How To Keep Lunchbox Food Safe: ‘भट्टी’ जैसी गर्मी में दोपहर तक सड़ जाएगा टिफिन का खाना? पैक करते समय भूलकर भी न करें ये 6 गलतियां – How to keep pack lunchbox in summers food safety tips to prevent spoilage tiffin ka khana kharab hone se kaise bachaen garmiyon mein tvist
The temperature in India has crossed 45 degrees in May. Be it outside or inside the house, everywhere looks like a burning furnace. In such scorching heat, saving food items from spoiling becomes the biggest challenge. Especially when it comes to school or office tiffin, even a little carelessness can spoil the food quickly. Due to strong sunlight, rising temperature and humidity, bacteria grow rapidly in food, due to which it starts rotting quickly. Sometimes it even starts to stink. If any child or elder accidentally eats this food, then problems like stomach ache, vomiting, diarrhea and food poisoning can occur. Many times, food prepared in the morning starts spoiling by afternoon, especially if it is not packed properly.
In such a situation, it is important to keep some important things in mind while packing the lunch box. Some small habits can keep your food fresh for a long time and can also prevent it from spoiling.
Use good quality containers: One should always use good quality strong lunch box in summers. Insulated or airtight containers help keep food fresh for longer. Due to this, the hot air and moisture from outside does not reach the food quickly.
Do not pack hot food immediately: Many people pack food in tiffin as soon as it is cooked, but this habit is not considered right. Keeping hot food in a closed container creates steam inside, which increases moisture and can cause the food to spoil quickly. Therefore, pack the food only after it cools down a bit.
Avoid carrying cut fruits: If you are keeping fruits in tiffin, then try to keep them whole. Cut fruits turn black quickly and if left outside for a long time, the risk of bacteria growing in them increases. It is considered better to keep fruits like banana, orange or apple whole.
Be careful when packing leftover food: It is not advisable to keep the leftover food in tiffin the next day, especially if it is a perishable item. Food kept for too long can cause infection. Try to always pack freshly prepared food.
Reheating food can be beneficial: If there is a microwave in your office or school, then heat it slightly before eating the food. This helps in eliminating bacteria present in food and reduces the risk of food poisoning.
Keep wet and dry food separate: Always pack things like roti, salad and dry vegetables separately from food with gravy. Due to this the food does not get wet and the taste remains for a long time.
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