How Safe is Your Child’s Lunch?

“Mom, my stomach hurts.” As my son was getting ready for football practice this weekend, I heard the words that all parents fear. It usually means some unpleasant hours to come for both the child and the parent. In addition, it is scary, since it is easy for children to become dehydrated or have further complications. When foodborne illness is the culprit, the outcomes can even be more severe and lead to kidney damage or death.

Most people and reports tend to blame restaurants or pre-prepared foods for foodborne illness, but a study coming out today in Pediatrics conducted by the University of Texas at Austin together with the Michael & Susan Dell Center for Healthy Living and Third Coast Research (Almansour et al., Pediatrics, 2011) indicates that lunches that parents pack may actually be a potential source of foodborne illness as well. This is frightening, especially considering that preschool children are especially susceptible to foodborne illnesses because of their immature immune systems.

In the study, we examined 705 lunches that parents had packed for their preschool children. Of the 1361 perishable items that were packed, only 22 were at a safe temperature prior to the children’s lunch time. Almost all (98%) of the perishable foods were at unsafe temperatures. It didn’t matter if the lunches were stored in the refrigerator or not. Remember that most lunch boxes are insulated, which means if the contents are warm or hot when they are packed, they will stay warm or hot, even if the lunch box itself is kept in the refrigerator during the day! In addition, we found that many lunches were stored in cubicles or stacked together, where air could not circulate.

With the current hot weather in Texas and elsewhere, the amount of time for food to get to an unsafe temperature is even shorter than usual. It only takes foods about 1 hour at temperatures above 90° F to become unsafe. In addition, school will be starting soon, and more parents will begin to pack food in new lunch boxes for their children. What can you do to keep your child’s lunch safe and prevent foodborne illness?

Here is what is NOT effective:

• Freezing an old teething ring—objects like these are too small to keep lunches cold enough for four or more hours. 
• Freezing juice boxes or drinks. While that might help, one frozen juice box is not enough to keep the lunch cool by itself. 

Here are some tips for packing safe lunches:

• Safe temperatures for storing foods are less than 40° F or greater than 140°F. 
• Perishable foods include meat, poultry, fish; prepared foods (e.g. spaghetti, soups) that are not in unopened cans or packages; milk, soft cheese, and yogurt; cut-up or prepared fruits and vegetables; and pasta salads. 
• Wash your hands, and all surfaces that touch the foods. Be sure to wash the lunchbox and ice packs as well. 
• Do not pack lunches the night before and leave out on the counter. 
• Start out by packing foods that are already cold. Keep the items in the refrigerator overnight, and then pack the lunch box in the morning before you leave. 
• If you pack foods that need to be eaten hot, use a thermos or insulated container for that purpose, and pour boiling water into it prior to use to heat it up. 
• Use several icepacks (at least two large ones), and be sure to pack them so that they are spread out in the lunch box (e.g., don’t put them next together). 

Luckily, my son didn’t have an upset stomach this time (the cause of his stomach woes are for another blog); however, I am already stocking up on ice packs in anticipation of packing foods in his new lunch box this fall!

What do you do to keep your child’s lunch safe? Share your ideas with us.

Written by
Deanna Hoelscher, PhD, RD, LD, CNS

Deanna is a native Texan and mother of four who has been recognized by statewide, national, and international organizations for her expertise in child nutrition and physical activity research. In 2010, she was elected president of the International Society for Behavioral Nutrition and Physical Activity.

Dr. Hoelscher is the Director of the Michael & Susan Dell Center for Healthy Living, Professor in the Department of Health Promotion and Behavioral Sciences at the UT School of Public Health, Austin Regional Campus, and holds the John P. McGovern Professorship in Health Promotion. She is also a Registered and Licensed Dietician, and a Certified Nutrition Specialist.