5 Foods You Should Never Store in Plastic Containers, According to a Food Safety Expert
- Real Simple
- 2 days ago
- 4 min read
Key Takeaways
Plastic containers can create the perfect environment for bacteria by trapping heat and moisture.
Certain foods react with plastic in ways that can speed up spoilage or even release harmful chemicals.
Choosing breathable wraps, glass containers, or original packaging can reduce food safety risks.
Plastic storage containers are pretty much everywhere at this point, but they’re not always the healthiest choice for your food. According to a nationally recognized research toxicologist we interviewed, certain foods can interact with plastic in potentially harmful ways. First, plastic containers can cause premature spoilage, and second, they can leach chemicals that researchers are just beginning to understand.
However, it’s not always realistic to morph into a zero plastic household, especially not overnight. Focus on the worst offenders to start with. From raw meats to hot leftovers, here are the foods that safety experts say you should never put in plastic containers. We also share some safer swaps that will keep your food fresher, longer.
Meet the Expert
Brad Lampe, MPH, the principal research toxicologist at NSF, a non-profit that focuses on public health safety standards
1 of 5 - Raw Meats and Poultry
Storing raw meat the wrong way can lead to an environment where dangerous bacteria multiply faster than usual. “Raw meats release natural juices that create the perfect breeding ground for harmful bacteria like Salmonella and E. coli when they are contained in a plastic storage container,” says Brad Lampe, MPH, the principal research toxicologist at NSF, a non-profit that focuses on public health safety standards. “The moisture buildup accelerates bacterial growth exponentially. Cross-contamination, foodborne illness, and rapid spoilage can occur within hours rather than days.”
To prevent these food safety issues, Lampe suggests using glass storage containers with tight-fitting lids or wrapping the meat in butcher paper. “Also, be sure to store raw meat on the bottom shelf of the refrigerator to prevent drips from contaminating other foods,” says Lampe.
2 of 5 - Fresh Dairy Products
Soft cheeses and other milk-based foods are especially sensitive to how they’re stored. “Dairy products need controlled airflow to maintain freshness,” says Lampe. “Plastic storage containers trap moisture and create anaerobic conditions that promote harmful bacterial growth and accelerate spoilage.” In dairy specifically, this leads to rapid mold development, bacterial contamination, and loss of nutritional value.
So where’s the best spot for your calcium-packed essentials? Lampe says to keep dairy in original packaging or transfer to more breathable containers. To store soft cheeses, wrap the block in parchment paper before placing it in the refrigerator.
3 of 5 - Ethylene-Producing Fruits
Apples, bananas, and tomatoes release a natural gas that speeds up the ripening process, and airtight plastic only makes the effect worse. “These fruits naturally release ethylene gas as they ripen. When trapped in plastic storage containers, this gas concentrates and causes rapid over-ripening, mushiness, and premature spoilage,” says Lampe. “Accelerated ripening leads to nutrient loss and creates conditions for mold growth.”
The good news is that storing ethylene-producing fruits properly is simple. Lampe says to keep these specific fruits in breathable baskets or perforated containers. He also recommends placing bananas away from other fruits to prevent over-ripening of nearby produce.
4 of 5 - Leafy Greens and Fresh Herbs
Lettuce and other leafy greens are some of the most delicate items in your fridge, and they won't last long when kept in plastic. “Leafy vegetables need proper air circulation to maintain their cellular structure,” says Lampe. “Plastic storage containers trap moisture, leading to wilting, bacterial growth, and slimy decomposition. Particularly dangerous E. coli strains thrive in moist environments.”
Research shows that the plastic bags that prepared salads come in aren’t the best option either. These bags can trap leaf juices and moisture, which can then lead to increased bacterial growth.
Instead, wrap your fresh herbs in slightly damp paper towels, then place them in open containers. Lampe says to store leafy greens in perforated bags or containers that allow for adequate air circulation. If your salad is already prepared, keep the dressing separate to prevent sogginess and store the greens in a glass container that allows a little airflow.
5 of 5 - Hot Leftovers
Hot leftovers might seem harmless to stash away right after dinner, but the way you store them matters. “Placing hot food directly into plastic storage containers creates steam and condensation, raising the internal temperature to levels where bacteria quickly multiply,” says Lampe. “This is what food safety experts call the ‘danger zone’ (40-140°F).”
But that’s not the only risk: “Contact between heated food and plastic may promote the degradation of the plastic itself, potentially increasing exposure to harmful substances (such as BPA, phthalates, PFAS, or microplastics).”
To reduce your exposure to these chemicals and prevent foodborne illness, Lampe says to allow leftovers to cool completely before storage. Additionally, he recommends investing in glass containers or food-safe storage containers because they are better equipped to handle temperature changes and are less likely to leach potentially harmful chemicals into your food.
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