A plastic wrap is a type of packaging product made primarily from ethylene through polymerization reactions. It is commonly used for microwave food heating, refrigerator food preservation, packaging of fresh and cooked foods, and has widespread applications in the food packaging fields of household life, supermarkets, hotels, restaurants, and industrial production. Plastic wrap is favored for its convenience, affordability, and aesthetic appeal. Currently, food packaged with plastic wrap is随处可见 in both large and small supermarkets and is increasingly accepted by more and more households. With just a simple cover, plastic wrap preserves the flavor of food and brings great convenience to cooking. However, due to the widespread addition of plasticizers during the production process, the impact of plastic wrap on human health has also drawn public attention. More and more research findings show that this seemingly convenient option is actually not safe. Some foods, in particular, should not be covered with plastic wrap, as not only does it fail to preserve freshness but can also pose harm to the body.Shantou Catering ContractService company Hongyuan invites you all to take a look!

One: The Dangers of Plastic Wrap to Human Health

To enhance its adhesion, transparency, and flexibility, a certain amount of plasticizer is added to PVC food wrap. However, the plasticizer contains a compound that significantly disrupts the human endocrine system and alters hormone metabolism. Over time, the fats in food can easily dissolve harmful substances from the wrap, and when heated, it accelerates the release of the compound into the food. Consumption can lead to health issues such as breast cancer in women, congenital defects in newborns, reduced sperm count in men, and even mental disorders. Currently, plasticizers are restricted in use in Europe and are banned outright in South Korea.

TwoShantou Catering ContractPlease note: Be sure to differentiate between the types of cling film before use.

The market's cling film is generally divided into two categories: one is standard cling film, suitable for refrigerator preservation; the other is microwave-safe cling film, which can be used both in the refrigerator and in the microwave. Consumers should pay close attention to distinguish their usage. Cling film not marked as microwave-safe should not be used for cooking or heating in the microwave. Even if some cling films claim to be microwave-safe, they should not be used for extended periods to prevent the film from melting and sticking to the food due to rising temperatures. There should be a 25-millimeter gap between the cling film and the food surface. Choosing heat-resistant glass or ceramic plates to cover food instead of cling film is an old but effective method, as it avoids the melting of the film and the absorption of plasticizers into the food.

To avoid any harm caused by cling film, Shantou Catering Contracting suggests that you try not to heat food with it.

Phthalates and DEHA, among other chemicals, may be present in cling film, which can produce carcinogens when heated in a microwave. Therefore, when packaging food with cling film, avoid microwaving or heating in steamers or rice cookers; always remove the film even if it's not in contact with the food. For regular food storage, opt for covered ceramic bowls or stainless steel containers instead. If possible, use your own paper to wrap meat when purchasing. When using an uncovered ceramic bowl for food, do not fill it to the brim to prevent the cling film from touching the food.

Four, there are different types of cling film, but not everything can be covered with it, such as:

1. Fruits and vegetables with high water content, such as apples, pears, rapeseed, and chive tops, are suitable for use with plastic wrap. Using plastic wrap not only helps preserve them longer but also increases certain nutrients. In this study, American scientists found that 100 grams of chive tops wrapped in plastic wrap had 1.33 milligrams more vitamin C after 24 hours than those not wrapped, while rapeseed and lettuce leaves had 1.92 milligrams more.

2. However, the experimental results for radishes, cucumbers, and green beans were completely opposite. After one day of storage, the vitamin C content in 100 grams of radishes wrapped in plastic wrap decreased by 3.4 milligrams, while green beans lost 3.8 milligrams. For cucumbers, the vitamin C loss after a day and a night of storage was equivalent to that in five apples.

Shantou Catering ContractHonyuan informs you of the essentials for using cling film.

When heating food, cover the container with plastic wrap and then poke a few small holes in it with a toothpick or similar pointed object to allow moisture to evaporate and prevent the plastic wrap from bursting due to gas expansion.

When heating food with high oil content, the cling film should be kept isolated from the food, avoiding direct contact between them. This is because as the food is heated, the food oil may reach very high temperatures, causing the cling film to tear and stick to the food.

3. The heat resistance temperatures labeled on various brands of cling film vary, with some differing by about 10℃. When the temperature inside a microwave is high, it typically reaches around 110℃, so when prolonged heating is required, it's advisable to opt for cling film with higher heat resistance.