Mistakes to avoid when using plastic wrap during Tet

Plastic wrap is widely used in both big cities and rural areas, especially during feasts and holidays. However, overusing plastic wrap can have unpredictable consequences.

Using plastic wrap to preserve stored food and leftovers during Tet is a “treasure” of housewives. To meet the demand, manufacturers have introduced plastic wrap models with advertisements that they are made from 100% PVC or PE plastic, do not contain toxic chemicals and can be used in all forms, from preservation to processing…

However, many studies have shown that up to 50% of the film composition is plasticizers with additives. Because PVC and PE plastics themselves cannot be as flexible as the advertised films, they need plasticizers. There are many types of plasticizers on the market today such as DOP, CD… These substances are all warned to be toxic to human health.

Due to its many advantages such as: low price, compact, convenient... and beautiful appearance, the demand for using food wrap is still increasing. To reduce the risks when using, users need to note the following:

Illustration photo.

Do not use in microwave

Heating food with plastic wrap in the microwave is a fatal mistake. Because plastic wrap can contain chemicals such as Phthalates and DEHA, when exposed to high temperatures, they will melt and turn into extremely dangerous carcinogens.

Do not wrap greasy foods

Do not use plastic wrap to wrap cooked food, hot food and foods containing grease because after contact with these foods, the chemical components contained in the plastic wrap will easily develop and penetrate the food, causing many harmful effects to health.

In addition, do not use it to wrap foods in acidic, alkaline or high temperature environments. These toxic substances will seep into the food and affect the endocrine system, causing premature development in girls and reproductive problems in boys.

Do not wrap tightly around food

The plastic wrap should be at least 2.5 cm away from the food. Because if wrapped directly, harmful substances in the plastic wrap can contaminate and penetrate the food, causing unpredictable harm to health. Therefore, food should be placed in a tall glass container and then covered with plastic wrap.

In addition, do not wrap fruits such as carrots, cucumbers, and green beans because it will greatly reduce the vitamin C content of these fruits and vegetables.

Do not use if there is a strange smell.

After purchasing and using, you need to store the plastic wrap in a place with average temperature. If stored in places with high or low temperature, it can easily cause the plastic wrap to deteriorate and produce toxins. In particular, do not use plastic wrap that shows signs of mold, is oxidized, or has a strange smell.

How to use non-toxic cling film

- It is necessary to classify the film before use. PE film is used for pre-processed food. PVC film is used to preserve unprocessed food. Do not use aluminum film to wrap acidic food.

- When storing food, wrap it at least 2.5 cm away from the food.

- Remove plastic wrap when reheating.

- Store plastic wrap at room temperature. Do not use plastic wrap that is moldy, shriveled, or has been left for too long.

- How to identify PE and PVC film:

PE film: White, transparent, less sticky, tough, easy to peel. Easy to burn, even flame, does not go out, no bad smell.

PVC film: White or ivory, transparent, sticky, difficult to peel off. Fireproof, only burns when burned, bad smell.

According to Zing.vn