[Chinese Packaging Network News] When you buy vegetables, they are often packed directly in plastic bags and placed in the refrigerator; leftovers are stored in plastic lunch boxes; meats and seafood are kept in their original packaging until consumed. Plastic is widely used for food storage, but it not only causes food to lose moisture, nutrients, and flavor, but also poses a health risk due to harmful substances like bisphenol A (BPA) found in some plastics.
To address this issue, the United States has published several articles recommending safer storage options for plastic products, helping people keep their food healthier and fresher.
For long-term storage, metal and glass containers are ideal choices. Items such as glass food containers or stainless steel lunchboxes are excellent because they are resistant to freezing, can block air, and do not release harmful chemicals. Regardless of the container type, a good seal is essential. It’s best to choose containers with silicone gaskets on the lids to prevent air from entering and keep food fresh longer. Opt for flat, rectangular containers, which save space when placed in the freezer. When freezing liquids, avoid filling the container completely to prevent expansion and possible breakage. If using a glass container, adding a small amount of water around the outside can help strengthen the seal. When thawing, start by running warm water over the container to melt the outer layer of ice before defrosting the food. If using stainless steel containers, avoid storing salty or acidic foods like soy sauce or broth, as they may leach harmful substances from the metal.
For freezing large portions of meat or pre-frozen items, paper and aluminum foil are great alternatives. Unbleached, traditional oil papers are effective at preventing oil and moisture loss, but are best suited for short-term use in the freezer. Aluminum foil, on the other hand, offers better sealing and moisture retention, though it can be easily torn. To prevent damage, you can wrap the food in oil paper first and then cover it with aluminum foil. Both materials can be reused to reduce waste.
If you don’t have suitable containers at home, you can clean and reuse jars, secure the lids tightly, and seal them with tape. If you must use plastic bags, consider using food-grade plastic bags that are thinner than regular shopping bags but more durable and less likely to contain BPA. Try to avoid direct contact between food and the plastic bag—wrap the food in oil paper first, then place it in the plastic bag for added protection.
As reported by the editor of Chinese Packaging Network, packaging serves as the second layer of food protection. Making this layer healthier is an important topic worth exploring.
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