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Journalism of Courage
Lunch breaks offer a much-needed respite from work pressures, deadlines, and responsibilities—not only providing nourishment but are also at the core of community and team-bonding activities. Recently, a school in Noida urged parents to send only vegetarian food for tiffin, citing food safety concerns. This raises the question: how long can non-vegetarian food be safely stored in tiffin boxes before it spoils? indianexpress.com consulted a health expert for clarity.
“One of the most important factors to consider when packing non-vegetarian food in lunch boxes is the “danger zone” temperature range between 5 degree Celsius (41°F) and 60 degree Celsius (140°F). In this range, bacteria that can cause food-borne illnesses can multiply rapidly, doubling in number in just 20 minutes,” said Dt. Umang Malhotra, clinical dietitian, Fitelo.
Non-vegetarian foods, especially meat, poultry and seafood, contain nutrients and moisture that bacteria need to thrive, making it easier for Salmonella, E. coli, Campylobacter and Listeria monocytogenes to multiply, Malhotra explained.
He further noted that when non-vegetarian foods are packed in lunch boxes and left at room temperature for several hours, they often enter the danger zone. This is particularly concerning in warm climates or during the summer months when room temperatures can easily exceed 20 degree Celsius (68°F). In such conditions, bacteria like Salmonella and Staphylococcus aureus can rapidly proliferate in cooked chicken or meat, leading to a high risk of food poisoning.
According to him, non-vegetarian foods to avoid carrying in tiffin boxes include:
• Raw or undercooked meats: These can harbour bacteria (Campylobacter, Salmonella, Staphylococcus aureus) that multiply quickly, if not stored properly.
• Seafood: Fish, shrimp, and other seafood spoil quickly at room temperature and are best avoided unless they can be kept cold.
• Dairy-based sauces: Meats or poultry cooked in creamy or dairy-based sauces (like butter chicken or creamy pasta) spoil faster due to the perishable nature of dairy.
• Minced meat: Ground or minced meats have a higher surface area, increasing the risk of bacterial contamination.
On the other hand, items like sausages and salami have lower moisture content and are often treated with preservatives, making them less susceptible to bacterial growth. Hard-boiled eggs are less prone to spoilage compared to raw or undercooked eggs, as long as they are kept at the right temperature.
“Grilled or baked chicken that has been thoroughly cooked and is kept dry tends to last longer than fried or saucy preparations,” he said.
“Try to minimise the time non-vegetarian food spends at room temperature. Ideally, food should be eaten within two hours of being packed, or within one hour if the ambient temperature is above 30 degree Celsius (86°F),” he said.
According to him, adding ice or hot packs to a lunch bag can keep cold foods like deli meats or salads below 5°C or hot as per the required temperature. If the school or office has facilities for reheating food, people should be encouraged to reheat their meals to an internal temperature of 60 degree Celsius and above before eating, he said.
