The process of chemicals from plastics moving into our food is known as “migration.” Here are some key factors that contribute to the migration of chemicals from plastics into food:
Temperature: When plastics are heated, their structure can change, making them more prone to release chemicals.
Contact Time: The longer the food is in contact with the plastic, the more time there is for chemicals to migrate. Prolonged storage or exposure can increase the potential for migration.
Type of Plastic: Different types of plastics have varying degrees of migration potential. Plastics that are more flexible of additives are generally more likely to release chemicals into food.
Additives: Many plastics contain additives to enhance their properties, such as plasticizers, stabilizers, colorants, and antioxidants. These additives can potentially migrate into food.
Food Composition: The type of food and its composition can influence the migration of chemicals. Foods with higher fat content, for example, can attract more migration because certain plastic chemicals are more soluble in fats.
Mechanical Stress: Mechanical stress, such as squeezing or pressing on plastic packaging, can also promote the release of chemicals.
To reduce the potential for chemical migration from plastics into food:
- Use glass, stainless steel, or other food-safe materials for heating and storing food.
- Choose plastics that are labeled as BPA-free or phthalate-free for food storage.
- Avoid microwaving plastic containers, especially those not labeled as microwave-safe.
Cre: https://plastic.education/
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