Source: Oriental cuisine
Recently, the poisonous food incident in Chengdu Experimental Seven once again detonated the eyes of the whole society. The shocking pictures stung the hearts of parents. The incident exposed Deyu's loss of control in raw material procurement, processing, kitchen cleaning, and personnel hygiene. However, few people are concerned about the packaging of food.
The harmful substances in the packaging materials and products of the restaurant are mainly caused by the migration to affect the food safety. The chemical substances enter the food through the processes of “leachingâ€, “leaking†and “leakageâ€, affecting the migration. The main factors are the composition of the packaging materials, the state and extent of contact, food characteristics, contact temperature, contact time, etc., then what are the safety issues in the various packaging materials and products in the restaurant, and how to avoid it? And listen to us one by one.
Plastic packaging materials and containers
Among many food packaging materials and containers, plastic products and composite packaging materials play an important role. This material has the advantages of light weight, convenient transportation and sales, good chemical stability, easy processing, good decorative effect, etc. Food protection. However, plastic packaging materials also have potential safety hazards.
Plastic bag
Plastic bags are roughly divided into two types: one made of new plastic and one made of recycled plastic. The former is healthier and the latter is unhealthy. Most of the recycled plastics are synthesized from waste materials such as garbage recycling materials and even medical infusion needles. In addition to the environmental sanitation in the production process, the plastic bags made are extremely unsanitary and there are a large number of toxic germs. .
At present, black, red and blue plastic bags used in the market are mostly reprocessed from waste plastic products (such as agricultural film, chemical barrels, hospital waste), although they are heated by high temperature during processing, but Various harmful substances such as plasticizers, stabilizers and formaldehyde which are harmful to the human body cannot be removed. Colored plastic bags are unqualified and cannot be used for food, especially black plastic bags are more dangerous.
Practice eye
1. Put the plastic bag into the water. If it sinks into the water, it is made of recycled materials. If it floats on the water, it is made of new materials.
2. The plastic bag made of recycled materials has an unpleasant smell, and the plastic bag made of new material has a weak smell or no odor;
3. The plastic bag made of recycled materials has poor toughness, and the toughness of the new material is relatively good;
4, hand touch color detection method: non-toxic plastic bag is milky white or colorless and transparent, hand touch has a sense of lubrication, the surface is like a waxy feeling, the general viscosity and transparency is poor, easy to open with hand rub. The toxic plastic bag is turbid or yellow, red and black, with good transparency and viscosity. It is not easy to spread by hand, and it is easy to stick to the hand;
5, the jitter detection method: grab the plastic bag and shake it vigorously, the sound is crisp and non-toxic, the sound is boring and toxic;
6, fire detection method: non-toxic flammable, flame tip is yellow, partial cyan, burning like a candle dripping, paraffin flavor; toxic non-flammable, away from the fire, the flame tip is yellow, the bottom is Green, with a pungent odor, softening can be pulled into a filament.
Disposable lunch box
The main raw material of the lunch box should be polypropylene. According to the regulations, the content should be 80%, and the industrial calcium carbonate content as the filler should not exceed 20%. After eating industrial calcium carbonate, people are prone to gallstones and kidney stones, especially the heavy metal lead contained in them, which is harmful to the digestive tract and nervous system of the human body. Unqualified lunch boxes and food packaging bags often cause chronic poisoning, which is especially detrimental to the growth and development of children and adolescents.
Practice eye
The main features of the harmful disposable plastic tableware are: the hand touches the soft, the tear is broken, the pungent and blinking, and the thermal deformation and leakage. At the same time, harmful disposable plastic tableware will add a lot of filler such as talcum powder, and it will sink when it is cut into water, and a white mark will appear when it is folded.
plastic wrap
The main plasticizer for some medical and food packaging PVC in China is still DOP. Long-term consumption of PVC wrap-wrapped food not only poses a risk of cancer, but also reduces the number of male sperm.
Security risks
1. Surface contamination problems. Since the plastic is easy to be charged, it is easy to cause the surface of the package to be contaminated by microorganisms and dust impurities, thereby contaminating the packaged food;
2. The problem of migration of unpolymerized free monomers and their plastic products in plastic products to food. Some of these free monomers and degradation products may cause harm to human health, such as carcinogenicity and teratogenic effects;
3. Recycling issues. The recycling of plastic materials is the trend of the times. What kind of recycled plastics can be used again for food packaging. How to use them for food packaging is an urgent problem to be solved. However, there are no corresponding standards and regulations in China, and a large number of illegal enterprises directly Recycling materials are used as new materials or blended in new materials to produce food packaging products, causing food hygiene hazards.
solution
Plastic products occupy a pivotal position in catering packaging, so how do we minimize the risk when using plastic products?
1. To purchase in a regular store or supermarket, don't buy it at the stalls;
2. When purchasing, please check whether the package has the “QS†mark and number, manufacturer, address and other information;
3, when buying, you should see whether the tableware has obvious deformation, whether there is any color difference, whether there are spots, or whether the surface is smooth and the bottom is flat. If there is a decal, see if the pattern is clear, whether there are wrinkles or bubbles, and try not to bring a pattern with the food contact surface;
4. If the meal has color, use a white napkin to rub it back and forth to see if there is any fading. Generally, it is better to choose a lighter color to prevent the purchase of products processed with recycled materials;
5. Smell the tableware for a pungent odor to prevent formaldehyde residue.
Editor in charge: Ge Hongyan
Proofreading: Ge Hongyan
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