[Chinese Packaging Network News] When you buy vegetables, they are often packed directly in plastic bags and placed in the refrigerator; leftovers are put into plastic containers and stored chilled; meats and seafood are kept in their original packaging until consumption. 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 the presence of bisphenol A (BPA), a harmful chemical found in some plastics.
To address this issue, the United States has published several articles recommending safer storage options to help preserve both food quality and health.
For long-term storage, metal and glass containers are ideal choices. Items like glass food savers or metal lunch boxes are excellent because they are resistant to freezing, prevent air exposure, and do not release harmful chemicals. No matter which container you choose, a tight seal is essential. It’s best to use containers with silicone seals to keep air out and maintain freshness. Opt for flat, rectangular containers, as they save space when stored in the freezer. When freezing liquids, don’t fill the container completely, as expansion could cause it to break. If using a glass container, pour a little water around the outside to strengthen the seal and protect the contents. When thawing, start by running warm water over the frozen outer layer before defrosting the food. If using stainless steel containers, avoid storing salty foods, soy sauce, or soups, as these can leach harmful substances from the metal.
For freezing large pieces of meat or pre-frozen items, paper and aluminum foil are great alternatives. Unbleached, traditional oil paper used for food wrapping offers good grease and moisture resistance, but is best suited for short-term freezing. Aluminum foil, on the other hand, provides better sealing and moisture retention, though it can tear easily. To prevent this, wrap the food in oil paper first, then cover it with aluminum foil. Both materials can be reused to reduce waste.
If you don’t have proper containers at home, you can wash out old cans, fill them with food, secure the lids, and seal them with tape. If you must use plastic bags, try to minimize damage by choosing food-grade plastic bags that are thinner than regular shopping bags but more durable and less likely to contain BPA. Avoid direct contact between food and the plastic bag—wrap the food in oil paper first, then place it in the bag.
As noted by the editor of Chinese Packaging Network, packaging serves as the second layer of protection for food. Making this layer healthier is an important topic worth exploring.
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