Dr Bahsharudin Mohd Sharif

6th January 2016

Objectives
• To create awareness among the staff on health
concerns with food use of plastics

• To create sense of responsibility to the public on

health concern in preparing foods to customers
Health concerns with food use of plastics
A variety of petroleum-based chemicals go into the manufacture of
plastics. Some can leach into food and drinks, and possibly impact
human health.

Leaching increases when plastic comes in contact with oily or fatty

foods, during heating and from old or scratched plastic. Use of some
detergents can degrade plastic, also allowing the chemicals to leach
out.
Question: Is it safe to put hot water in a plastic
cup or boil food in a plastic container?

No, it is not.

Hot liquid causes a potentially harmful chemical to leach out of certain

plastics much faster than usual, researchers have found. The study,
published inToxicology Letters, discovered that Bisphenol A (BPA) was
released from some common plastic bottles 55 times faster when they
were placed in boiling water.
Different Types of Plastics and Their Classification
• The Society of the Plastics Industry (SPI) established a classification
system in 1988 to allow consumers and recyclers to identify different
types of plastic.
• Manufacturers place an SPI code, or number, on each plastic product,
usually moulded into the bottom.
• This guide provides a basic outline of the different plastic types
associated with each code number.
Potential hazards linked with the most
common polymer materials
1. Polyethylene Terephthalate (PET): PET bottles are intended for single
use, as PET breaks down easily and cannot be properly cleaned.
Concerns over the built-up of bacteria due to insufficient and infrequent
cleaning. Scratches and imperfections in the plastic may host germs.

2. High Density Polyethylene (HDPE): Low risk of migration

3. Vinyl (Polyvinyl Chloride or PVC): Due to the chlorine presence,

concerns over the migration of highly dangerous toxins (DEHA), which,
after long-term exposure, may cause cancer or other health issues.
Potential hazards linked with the most
common polymer materials
4. Low Density Polyethylene (LDPE): It does not transmit any know
chemical into food.
5. Polypropylene (PP): It is a safe, toxin-free material for food contact
articles/products.
6. Polystyrene (PS): It could leach potential toxins into foods.
7. Others: Either is made of more than one of the above materials (or
sum of them) or other materials (i.e. PLA-polylactide or PC-
polycarbonate). Polycarbonate is a material of concerns because is
linked with BPA (potential hormone disruptor that mimics
estrogen).
1. Bisphenol A (BPA)
• What many people don’t think about is that, many of plastic dishes
and storage containers are leaching chemicals into their food,
especially if they’re using #3 or #7 plastics, or any hard plastic that’s
“shatterproof.” These plastics contain Bisphenol A (BPA), a chemical
that, once ingested, mimics Estrogen in our bodies.

• According to Scientific American, studies have shown that these

chemicals can promote human breast cancer cell growth and lower
sperm counts. Pregnant women, infants and children are especially at
risk.
Where is BPA found?
• Infant feeding bottles
• Plates, mugs, jugs, beakers,
• Microwave oven ware
• Storage containers
• Food & drinks can linings
2. DEHA [Di(2-ethylhexyl) adipate]
DEHA is one of several plasticizers (softeners) to which people have
daily exposure through food, water, air and consumer products. PVC
cling wrap contains DEHA, a hormone-disrupting chemical that can
leach into oily foods on contact and when heated.

DEHA exposure is linked to adverse effects on the liver, kidney, spleen,

bone formation and body weight. It is also a possible human
carcinogen, affecting the liver.
Polystyrene

Styrene can leach from polystyrene plastic.

Styrene is toxic to the brain and nervous system among workers with
longer-term exposures, but also adversely affects red blood cells, liver,
kidneys and the stomach in animal studies.
Why is styrofoam harmful to our health?

• Styrene (toxic chemicals) travels into

your food especially when food is hot
• Damage brain tissue
• Nervous/immune system damage
• Bio-accumulation (in our fish, in our
bodies)
Tips for safer, more sustainable food use of plastics
1. Avoid #7, labeled polycarbonate (PC) plastics. PC can leach harmful
bisphenol A (BPA). Other #7 plastics like copolyester, polyamide, acrylic
and polylactic acid (PLA) are safer choices because they don’t contain
BPA.

2. Avoid using plastic containers in the microwave.

Chemicals are released from plastic when heated. Instead, use glass or
ceramic containers, free of metallic paint. Note that “microwave safe”
does not mean that there is no leaching of chemicals. Avoid using for
fatty foods, because there is greater leaching of chemicals into fatty
foods.
Tips for safer, more sustainable food use of plastics
3. If You Do Use Plastic, Never Heat It
When plastic is heated, says Scientific American, it leaches chemicals
55 times faster than normal. So, never ever heat food in a plastic
container in the microwave, or pour hot food (especially liquid) into a
plastic container. Even if it says “microwave safe” on it, it’s still going to
leach chemicals. Microwave Safe simply means the container won’t
warp in the heat.

If you do use plastic, stick to #1, #2, #4, and #5. Those are safest. But
Plastic does not last forever.
 Remember!
• The more it’s heated and cooled, and heated and cooled, the more
the chemicals in that container begin to break down. And when they
start to break down, they break down into the food inside. As a result,
detrimental and expensive health issues can arise.

• Thus, it’s important try to make reasonable efforts to use plastic with
caution
Tips for safer, more sustainable food use of plastics
4. If you do use plastic water bottles, take precautions.
If you use a refillable water bottle, avoid polycarbonate (labeled #7 PC)
and instead choose bottles made of stainless steel, glass or safer
plastics like co-polyester or polyethylene.

If you choose to use a polycarbonate water bottle, avoid use for hot
liquids and avoid placing in the dishwasher to reduce leaching of BPA.
Discard worn or scratched bottles. Water bottles from #1 or #2 plastics
are recommended for single use only. However, avoid using harsh
detergents that can break down the plastic and increase chemical
leaching.
Tips for safer, more sustainable food use of plastics
5. Use Glass or Stainless Steel Containers
The best step you can take to cut down on your use of plastic is to
recycle all the plastic storage containers you have, and use glass or
stainless steel instead.
Proper thawing of food
Weigh its
Ultimately