Foil can be a risky option: experts share tips on how to properly store leftover food (photos included).

Aluminum foil is an essential item in any home cook's kitchen, frequently used for baking and other culinary processes. Some people also use foil for storing leftover food in the refrigerator, but experts now warn that this may be hazardous, as reported by the Daily Mail.

According to food scientist Dr. Zachary Cartwright, food wrapped in foil is at risk of being contaminated by dangerous bacteria. The issue is that containers and airtight plastic bags can effectively prevent bacterial growth, while foil, unfortunately, does not create a completely airtight seal.

It is known that airtight conditions prevent air and oxygen from reaching food, which are necessary for the growth of most harmful pathogens. At the same time, foil itself simply cannot create a fully airtight seal because it is inherently non-adhesive and cannot perfectly adhere to surfaces.

Experts now caution that consuming leftovers wrapped in foil could lead to serious food poisoning, which in extreme cases can even be fatal. Dr. Cartwright's warnings followed a decision by some manufacturers to replace rigid plastic lids on hummus packaging in supermarkets with "flimsy" lids. Experts are raising alarms and warning that such a decision could be fatal — the new lids will simply not be airtight, allowing microbes, including bacteria, viruses, and fungi, to proliferate.

It is worth noting that aluminum foil became widely available on the market decades ago, as it is cheaper to produce and more durable. It is also considered useful for cooking fish and transporting sandwiches. However, experts now warn that it is simply not suitable for storing leftover food.

Experts believe that significantly safer alternatives include containers, airtight plastic bags, and food wrap, as they can create a proper seal that helps prevent microbial growth.

The most dangerous microbes thriving in leftover food are staphylococci (staph) — bacteria that can multiply on food and produce toxins that cause food poisoning. Another bacterium, Bacillus cereus, can produce a toxin that leads to fever, vomiting, abdominal pain, and diarrhea. Experts point out that using aluminum foil to store food leftovers also increases the risk of the growth of Clostridium botulinum and Listeria monocytogenes — these two bacteria are less common but can lead to severe illnesses.

Researchers note that Clostridium botulinum produces toxins that can block nerve functions, leading to respiratory and muscular paralysis. Meanwhile, food contaminated with Listeria monocytogenes can result in listeriosis, which is particularly dangerous for pregnant women, individuals over 65, and those with weakened immune systems.

How to Properly Store Food Leftovers in the Refrigerator

According to senior lecturer in clinical microbiology at the University of Leicester, Primrose Freestone, there are several key rules for storing food leftovers. Specifically:

• store leftovers in airtight containers and bags;
• properly store and reheat leftovers;
• standard refrigerator temperatures are not sufficient to inhibit bacterial growth; freezing may be a better option;
• aluminum can react with acidic and salty foods, transferring into the leftovers;
• label leftovers and indicate the date on containers;
• consume leftovers within two days or dispose of them.

Important! This article is based on the latest scientific and medical research and does not contradict them. The text is for informational purposes only and does not contain medical advice. Always consult a doctor for diagnosis.