food very hot in a thermos or we keep it cold and then heat it in the microwave. Ideally, we put the container in the refrigerator as soon as we arrive at work. In any case, experts advise against leaving prepared food cooling on the kitchen counter for a long time to avoid the multiplication of microorganisms. And when you get to the office, “don't even think about leaving the container on the table or in a drawer at room temperature.”
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