Answer:
Using foam containers for food storage is a common practice in many restaurants. The advantages are that they’re easy to use, quick, convenient, and inexpensive, with customers typically using them once before discarding. However, many people question whether food stored in these containers is truly safe.
In reality, most foam containers available on the market are made from polystyrene, an ultra-lightweight plastic material that is generally considered quite safe for human health.
However, foam containers can still pose health risks if they are contaminated with lead or cadmium from impure manufacturing materials. Additionally, improper use of foam containers for storing and preserving food can also lead to the formation of harmful substances.
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Improper use of foam food containers could harm health. Illustration photo by Pexels |
To ensure safety, it is advised to use only containers that have a clear origin and comply with food safety regulations as recommended by the manufacturer. Polystyrene containers should only be used to store and preserve food at temperatures below 70°C.
As a rule, plastic containers should only be used for storing cold food, yet many people use them for hot food, which is strongly discouraged. When used with hot food, the level of styrene (a toxic substance) released from the plastic increases, posing health risks. In addition to high temperatures, this type of plastic can release harmful toxins when in contact with fats, salt, or acidic substances.
It is recommended to avoid using foam containers for long-term food storage, as they should only be used once. You should also avoid using foam containers for hot foods or drinks, foods with high fat content, cooking oils, boiling water, or acidic items (such as pickled vegetables, vinegar-based salads, lime juice, or lemon tea). It is also advised not to use a microwave to heat food stored in foam containers.
It is highly recommended to prioritize using lunch boxes and containers made from safer materials for storing food.
Dr. Nguyen Duy Thinh
Institute of Biotechnology and Food Technology, Hanoi University of Science and Technology
