Released April 16, 2009
MANHATTAN, Kan. – Recycling is generally encouraged, but recycling some commercial food packaging materials can compromise food safety and health, a Kansas State University food scientist said.
Washing and storing a lightweight butter tub or yogurt container to refrigerate leftovers for a day or two will protect the food when food storage containers are in short supply, but the leftovers should be transferred to a microwave-safe container before reheating them in a microwave, said Karen Blakeslee, a K-State Research and Extension food scientist.
“The plastic used in the lightweight disposable food packaging is not typically made to withstand the heat in a microwave and can melt,” Blakeslee said. Such containers might contain cottage cheese, sour cream, chip dip, margarine, milk, etc. They are made for specific types of foods at a specific temperature, and are not designed for repeated use or cleaning.
Other one-time use only food packaging includes plastic wrap, foam meat trays, convenience food dishes, and egg cartons, she said.
Blakeslee, who spends her working hours answering food and food safety questions as coordinator for Extension’s Rapid Response Center, recommends storing leftovers in food-grade plastic or glass containers.
To protect leftovers which will be frozen for future meals, she recommends using freezer bags, wrap or containers.
More information on food storage and food safety is available at county and district K-State Research and Extension offices and on the Extension food safety Web site: http://www.ksre.ksu.edu/foodsafety/.
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http://www.oznet.ksu.edu/news/story/briefs041609.aspx
Contact: Elaine Edwards, elainee@ksu.edu
