Disposable tableware is very convenient!
To date, many have come to this conclusion, primarily because of the properties that it possesses. Disposable utensils (paper and plastic utensils) are unbreakable, light in weight, and do not require much space for storage, they are cheaper than glass ones.
Due to the fact that plastic utensils do not break and are easy to clean, sometimes they are used as reusable utensils, but few people thought about the harm that comes from disposable utensils.
Authoritative researchers have concluded that the reusable use of disposable tableware can lead to the appearance of malignant tumors, general fatigue and headaches. Allergies may occur bronchial asthma, even mutagenic changes in the body.
Consumer properties
Consumer properties of disposable tableware are those characteristics of disposable tableware that the consumer most often pays attention to when choosing dishes and which are the most important for its use.
- Safety of disposable food and drink utensils (i.e. it is important that they comply with hygienic and medical requirements).
- Aesthetic component: disposable tableware should be attractive appearance: a variety of colors, the possible presence of patterns, the absence of various kinds of deformations and the presence of foreign materials, etc.
- Heat resistance characteristics (preservation of temperature and resistance properties when in contact with hot drinks and food).
- Availability of a possibility of application both for cold and for hot dishes and drinks.
- The ability to use disposable tableware for storing food in the refrigerator and for heating or cooking food in a microwave oven, etc.
- The presence of such a property as frost resistance (for certain categories of disposable tableware).
- Resistant to chemicals such as alkalis, acids and fats.
- The presence of such a property as thermostaticity (the ability to hold dishes with hot food or drink in your hands and not burn your hands).
- Strength, resistance to deformation.
- Elasticity.
- For items such as knives and forks, the presence of their primary properties is to cut and prick without deforming these cutlery.
- Sustainability.
- Availability of various shapes and sizes.
- Disposable tableware should have sufficient capacity, and at the same time be compact and light in weight.
- Environmentally friendly and easy to recycle.
These plates are not eaten twice
Experts say: plates, forks, spoons and cups made of polymeric materials cannot be used more than once.
This even applies to plastic water bottles. It is strictly forbidden to pour milk or alcoholic drinks there - you will get a poisonous mixture.
The main rule when choosing disposable tableware is to carefully read the label. Each branded product must have a label showing what the packaging is made of. If there is no marking, then it is better to take care of your health and purchase the product in glass containers.
The PVC icon (PVC-polyvinyl chloride) or the number 3 in a triangle on the bottom of the bottle or plastic packaging warns the buyer about its toxicity.
In addition to harmless glass containers, there is harmless food-grade plastic, which is marked with letters:
- RE (PE)- polyethylene,
- PETF (PET) or PET (PET)- polyethylene terephthalate,
- RR (PP)- polypropylene.
- PS (PS)- means polystyrene (its code is the number 6).
- In addition, safety is confirmed image of a plate and fork, numbers 05 and 1.
Marking on disposable tableware - what does it mean?
Not all buyers know what the marking means and how such dishes can be used.
| This marking indicates that the cookware is made of polystyrene. It can only be used for cold foods. You should never heat food on them in the microwave. In this case, harmful toxins enter the food. In addition, alcoholic beverages should not be poured into dishes with such markings, since toxic substances are also released. The released styrene accumulates in the kidneys and liver and leads to various diseases. | |
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Plastic with this marking is made from polypropylene. Dishes with this marking can be used for hot drinks and foods. Such dishes can withstand up to +100 ° C. You can drink hot tea and coffee from polypropylene glasses, and heat food on plates in the microwave. You can't pour alcohol. From the contact of alcohol and polypropylene, toxins are released - formaldehyde and phenol. These toxins also affect the kidneys and liver, but there is still a chance of going blind. |
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Triangle on the package, consisting of three arrows, says the tableware is made from recycled material. Inside the triangle, as a rule, there are numbers. They talk about the type of processing. So if you see
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| Drawn on the packaging glass-fork sign means that the dishes are suitable for any dishes, including the first (hot). If the icon is applied to the packaging in this form, then the products can even be stored in such dishes. But if such an icon is underlined, plastic products are not intended to come into contact with food. |
Dangerous plastic
We often underestimate the danger it can pose to our health. It turns out that there is a relatively safe and dangerous plastic. Since we still have no way out, it is worth taking care of choosing the lesser evil. Some types of plastic are really dangerous.
Information about the material used in the manufacture of the packaging is located on its bottom in the form of a graphic symbol consisting of three arrows forming a triangle. In the middle of the triangle are numbers from 1 to 7, indicating the type of material from which the packaging is made.
What are these numbers?
1 - PET (PET)
Such plastic is mainly used in the production of disposable beverage containers. Typical PET packaging is mineral water bottles. Such packaging, even after careful cleaning, may release toxic chemical substances when reused. Never reuse this kind of material.
2 - HDPE (LDPE)
Low pressure polyethylene (high density) is used for the production of semi-rigid containers, it is one of the safest plastics and can be reused.
3 - PCV (PVC)
Polyvinyl chloride is very often used, for example, in the production of food packaging films. PVC is hazardous to health and can release toxins. When burned, PVC produces highly hazardous chemical compounds known as dioxins, which are often more dangerous than potassium cyanide.
4 - LDPE (HDPE)
The high pressure (low density) polyethylene used in many types of packaging (such as plastic bags) is considered recyclable and safer than many other plastics, but not as safe as plastics 2 and 5.
5 - PP (PP)
Reusable polypropylene is often found as a material for food containers. It belongs to the group of the safest plastics along with material 2 (HDPE).
6 - PS (PS)
Polystyrene is well known in the form of foam. PS releases toxins and should not be used as food packaging. It is also rarely used for this purpose due to the lower chemical resistance of polyethylene, but is present, for example, in lids for disposable coffee cups.
7 - OTHER (OTHER)
Never reuse plastic items marked 7. This group includes many types of harmful chemicals, including the highly toxic Bisphenol A (BPA), which can contribute to schizophrenia, depression, or Alzheimer's disease. In addition, eating foods that come into contact with BPA can lead to disorders of the nervous and endocrine systems, and even cancer. Never use such products in microwave ovens that allow BPA to penetrate deeper into food.
It is most often found in:
In order to avoid poisoning from packaged food, simple nuances should be taken into account.
First of all, it should be remembered that disposable tableware is disposable.
Currently, plastic is an integral part of our lives, and it will not be possible to get rid of it quickly in the kitchen. But you can try to minimize the harmful effects of plastic on our health. For this:
1. Use only plastics marked 2 (HDPE) and 5 (PP) for food storage.
2. Do not use other categories of plastic for food storage, but recycle it. Do not reuse PET bottles or microwave food in the food trays you bought them in (unless the packaging says they are suitable for this purpose).
2. Do not microwave food in packages containing bisphenol (Group 7), do not pour hot liquids into them, and do not wash in the dishwasher.
3. Use all plastic packaging in accordance with the instructions on them (recommendations for temperature, use of the dishwasher, etc.).
4. Don't buy mineral water in plastic packages that have stood in the sun, and it is best to buy drinks (including such as milk, kefir, yogurt) in glass containers.
Disposable packaging and utensils are designed to be used once. It is not worth leaving them in reserve for storing other products.
After use, the thin protective layer on the plastic is destroyed, and these dishes cannot be reused.
Always pay attention to the appearance of the package, its integrity, clarity of the inscription, expiration date.
Principle 1.
Disposable tableware can be used strictly for its intended purpose
Each type of disposable tableware has an indication of what it is intended for: for cold, for hot, for cold drinks, for alcohol, etc. If you pour a hot drink into a glass intended for cold, the plastic begins to release toxic substances.
principle 2. Never leave the product in an open jar, even in the refrigerator. Either buy a smaller package or close tightly.
Principle 3.
You can not store any products in disposable dishes, especially in used ones.
After using disposable tableware, the protective layer is destroyed, and when products, such as sugar, are stored in it, toxic substances pass into the product.
Principle 4. Meat and cheese are better not to take in the package.
Principle 5.
Plastic dishes are not intended for ethanol-containing substances - alcohol.
Ethanol is an aggressive solvent. The toxic substances in the plastic begin to dissolve and end up in the drink.
Principle 6. The best option for disposable tableware is paper.
Principle 7.
Often the composition of plastic dishes includes melamine, which is especially abundant in bright multi-colored dishes intended for children. In its normal state, it is not dangerous, but if you put something hot on a plate, medanin begins to release toxins that enter the human body with food.
Paper is cellulose. Even if its particles enter the body, nothing bad will happen.
Plastic bottles impair potency
While disposable cups are usually thrown away, convenient plastic bottles often remain in use.
In them by no means can't pour milk, since fats in it are able to dissolve some polymers, alcoholic drinks, kvass, compote. Polymers tend to "age" under the influence of ultraviolet radiation, high temperatures, so over time they begin to release substances harmful to humans.
Scientists from the Department of Epidemiology at HSPH and Harvard Medical School have come to the conclusion that plastic bottles are not as harmless to health as is commonly believed.
The constant consumption of drinks from plastic bottles more than two-thirds increases the body's levels of the chemical bisphenol A, which affects sex hormones, says Associate Professor Karin H. Michels.
This substance, which itself resembles the female hormone estrogen, is used in the production of food and drink packages and jars, as well as baby bottles. The study found that the levels of bisphenol A in the urine of subjects who drank all drinks from plastic bottles for a week increased by 69.
Heating plastic bottles, which parents do when they want to warm milk for their babies, introduces the chemical into the liquid contents in dangerous amounts. "This is a concern, as children may be particularly susceptible to bisphenol A, which can lead to disruption of the hormonal glands," says Michels. Previous research has shown that high BPA intake is associated with birth defects, growth problems, and an increased risk of heart disease and diabetes.
For the manufacture of containers, equipment, utensils, inventory, packaging, materials are used that are approved by the USSR Ministry of Health for contact with food products.
Food utensils, equipment coating” containers are made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.
These materials must meet the following requirements:
not have a negative impact on the biological value of the product, not worsen the organoleptic properties of products or prepared food;
ensure the protection of food products from contamination from environment;
have a smooth, polished, non-porous inner surface.
Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in enterprises Food Industry, cutlery, containers for transporting liquid products, washing baths, etc.
Stainless steel of some food grades has high anti-corrosion properties, resistance to aggressive environments of food products. Stainless steel products are durable and long lasting.
Aluminum utensils. Aluminum, duralumin and their alloys are used as a material for the manufacture of dishes. Aluminum and its compounds have low solubility in a liquid aggressive food environment. Aluminum utensils, especially those made from alloys, are susceptible to table salt, some organic acids contained in vegetables, fruits, berries. At the same time, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid content. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum utensils. To improve the anti-corrosion properties of aluminum utensils, modern methods processing - the inner surface is ground, polished, varnished, made matte silver, etc. Aluminum alloys are used to make foil, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys includes impurities of some metals that can have a harmful effect on the human body, so the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).
Dishes made of iron and cast iron. Iron is a common material for the manufacture of cooking pots, containers, equipment, buckets, pans, baking sheets, enamelware. Iron is not stable and is easily oxidized and forms compounds that dissolve in liquid food, causing a change in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Without coatings, only baking sheets and pans are used, on which food is cooked in the presence of fat (fat, covering the surface of iron, prevents the oxidizing action of oxygen). Coatings of enamel, tin (tinning), zinc (galvanized dishes) are used for iron utensils.
Enamelware. It is an iron dish, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide.
Enamel can be white or tinted (by introducing oxides of manganese, chromium, etc.). Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since, in case of violation of the recipe, compounds that cause food poisoning(lead, antimony, etc.). Enamelware is not used in enterprises Catering and trade, as it has poor impact resistance and thermal stability - with a sharp change in temperature and impact, cracks and chips form, exposing iron. Dishes with chips should not be used for cooking and storing food.
Ceramic tableware. Pottery includes earthenware, glazed (pottery), faience, porcelain and majolica dishes.
Clay glazed dishes. Pottery is currently not widely used. They are made from clay fired in a kiln. Glaze is applied to the inner and outer sides of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (litharge). A special grade of fritted glaze with a lead content of about 12% should be used for pottery coatings. The fritted glaze is highly durable and does not contain easily soluble lead compounds. On the industrial enterprises manufacturers of enameled and pottery, the local sanitary and epidemiological service should exercise strict control over the quality of enamels and glazes.
Faience and porcelain dishes. It is a clay product, somewhat different from each other in chemical composition and manufacturing technology. Outside and inside the products are covered with glaze. The glaze of earthenware products containing lead (to give shine) is not particularly durable. During the operation of products, a network of small cracks appears, chips are easily formed. The use of such utensils is not permitted.
Glaze porcelain ware has greater strength, hardness and resistance to acids.
Porcelain and faience are used to make tableware and tea utensils.
Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for food contact. The glass must be highly resistant to the acids contained in the products. There are special grades of heat-resistant glass that are used to make pots and pans used in everyday life. Glass of shock-resistant and acid-resistant grades is used for the manufacture of pipelines at dairies, wineries and other food industrial enterprises.
If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. If chips appear along the upper edge, glass products should be rejected. It is not allowed to use glassware made of glass with foreign inclusions, as they reduce the durability of products.
Wooden utensils, containers, equipment. The tree is widely used for the manufacture of cutting boards, small implements (mixers, rolling pins), barrels, barrels, chairs (blocks) for cutting meat and fish, etc. The tree does not adversely affect the quality of products, does not change their organoleptic and physical properties. chemical properties, does not corrode, does not give harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be exposed to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or exclude the ability to absorb liquid substances, wood products are impregnated from the inside or coated with varnishes or resins approved for contact with food products. For the same purpose, wood products are lined from the inside with liners made of synthetic materials.
Wooden containers are used to store fermented and salted vegetables and mushrooms, salted fish and corned beef, tomato paste, butter, marmalade, feta cheese, sour cream, cottage cheese and other products.
Paper containers and packaging. Sheet paper is used as a packaging material for solid foods. Disposable tableware (paraffinized glasses for ice cream and sour cream, plates, etc.) is made from paper pulp impregnated with paraffin of permitted brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat, and prevents the products from drying out. Increasingly, paper is being used in combination with synthetic materials.
For drawing inscriptions and drawings on paper, paint is used that is approved for use by the State Sanitary Inspectorate. On the surface of the product, paints should not leave an imprint (cottage cheese) or impart an extraneous smell to it. The use of such paints should not be allowed. Also, the use of paints containing soluble toxic substances is not allowed.
For packing confectionery cardboard and corrugated cardboard are used - a type of paper made from straw or wood pulp and waste paper. Cardboard and corrugated cardboard are used for packing products with wrappers. For packaging confectionery products without wrappers carton boxes the inside should be glued or lined with parchment or sub-parchment. Currently, a combination of cardboard and synthetic materials is used.
polymeric materials. In the food industry, public catering and trade and warehouse networks, products made of polymeric materials are increasingly being used.
Polymeric materials are used for the manufacture of machine parts and refrigeration units, pipelines, containers, and packaging materials.
Polymeric materials (raw materials and products) are produced at different chemical enterprises and according to different technologies and may have different physical and chemical properties. In this regard, the SES is assigned a large role in organizing and conducting preventive sanitary supervision over the production of products made of polymeric materials and their use in food enterprises.
The advantages of products made of polymeric materials include their strength, lightness, and good preservation of food products.
The disadvantages of polymeric materials include the ability to acquire negative properties over time - "aging". Under the influence of elevated temperatures, UV rays, air oxygen and other factors, complex chemical transformations occur in polymers, as a result of which the properties of polymers deteriorate - strength, elasticity decrease, brittleness, surface tarnishing appear, fat and dyes are adsorbed on it, after disinfection it remains the smell of chlorine, in addition, low-molecular toxic substances are formed in the polymer mass, which are soluble in a liquid food medium and have an adverse effect on the human body.
Due to the possibility of a negative impact of polymers on the human body, it is recommended to use products in strict accordance with the purpose indicated by the stamp on each product - “for cold water”, “for food”, “for hot dishes”, etc.
The following groups of polymers are most widely used: polyolefins, polyvinyl chloride, fluoroplastics, polystyrenes, polyacrylates, aminoplasts, polyethylene terephthalate (lavsan), polycarbonates, epoxy compounds, cellulose-based materials, rubber, combined compounds.
Polyolefins. This group includes polypropylene and polyethylene of low and high pressure. Polyethylene has a high chemical resistance to aggressive compounds, moisture-proof, frost-resistant. Withstands temperatures from -15° C to 110° C. Subject to aging under the action of atmospheric oxygen and UV rays. Polyethylene in the form of films is used for packaging products of various types (bread, milk, fish, confectionery, bulk products, etc.). Polyethylene bags as liners in barrels are used for storing fish products in brine, pickled and salted vegetables. Sulphated potatoes are transported in polyethylene bags. Bags with a capacity of 0.5 and 1 l are used as containers for milk and dairy products. Polypropylene is used to make canning lids, serving trays, dishwasher parts, etc.
Polyvinyl chloride. Possesses durability, hardness, is chemically resistant, maintains temperature from _io °c to 65 °C. Pipelines, parts of equipment, small containers for food products are made from polyvinyl chloride. From a variety of polyvinyl chloride, a Saran-type shrink film is used, which is used in the food industry for packaging bird carcasses and sausages. Another variety, polyvinyl alcohol, is used to make sausage casings and coatings for hard cheeses.
Fluoroplastics. They have heat resistance, frost resistance, chemical resistance, strength. Used as a coating for pans for frying fish.
Polystyrenes. Possess hardness, moisture resistance, resistance to fats. The disadvantages include instability to impacts and temperatures above 80°C. Polystyrenes are used for the manufacture of packaging for cheeses, meat and dairy products, dishes, trays, graters, parts of refrigerators, etc.
Polyacrylates. Resistant to aggressive environments. A variety of polyacrylate - organic glass - is used in the confectionery and baking industry as containers for dough, liquid yeast and fruit and berry masses. Parts for milking machines are made from plexiglass.
Aminoplasts. One polymer from this group, melalite, is a decorative layered plastic used as a facing material for tables and walls in public catering and trade establishments.
Lavsan. Possesses durability, heat resistance, is steady against light and acids. Lavsan is used to filter milk, it is used to sew bags for whey extrusion in the manufacture of cottage cheese.
Polika rbonata. They are durable, resistant to aggressive media (fruit juices, fats, alcohol, disinfectant solutions), do not change the color of the product. Withstand heating up to 140°C. They are used for the manufacture of utensils for feeding aircraft passengers.
Polyamides (kapron, kaprolon). They have durability. The disadvantages include instability to fats, alkalis, the action of molds and bacteria. They are used for the manufacture of parts of creaming machines that do not come into contact with cream (karon), and parts of machines that come into contact with milk and meat (karolon).
Epoxy compounds. In the form of epoxy resins, they are part of the internal coatings of metal containers for wine, beer, juices, as well as varnishes for coating cans from the inside. Resistant to alkalis, disinfectants, steam treatment.
Cellulose-based materials (cellophane, etc.). They are resistant to low temperatures, fats. They do not have moisture resistance. Used for making films. Three-layer cellophane is used for the manufacture of sausage casings. Cellophane coated with nitro varnish is used for packaging pasta, fish cooking, ghee, popcorn, confectionery, frozen foods. Plumbing equipment is made from cellulose-based materials.
Rubber. Polymeric materials obtained on the basis of natural and artificial rubber. They contain toxic fillers, their dissolution in the mass of the product and causes the toxicity of rubber products during aging. Gaskets and seals for machine parts are prepared from rubber. In the food industry, rubber-based films (escaplain, etc.) are used. Films are used for packaging frozen and hygroscopic products (sublimated) - fruits, as well as for culinary products and peelless cheese.
Combined materials. Combined materials are widely used:
a combination of polymer films (more often polyethylene), cardboard, paper, foil - for packaging food concentrates;
In this article:
From right choice materials depends not only on the cost of production, but whether it reaches the buyer at all, because the sanitation station strictly evaluates not only compliance with technological process and the quality of the raw material base.
What are plastic utensils made from?
There are two options:
1. granulate- translucent plastic granules of polystyrene or polypropylene, 3-4 mm in diameter.
Manufacturers and sellers:
- Kuskovsky chemical plant,
- Guryev chemical plant,
- OOO Tomskneftekhim,
- CJSC "Khimpek"
- CJSC PETROPLAST,
- LLC "Polymeria"
- LLC "Polymercapital"
- LLC Boom Polymerov,
- OOO "Aglomer"
- "Maxiprom" LLC,
- LLC "Contact PKF",
- Panplast LLC,
- Interplast Group LLC
- and etc.
2. Polymer tapes made of polystyrene or polypropylene, packed in ready-to-use rolls.
You can buy polymer tapes from domestic enterprises:
- Moscow refinery,
- JSC "Belplast",
- Vladimir Plant of Film Materials,
- CJSC Stirolplast,
- CJSC "Georg Polymer",
- CJSC Alkor,
- LLC "Package of Offers",
- LLC NPP "Simplex",
- Folimpeks LLC,
- LLC «Lion Group»
- and etc.
Certification according to GOSTs
Plastic tableware is certified as a food contact product, so only primary plastic is suitable as a raw material base for its production. That is, the option of raw materials made from recycled "plastic waste" - used bottles, packaging, cups cannot be considered even as a temporary alternative.
It is allowed to use only polymer waste (film scraps) own production crushed into special apparatus- crusher.
Film for the production of plastic utensils must be certified according to GOST 12998-85, 26996-86, 10354-82; granules - comply with GOST 26996-86.
The secret of signs: labeling disposable tableware
For sorting polymer products was developed international marking- a triangle of arrows with a number inside. Next to the number (or under the triangle), the letter code of the plastic used in the manufacture of the product must be indicated.
To obtain a quality certificate, the finished product must comply with the norms of sanitary and epidemiological rules GN 2.3.4.972-00 "Maximum permissible amounts of chemicals released from materials in contact with food."
Myths and reality of the harm of plastic utensils
Of course, it is difficult to call useful products made chemical industry. But are there so many completely natural and environmentally friendly products in our everyday life? The real danger of plastic is its misuse.
Safety regulations:
- Do not store food in plastic packaging for a long time.
- You should carefully study the labeling: polystyrene products are not intended for hot drinks and use in the microwave.
- For children's dishes, the best option is a transparent base and colorful pictures on the outside.
- The brighter the color, the more dye (melanin) in the material, which can cause allergic reactions. Therefore, white or transparent dishes are suitable for everyday use.
And the most popular mistake of our compatriots is the reuse of plastic products in order to save money. Such dishes are not intended for washing: plastic layers can decompose under the influence of cleaning agents, oxidize and form carcinogens.
Polyolefins(polyethylenes of various densities, polypropylene, modified grades of these polymers) are the most economical and widely used synthetic polymeric materials in the food industry. They are obtained by polymerization of unsaturated hydrocarbons of the olefin class. Of the additives, only stabilizers, antioxidants and dyes are usually used. Heat resistance 110-150°, frost resistance from -15 to -75°. The physiological safety of these materials has been proven. Because of the potential for odors to develop as the ambient temperature rises, polyolefin utensils are primarily intended for contact with cold foodstuffs.
PVC(vinyl plastic, plastic compounds), copolymers of vinyl chloride, polymers of the vinyl series are obtained by polymerizing vinyl chloride and introducing various additives (stabilizers, plasticizers, fillers, dyes) into the finished polymer. Heat resistance about 65°, frost resistance -10°. Hygienically limiting is the possibility of migration of toxic additives and monomers from the polymer composition.
With an appropriate selection of additives, the use of polyvinyl chloride in the food industry is not objectionable for packaging cold food products.
Polystyrenes(conventional polystyrenes, high-impact, copolymers) are obtained by polymerization of styrene. Impact-resistant plastics are a mixture of polystyrene with rubber, which increases the mechanical strength of the material. Heat resistance does not exceed 80°. The use of polystyrenes for food contact is limited mainly by the migration of the styrene monomer.
Polycarbonate(diflon) is obtained by polycondensation of monomers - diphenylpropane and acid chloride carbonic acid. Plastic usually does not contain additives. Heat resistance 125-140°. The possibility of using polycarbonate dishes is determined by the migration of diphenylpropane, the magnitude of which is small. From a hygienic point of view, polycarbonate is one of the most promising polymeric materials for the manufacture of a variety of food utensils.
Aminos(melalite) - pressed materials based on urea - or melamine-formaldehyde resins. The composition of aminoplasts includes fillers (wood and cotton cellulose, asbestos), dyes and lubricants. Heat resistance 100-120°. Currently, melalite utensils are only allowed for serving aircraft passengers. The widespread use of tableware made from this material is limited by the migration of formaldehyde.
Although other types of polymeric materials are used in the food industry, they are of limited use for the manufacture of dishes.
AT recent times An increasing number of items used in everyday life are made of polymer and similar materials. This includes most of the kitchen utensils, and all kinds of containers, and utensils, and disposable food packaging.
Every year the volume and range of materials and products from them intended for contact with food products is increasing. Of course, the quality of these materials affects the safety of products. A lot of things have a significant impact on the safety of trays and plates that come into contact with what we eat: material production technologies, basic raw materials and their components, application conditions finished product, terms and conditions of storage, etc.
The outstripping growth rates of consumption of polymeric materials in comparison with many others are due to the unique set of properties of synthetic and natural polymers and products made from them.
Most often, plastic utensils are made from the following materials:
- polystyrene (PS marking, can be used up to a temperature of 70 ° C), disposable polystyrene tableware is more fragile and is intended mainly for cold food and drinks;
- polypropylene (PP marking with the possibility of using up to a temperature of 110 ° C), such dishes can be used for hot dishes and drinks, including soups
- polyolefins, polyvinyl chloride, regenerated cellulose (cellophane), polyesters, polyethylene terephthalate, polyamide, etc., which often contain non-polymeric components such as foil, paper, fabric.
Hygienic assessment of materials and products in contact with food products is carried out in accordance with the Technical Regulations of the Customs Union "On the safety of packaging" Decision of the Customs Union of August 16, 2011 N 769 "On the adoption of TR TS "On safety of packaging" (together with "TR TS 005 /2011. Technical regulation Customs Union. On the safety of packaging).
To determine the possibility of contact of the polymeric material with a specific food product, sanitary-hygienic and toxicological studies are carried out. Their goal is to identify chemicals and their quantities that can pass into food, drinks. The choice of priority contaminants in what we eat, and methods for their analysis, is determined by the formulation of the polymer composition and the properties of its ingredients.
What should you pay attention to when purchasing plastic containers or utensils?
- marking indicates the material from which the product is made, under what conditions, what temperature regime, these containers should be used. Containers that can be used for food contact display a fork or shot glass icon.
In general world practice, the following designations are used:
PET or PETE- polyethylene terephthalate. Used for the manufacture of packaging (bottles, boxes, cans, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for various kinds of powders, bulk food products.
HDPE (HDPE)- low pressure high density polyethylene. Used for the manufacture of articles in contact with food, for the manufacture of toys. Considered safe for food use.
PVC or PVC- polyvinyl chloride. Used for pipes, tubes, garden furniture, in floor coverings, for window profiles, blinds, bottles detergents and oilcloths. The material is potentially hazardous for food use.
LDPE (LDPE)- high pressure low density polyethylene. It is used in the production of plastic bags, flexible plastic packaging and for the manufacture of products approved for the packaging and sealing of medicines.
PP- polypropylene. Used in the automotive industry, in the manufacture of toys, as well as in the food industry, mainly in the manufacture of packaging. Polypropylene withstands high temperatures, so the dishes can be used for hot food and drinks. Contact with alcohol is possible, but not desirable.
PS- polystyrene. Used in the manufacture of building insulation boards, food packaging, cutlery and cups, CD boxes and other packaging (food film and foam), toys, dishes, pens, and so on.
Polystyrene utensils are suitable exclusively for cold foods and soft drinks, because when heated or in contact with hot, it releases styrene, a highly toxic substance. Under no circumstances should polystyrene containers be used for hot food, hot drinks, for heating food in a microwave oven, or as containers for alcoholic beverages.
OTHER or O- others. This group includes any other plastic that cannot be included in the previous groups, is not toxic to the environment.
- smell - high-quality plastic dishes will not have any smell;
- dye - must be durable and not washed off when in contact with water and detergents;
Plastic utensils have their own best before date. The higher it is, the safer the material from which it is made. You can find out the expiration dates from the seller, who is obliged to provide a certificate for the products.
- tightness. The container should allow as little air as possible inside, it is from contact with air that most products deteriorate, even if they are stored in the refrigerator.
- information, offered to the buyer together with the goods, in without fail must contain information about the name of the product and the manufacturer, the location of the manufacturer, the main consumer properties of the product, the rules and conditions for the efficient and safe use of dishes;
- an important factor when buying any cookware is price- cheap plastic tableware may be made of low-quality materials hazardous to health.
Also, pay attention to frost resistance of containers and resistance to temperature differences. Many modern products tolerate temperatures quite comfortably, with an amplitude from minus forty to plus one hundred and forty. And at the same time, you can use them as in freezer as well as in the microwave. Plastic utensils that can withstand such a temperature variation have the terms Duroplast and Thermoplast in their marking, which indicates its strength and the absence of deformation from temperature changes.
Disposable tableware should be disposed of immediately after the first use!
- With prolonged use, disposable tableware, especially made of plastic, begins to release harmful substances into food.
- Reuse of plastic bottles is often practiced in everyday life. It is possible to reuse this type of container if the term PET is included in the marking, allowing this to be done. But if you see a three in a triangle or the term PVC in front of you, it’s better not to risk it and just throw away such a bottle.
- In dishes made from the substance "melamine", an increased content of formaldehyde is determined. This type of dish is dangerous.
Be careful when purchasing plastic products that come into contact with food, use them only for their intended purpose, take into account the points of storage and care.