Tupperware containers could be the best bet when it is about storing left over foods or reheating it. Tupperware containers are also a very promising option to freeze your juicy meat without causing any freezer burn. Moreover they also keep your leafy greens fresh and crisp by circulating the cold air evenly into your produce stock. Although, Tupperware containers enjoy a potential edge over dollar store plastic storage boxes by lasting virtually life time; these food safety myths shall never be ignored to prevent your family from food borne diseases.
Myth 1: Since Tupperware Containers are BPA Free I can Safely Reheat It Forever
First things first. Tupperware containers till before 2010 weren’t officially BPA free. You might want to replace old Tupperware containers with new stock that is BPA free. While Tupperware containers are BPA free observing precaution when reheating food is necessary. As per FDA food must not be reheated more than 3 minutes in one go.
The Right Way: It is recommended to reheat food straight for a minute then switch microwave off. Fold and stir your food content in the container using spatula and then toss it again in the microwave for 1 more minute. Use only microwave Tupperware containers and don’t forget to open the vent.
Stirring your food will allow even reheating by preventing hot pockets.
Myth 2: Freezing Food will kill Bacteria if Frozen Properly
Wrong. It is not freezing your food that kills bacteria but cooking your food to the internal temperature of 165F. When you freeze meat, it might already have bacteria that survive sub-zero temperature and can only be killed when cooked thoroughly. Upon thawing, bacteria may quickly start multiplication leading to food poison.
The Right Way: Do not freeze your food in zipper bags since it is proven to leave your meat juices dry. Using freezer safe Tupperware containers keep your meat succulent. Thaw food in refrigerator instead of leaving it on counter top.
Myth 3: Reheating Food kills Bacteria
It is not microwave that kills bacteria but the heat generated by microwaves. Some types of bacteria can only be killed when cooked thoroughly on high heat over stop top. Although you can safely reheat refrigerated food in microwave, we recommend to avoid defrosting food in the microwave as food is shaped unevenly and vary in thickness which leaves cold spots where microorganisms survive and multiply.
The Right way: Do not leave your food on room temperature for more than 2 hours after being cooked. Toss it in the refrigerator using airtight Tupperware containers within one hour if temperature is above 30C. Do not refreeze your food that was thawed using cold water or on counter top since both of the methods could take temperature high enough that is favorable for the growth of nasty bacteria. Do not consume food that has been sitting in fridge for more than 7 days.
Read More: How to Thaw Meat Safely?
Myth 4: You can’t refreeze Meat once Thawed
Raw foods such as meat, sea food, poultry and egg products etc. can be safely refrozen when thawed in the refrigerator for two days. Perishable items must not be refrozen if they have been in the fridge since forever or have been defrosted using a microwave or on counter top. When defrosted on room temperature in cold water or using a microwave, it is important to cook the food immediately.
The Right Way: Thaw food in refrigerator by leaving it overnight. Refreeze it safely within 2 days. Partially cooked food must never be frozen again.
Also Read: How to Refreeze Meat once Thawed?
Myth 5: It is Safe to Eat Food that Smells Fine
Wrong. When food is stored under inappropriate conditions, it may grow bacteria which do not necessarily impact smell, taste or texture. This however does not mean that it is safe for consumption.
The Right way: It is important to freeze your food right away if you fear it is not going to be consumed within 2 days. Food refrigerated should be devoured within 3-4 days because it slows down bacterial growth but does not totally eliminate it. Use airtight Tupperware containers for refrigerator to extend the life of your food without affecting the taste, aroma & texture.