Carmen Barreiro
With the massive return to face -to -face work this month of September, the impossible (or complicated, at least) schedules and, in some cases, the limitation of capacity in the hotel premises, there are many people who have to throw a trotter again andFrom the microwave to be able to eat hot (and cheaper) in the office.Chicken breasts, lentils, vegetable purees, pasta salads, ratatus, yogurts, seasonal fruit...
From the elaboration of healthy and balanced menus to carry it has been written a lot.But what about the containers in which you put the meatballs with tomatoes or the pods with potatoes that you have prepared the night before?Is any tunper?What should we look at when choosing a tarte to take work?And if we don't have microwaves in the office, what container does hot food better?Better crystal or plastic?
«The choice of the container in which we carry the food is more important than we think.In addition to the appearance and design, we must take into account other more important qualities, such as the material of which they are made, whether or not you can put in the microwave, wash in the dishwasher or if it correctly retains the temperature of the food », explains Miguel Ángel Luruñea, Doctor of Science and Food and Author of the Blog 'Petroleum Gombolas'.These are the keys to choosing the most appropriate pan to the needs of each diner.
Is any tunper?
Nope.Look for the cup and fork symbol
Before buying a container to bring food to work, you must verify that the tarta is for food use.Is very easy to know.It is enough to look for the symbol of the cup and the fork printed on one of the packages of the container."This is very important, since if we use containers that are not fit to bring food we can put our health at risk," says Luruñea.From the point of view of food security, all the containers that carry the cup logo and the fork can be used with absolute tranquility are plastic, glass, or bamboo."The Symbolite is the guarantee that before its commercialization all the necessary trials have been carried out to demonstrate that no harmful substances are transferred to food," says Jorge Lorenzo, responsible for water analysis and packaging of the National Center De and SecurityFood (CNTA).
When we buy a tunper to bring food to the office we must also keep in mind what are the characteristics that interest us most for the real use that we are going to give.Some will prefer that it can be heated in the microwave without problem, others that are also easy to clean or allow several dishes and dessert in a single container (with separate holes)."Sometimes we get carried away by aesthetics and forget the most important thing," warns the experts.Go ahead that most packages suitable for food use endure both microwaves and dishwasher or freezer without problem.A clarification: "When in the microwave symbol the number 100 appears does not refer to the power to which the food must be heated, but at the maximum temperature that the container resists," says Luruñea
Pros and cons of materials
Glass is clean but weighs.Plastic is light but spoils more
Starting from the basis that all the containers that comply with the regulations are safe for our health, we have to take into account that all the materials used in the manufacture of a tunper have a series of advantages and disadvantages that we must assess.«Steel, for example, is fantastic to use with food, both for transport them and for cutlery.The containers of this material are very clean, hygienic and resistant, but they have a big problem: they cannot get into the microwave, so it is practically ruled out to take to the office, ”says Luruñea.
Experts agree that the glass is "the star material", since all kinds of temperatures endure very well, it is phenomenal and does not transfer the smells and flavors of the meals.But it also has its limitations.The most important in the case at hand is that it weighs a lot and, at the same time, it is easier to break than other materials.
The third group are plastic containers, the most used.Their great advantage is that they are light and resist both heat and cold, but they are the least hygienic by far.«They are very complicated to wash.As you carry some meatballs with tomato, it will cost you to remove the fat and the color of the sauce, ”says the author of the blog 'Petroleum Gombolas'' blog.Another inconvenience of these containers is that they deteriorate more easily."In addition, if we wash them with scourer or eat in them we have to be careful not.
How to keep food?
Or below 8 degrees or above 65.The danger zone must be avoided
In addition to choosing the container well, it is convenient to have basic notions in food safety to avoid poisoning or health problems due to poor food conservation until the tooth.«When we put the food in the Túper to take work it is very important to take into account the so -called 'danger zone'.That is, the temperature range in which it is easier to develop pathogenic bacteria that goes from 10 to 65 degrees, ”Luruñea warns.That is, or we keep the food very hot in a thermos or keep it cold and then heat it in the microwave.
«Ideally, as soon as I get to work, food gets into a refrigerator to stay cold.If we do not have that possibility, it is best to bring a refrigerated food inside a thermal bag, ”adds Javier Pérez.Experts also do not advise to leave the food prepared by cooling in the kitchen countertop for a long time to avoid the multiplication of microorganisms.And when you get to work, "don't even think about leaving the container on the table or put in a drawer at room temperature".
What if there are no microwave?
Use a thermos and never wear little made food
If you do not have microwave in the office to heat the food, the solution is not simple.Or you are a great salad lover or you will have to pull a thermos that is able to keep the temperature of the food more than 65 degrees until eating time.Noper is it advisable to bring little made foods such as omelet, egg or sushi.One last advice: «If you are one of those who like to carry salads, it is better to dress them at the time of taking them.It also separates foods that include sauces from the rest ».
¿Cuántas veces usamos un túper?
Do you know how many times a tunper should use to be a good alternative to the containers of using and throwing from the point of view of the environmental impact?Well, at least once a week for a minimum of two years.The Higher Polytechnic School of the University of Mondragon has reached this conclusion after comparing the environmental footprint generated);the polystyrene (hamburger) and polypropylene (those that usually deliver with Chinese food).«Well, we made the comparison of all the environmental impact generated by the four containers, from their manufacture until they are discard», Explains Joan Manuel Fernández, Professor of Circular Economics and Responsible of the Project.Nopew, not everything is black or black.The wrapping of hamburgers would be the most ecological if the management of their waste was adequate, but the reality is that it is not because it is not correctly recycled."As a conclusion, it could be said that the reusable tunper only compensates from the point of view of the environmental impact if used many times," says Fernandez.The European mean of use of these containers is 43 uses.
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