An expert has warned people against using a common method to store their leftover food. The warning is particularly prevalent after the Easter weekend, when Brits will have lots of food remaining from their roast dinners.
While leftover lamb and other meats make delicious lunches throughout the week, food safety experts say they could put you in danger. This is because wrapping food in aluminium foil for storage could lead to an infection of dangerous bacteria.
The experts also warned that wrapping your food correctly might not be enough to avoid food poisoning. They explained that tinfoil fails to create an airtight seal around your food unlike Tupperware containers and sealable bags.
Dr Zachary Cartwright, a food scientist for Aqualab in Chicago, says this creates the ideal environment for dangerous pathogens. He told Southern Living: “Aluminum foil alone cannot create a completely airtight seal because it’s not inherently adhesive and it doesn’t conform perfectly to surfaces.”
Although tinfoil is ideal for transporting certain food like sandwiches, it isn’t a safe option for cooked food. No matter how tightly you wrap it, there will always be a way for air to get in and allow bacteria to grow.
Food Safety Scotland (FSS) also advises against keeping highly acidic foods, such as rhubarb, fruit, or cabbage, in aluminum foil. This is because the acid may react with the aluminum, causing some of the metal to leach into the food.
The FSS said: “Aluminium foil or containers can affect the taste of these sorts of food, especially if they are stored for a long time.” Instead, you should wrap and store your leftovers in non-reactive, airtight containers in the fridge.
The US Food Safety and Inspection Services (FSIS) added: “Wrap them in airtight packaging or seal them in storage containers. These practices help keep bacteria out, retain moisture, and prevent leftovers from picking up odors from other food in the refrigerator.”
