The hottest PVC fresh-keeping film may cause cance

Does PVC plastic wrap cause cancer? It is possible.

yesterday, it was reported that PVC fresh-keeping film, which is banned in Europe and the United States, is widely used in food packaging in domestic supermarkets and stores. This kind of fresh-keeping film, which is popular in China, is suspected to have carcinogenic ingredients. As soon as the news came out, many citizens expressed concern. According to the interview, the current domestic regulations do not explicitly prohibit the use of PVC materials to package food. Relevant experts are also very cautious, saying that "PVC fresh-keeping film 'may' be harmful, but not necessarily". Guangzhou Institute of product quality supervision and inspection is preparing to include the fresh-keeping film in the fourth quarter sampling list, mainly testing hygiene items

plastic wrap: PE is the safest. Yesterday, I saw in major supermarkets in the city that a large number of bulk snacks, vegetables and fruits were wrapped in transparent plastic wrap, which was very attractive. It is reported that at present, polyethylene (PE), polyvinyl chloride (PVC) and polyvinylidene chloride (PVDC) can be made into fresh-keeping films. Most of the raw materials used in retail fresh-keeping films are PE, which is recognized as the safest because it does not add any plasticizers. However, an international retail giant who asked to hide its name told that almost all supermarkets use PVC plastic wrap. "PVC material is relatively durable, and the packaged food is not easy to be damaged." Yesterday, it was reported that a certain amount of plasticizer was added to PVC fresh-keeping film in order to increase its viscosity, transparency and elasticity. Plasticizers have a great destructive effect on the human endocrine system, and they are also very easy to penetrate into food, especially high-fat food, while most cooked foods in supermarkets are high-fat food. The oil in the food is easy to dissolve the harmful substances in the fresh-keeping film, and when heated, it will accelerate the release of the compound agent in the plasticizer into the food. Long term use may lead to women suffering from breast cancer, congenital defects of newborns, reduction of male spermatozoa, and even mental diseases. Europe, the United States and other places banned the use of PVC as food packaging materials as early as a few years ago. Japan also eliminated PVC food packaging in 2000. Hong in Liwan district should also have the function of heat dissipation and separation of impurities and air in the oil. Mr. Wang called this newspaper yesterday and said that he was surprised to see this news. Can't he buy cooked food in the supermarket in the future? Expert: we can't say "toxic" in general. Yesterday, we contacted an unnamed expert from the national plastic product quality supervision and inspection center. His first sentence was: "the relevant media misinterpreted my meaning. I just said 'possible', and they said 'inevitable'.". It is reported that the inspection center is an inspection institution subordinate to the General Administration of quality supervision, inspection and Quarantine of the people's Republic of China and the highest technical institution for plastic product performance inspection. According to him, China's national standard for PVC products was issued by the Ministry of health in 1988, which has a minimum content limit for PVC. "The inspection center inspects products according to this standard. Those who pass the inspection can only be said to be 'in line with the standard', but we have no say in what problems will occur to products beyond the standard and whether the standard lags behind." He said that the density of plasticizers added to the fresh-keeping film decreased by about 3%, which "may precipitate in some cases". After asking what the "some situations" were, he said he didn't understand them. He stressed that the "PVC fresh-keeping film meets grease on cooked food" reported by the media was only one of the cases. There is no data to support the amount of precipitation and the harm. An expert from China Plastics Processing Industry Association said to that PVC fresh-keeping film cannot be simply said to be harmful to human body. At present, the standards for PVC products used in food and pipes are different. In addition, the requirements for PVC in different processing stages are also different, and the toxicity of different additives is also different. If the production process fully conforms to the standard, such PVC food preservative film should be usable. Guangzhou quality inspection department: the fresh-keeping film was included in the fourth quarter sampling list. The staff of the Guangzhou agency of a large plastic company in Taiwan, China, China, told that because PVC contains chlorine, many people think it is not conducive to health, "but each product has certain conditions of use, and PVC production also has different levels. Basically, it is safe to use it at room temperature, and it is unsafe to heat it to a certain extent." The relevant person in charge of Guangdong plastic exchange also said to that at present, PVC is mainly used in pipes, leather and other products, and not much is used in food preservative films. Experts from China Plastics Processing Industry Association said that at present, China's food grade PVC standards are formulated with reference to international standards. Xiao Liang, deputy chief engineer of Guangzhou Institute of product quality supervision and inspection, said in an interview that at present, China does not prohibit enterprises from using PVC raw materials to produce food preservative films, and at present, the most important inspection item in the inspection of food preservative films is to inspect the health indicators of these products. At the same time, lihongbing, director of the food safety office of Guangzhou Bureau of quality supervision, told that the quality supervision department had heard of the problem of "carcinogenic food preservative film" mentioned by the media, but the dimensional stability was poor. At present, the country had no clear statement of prohibition or carcinogenesis, and the Guangzhou Quality Supervision Department was about to conduct supervision and random inspection on the food preservative film produced by Guangzhou enterprises, mainly to test the health indicators. How to choose and use fresh-keeping film correctly ● choosing and purchasing correctly can relieve hidden worries: there are generally three ways to choose and buy safe fresh-keeping film, namely "one look, two touch and three fire". A "look". See if there is any indication on the product package that it is made of polyethylene (PE) fresh-keeping film. If it says PVC or no material, try not to buy it. 2. Touch. PE fresh-keeping film generally has poor viscosity and transparency, which is easy to open after being rubbed by hand, while PVC fresh-keeping film has good transparency and viscosity, which is difficult to unfold after being rubbed by hand and is easy to stick to hands. The shrinkage rate is smaller than three "fire". After PE fresh-keeping film is ignited by fire, the flame is yellow, and it will not go out when leaving the fire source. There is oil dripping phenomenon, and there is no pungent odor; Because PVC fresh-keeping film contains chlorine, the flame is yellow green after being ignited with fire, the smoke is relatively large, and there is no oil dripping phenomenon. It will be extinguished after leaving the fire source, and there is a strong pungent odor. ● when using the microwave oven, you should pay attention to: when heating oily food, keep the fresh-keeping film isolated from the food, because the food oil may reach a very high temperature, making the fresh-keeping film stick to the food. When heating food, you should cover the utensils with fresh-keeping film, and then prick several holes on the fresh-keeping film with toothpicks and other needles to prevent gas expansion from bursting the fresh-keeping film. The maximum heat-resistant temperature marked by each brand of fresh-keeping film is different. When heating for a long time, you can pay attention to the choice of fresh-keeping film with high heat resistance. ● expert advice: after consumers buy the food packaged with plastic wrap, tear off the plastic wrap when they go home, pack the food with food preservation bags, and then put it in the refrigerator; You can also put food in a covered ceramic container; If the container is not covered, try not to fill the food too full when covering the plastic wrap to prevent contact with the plastic wrap. It is best to cover the fresh-keeping film after the vegetables are completely cooled

source: Ocean