Whether it's a keep-cup, reusable flask, refillable water bottle or taking your own tupperware for a takeaway meal, food and beverage containers are becoming increasingly common among customers at cafés and restaurants to minimise the amount of single-use plastics and packaging going to landfill.
But if you're taking your own container to a local eatery for breakfast on the beach, there are some simple tips you should follow to minimise the risk of food poisoning.
Over the weekend, Australia's Food Safety Information Council issued advice about safely using reusable containers as they become an increasingly popular alternative to retailer's stock-standard takeaway packaging.
Whether it's a keep-cup for your daily coffee or a plastic tub for your poached eggs on Sunday morning, council chair Cathy Moir says it's important that patrons are adhering to basic safety measures. Not safely packaging produce at the supermarket can also prove problematic, she noted, with some customers refusing to use plastic bags at the expense of their own health.
"We support the reduction of single-use plastics but not at the expense of increasing the number of cases of food poisoning," Moir said in a statement.
"For example, we support the use of thin plastic bags to stop the contamination of ready-to-eat salad at the checkout or loose in supermarket trolleys."
To help, Moir outlined six tips for being an eco-conscious consumer - safely.
- Make sure the container is easy to keep clean and you clean it thoroughly with hot water and detergent (or in the dishwasher) between uses. Some types of containers - such as plastic takeaway food containers - are only meant for single use or are very difficult to clean, so are not suitable to reuse as a food container.
- Your container must have a sealable lid that won't leak and have removable seals for easy cleaning. This is especially important for raw meat that could drip onto other food.
- Stick to the rules of the retailer: for example, some retailers won't accept glass or ceramic containers in case they are dropped and shatter.
- Where your retailer doesn't offer plastic 'barrier' bags for fruit and vegetables that won't be cooked before eating, take your own washable bag. As always, thoroughly rinse the fruit and veggies under running water before preparation. If you do use a plastic produce bag, remember that soft plastics can be recycled at many major supermarkets.
- If you are purchasing hot food or taking a 'doggy bag' of leftovers home from a restaurant, transport the food in an insulated bag and use or refrigerate it within two hours. Make sure the container you use is suitable for reheating in the microwave or oven. Leftovers will last two to three days in the fridge and should be reheated to 75C or using the microwave reheat function.
- Discard your plastic container once it shows signs of wear and tear as cracks, breaks and scores in the plastic can allow contaminants to enter or make the container difficult to clean. This may allow chemicals to migrate into the food or contaminate it with shards of plastic.
"Finally, don't forget to empty and wash your reusable water bottles daily after use to prevent bacteria, and even fungi, growing inside the bottle from touching your mouth, or even leaving a half-finished bottle lying about at room temperature," Moir added.
"Use hot water and a bottle brush, then allow the bottle to air-dry thoroughly before refilling - or put it in the dishwasher if the bottle is dishwasher safe. If you use a water bladder when jogging or cycling you can clean it with hot water and two tablespoons of baking soda or bleach; hold the bladder up and pinch the bite valve so the solution runs into the tube, then leave for 30 minutes. Then rinse with clean water. Some brands also sell cleaning tablets to use."
