Plastic food storage containers are a staple in most kitchens, and it is easy to see why. They are cheap, lightweight, and stack neatly in any cabinet. But food safety experts are increasingly pointing out that convenience comes at a cost, and that using these containers the wrong way can expose you to real health risks. Reheating food in single-use plastic packaging or relying on the same worn-out container for years are among the habits that are quietly working against you.
Over time, heat, everyday wear, and prolonged contact with certain types of food can cause plastic to break down. When that happens, chemicals can migrate into whatever you are eating or drinking. Regulatory agencies like the FDA and USDA do have protections in place for consumers, but those protections only go so far when containers are used outside of their intended purpose.
Dr. Jared Hibbard-Swanson, a food safety program director at Oregon State University, put it plainly: “The biggest risk with plastic containers probably comes when they’re used for purposes the manufacturer didn’t intend.” He went on to explain that “this kind of creative repurposing can lead to increased toxin release, bacterial growth, and reduced food quality.” Single-use containers, for example, are designed for one short stint in their role, not for repeated washing or microwaving. Yet plenty of people do exactly that without a second thought.
Storing fatty or acidic foods in plastic is another issue worth considering. These types of foods can accelerate the breakdown of the material over time. Stephanie McCurdy, an educator with Purdue Extension, has specifically flagged the reheating concern, warning that warming food in plastic raises the risk of chemicals like bisphenol A, commonly known as BPA, leaching into your meal. It is the kind of low-level exposure that adds up with repeated use.
So what should you actually reach for instead? Both Hibbard-Swanson and McCurdy have some practical guidance. When shopping for alternatives, Hibbard-Swanson recommends prioritizing materials that are non-porous and easy to clean, since those qualities prevent bacteria from taking hold. McCurdy adds that containers with airtight lids are a smart choice because they prevent leaks and keep food fresher for longer. She also suggests building a collection of different shapes and sizes for easier stacking, and opting for shallow containers when storing hot food, since those allow meals to cool down faster and more evenly.
Borosilicate glass containers top the list of expert-approved options. They are safe for both heating and freezing without any risk of chemical contamination, according to McCurdy. Glass is also naturally stain-resistant, easy to scrub clean, and does not hold onto food odors the way plastic does. Mason jars, which many people already own for soups or sauces, turn out to be surprisingly versatile too. Hibbard-Swanson points out that they handle a wide range of temperatures well, including freezing, and that they are durable enough to double as dry pantry storage. Sold in multipacks, they tend to be an affordable upgrade.
Ceramic containers round out the expert-backed alternatives. McCurdy notes that ceramics do not leach chemicals into food, making them a clean option for reheating leftovers. They are naturally somewhat non-stick and hold heat well, which makes them handy for warming up a meal. The main trade-off is fragility, as ceramic can crack or chip if handled carelessly, so they require a bit more attention than glass or stainless steel.
It is worth knowing a little background on why BPA became such a concern in the first place. Bisphenol A is a chemical that has been used in the manufacturing of certain plastics and resins since the 1960s. Research over the years raised questions about its potential to mimic estrogen in the body, prompting many manufacturers to reformulate their products and label them as BPA-free. However, some scientists have noted that the replacement chemicals used in BPA-free plastics may carry their own risks, which is part of why switching to non-plastic materials altogether is increasingly seen as the more cautious long-term approach. Glass, ceramic, and stainless steel have all been used for food storage for centuries and are considered chemically stable under normal conditions.
If you have been rethinking what is sitting in your kitchen cabinets after reading this, share your thoughts in the comments.
