Rejecting waste is a traditional virtue of the Chinese nation. Taking leftover food home from restaurants is a good habit we should all promote. Now, let me teach you the art of packing to bring health home. Let's learn together!
Leftover food should be completely cooled before being put in the refrigerator.
The inside of the refrigerator should be maintained at around 4°C. This is the temperature at which food stored in the refrigerator can last longer. When you put hot things in the refrigerator, the internal temperature will rise, thus failing to meet the refrigeration conditions, and the food stored inside can easily spoil. Therefore, leftover food taken home should be allowed to cool completely before being placed in the refrigerator.
Packed food must be reheated.
Food taken out of the refrigerator must be reheated. This is because the temperature in the refrigerator only slows down the growth of bacteria, it does not kill them. If not heated before consumption, it may cause harm to the gastrointestinal tract.
The storage time for leftovers should not be too long.
The storage time for leftovers should ideally not span more than one meal. This means that leftovers from lunch should be eaten for dinner, and it is best to consume them within 5 to 6 hours. Under normal circumstances, high temperatures of 100°C can kill certain bacteria, viruses, and parasites within minutes. However, if food is stored for too long, bacteria in the food will release toxins, and reheating may not necessarily break them down.
Vegetarian dishes are not suitable for taking home.
Because when vegetables are left for a long time, bacteria will multiply rapidly. Many bacteria can produce nitrate reductase, which in turn creates nitrites. Nitrites themselves are somewhat toxic. When they react with amino acids and primary amines in food, they form nitrosamines and nitrosamides, which are carcinogenic, thereby increasing the risk of stomach cancer. Therefore, if we regularly eat leftover vegetables, it is not good for our health. The principle is the same as the higher risk of developing stomach cancer from long-term consumption of preserved foods.