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Wrapping cooked food in plastic wrap: Beware of food poisoning
Most cling film sold on the market is made from ethylene-based materials, just like commonly used plastic bags. Some cling film is made of polyethylene (PE), which is relatively safe as it does not contain plasticizers; others are made of polyvinyl chloride (PVC), which often contains stabilizers, lubricants, and processing aids that can be harmful to the human body. Therefore, many foods should not be stored using cling film.
Cling film has different effects on different fruits and vegetables
Fruits and vegetables with higher water content are more suitable for cling film, such as apples, pears, tomatoes, Chinese cabbage, and chives. Not only does it keep them fresh for longer, but it also increases some of their nutrients.
Experiments show that 100 grams of chives wrapped in cling film have 1.33 mg more vitamin C after 24 hours than unwrapped chives; Chinese cabbage and lettuce leaves have 1.92 mg more. However, the results for some vegetables are quite different. 100 grams of radish wrapped in cling film showed a decrease of 3.4 mg of vitamin C after one day, and string beans decreased by 3.8 mg. After one day and night, the loss of vitamin C in cucumbers is equivalent to that of 5 apples.
Choosing the right food packaging
Nowadays, there are many food packaging products on the market, such as cling film, plastic bags, and food containers. Dong Jinshi pointed out: "Preservation mainly involves 'water retention', 'quality preservation', and 'nutrient protection'. In this aspect, cling film is the most effective. Qualified cling film is highly breathable, allowing for oxygen exchange between the inside and outside, effectively preventing the growth of anaerobic bacteria, and ensuring food freshness for a certain period." However, cling film is clearly inconvenient for foods like steamed buns and pastries. In comparison, plastic bags are thicker and less breathable, making them relatively more suitable, but try not to seal the opening tightly when using them. The main function of food containers is sealing, which can effectively isolate and store raw and cooked foods, increasing the utilization rate of refrigerator space.
Foods that should not be stored using cling film
Fruits and vegetables with higher water content, such as apples, pears, Chinese cabbage, and chives, are suitable for cling film. Using cling film for these fruits and vegetables not only keeps them fresh for a longer time but also increases certain nutrients. In this study, American scientists found that 100 grams of chives wrapped in cling film had 1.33 mg more vitamin C after 24 hours than unwrapped chives; Chinese cabbage and lettuce leaves had 1.92 mg more. However, the results for radishes, cucumbers, and string beans were completely opposite. 100 grams of radishes wrapped in cling film showed a decrease of 3.4 mg of vitamin C after one day, and string beans decreased by 3.8 mg. After one day and night, the loss of vitamin C in cucumbers is equivalent to that of 5 apples. Cooked food, hot food, and foods containing oil and fat, especially meat, should not be wrapped and stored using cling film. Contact with cling film can cause the chemical components in the cling film material to volatilize and dissolve into the food, causing health hazards.
Besides cling film, the main food packaging products on the market are food containers and plastic bags. In terms of "water retention", "quality preservation", and "nutrient protection", cling film is undoubtedly the most effective. However, for foods unsuitable for cling film, food containers or plastic bags can be used instead.
It seems that the preservation effect of cling film only applies to some foods. Fruits and vegetables with higher water content are not suitable for cling film, and neither are some breads, noodles, and beans. In these cases, we can choose plastic bags and food containers for storage.
Category: A useful tip
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