There is truly nothing more disgusting than opening a sandwich to find your cheese is sweatier than an athletic pig.
It’s not nice and well, not healthy. Harmful bacteria tends to develop when foods are kept in the ‘temperature danger zone’ between five and 60 degrees. The Australian Food Safety website explains that cooked foods need to be kept above 60 degrees and cold foods below five in order to minimise risk.
Harmful bacteria grows slowly or is prevented from growing when foods are kept at temperatures below five degrees.
In order to keep sandwiches and dairy items fresh, you can employ simple lunchbox tricks such as placing a frozen popper or water bottle in the container.
Wrap the item in a paper towel so the melting condensation is absorbed before it can affect your food.
Foods like yoghurt can also be frozen the night before and used as small edible ice-packs.
Using an insulating lunchbox will add to the effectiveness of any cold-proofing.
The video above demonstrates how you can employ these hacks at home. Share any other lunch-friendly tips you have in the comments below.
Think you know schoolyard politics? Think again. Listen to our parenting podcast to learn how a simple ham and cheese can cause a hell of a storm.
Top Comments
freezer were around in the 60's mum used to free our sandwhiches and water bottles but from memory sandwhiches had thawed and mushy anyway but we still ate them . It just makes me so angry 'this should be done if not this will happen' almost every day you hear about another food or food situation is harmful.. How on earth did I survive the 50's 60's & 70' or how did my parents or even grandparents live as long as they dis my Ma & Pa lived to 77 & 84 . wake up just good clean Unprocessed foods......
Can't believe my mum managed to figure this out 30 years ago without even reading an article about it! She must be a true genius!
I refuse to believe freezers and cordial bottles existed 30 years ago. Peddle your falsehoods elsewhere. ;o)