Bangkok:Social media has been abuzz with warnings about the potential health risks associated with the incorrect use of plastic bags, particularly the risk of cancer. The alerts emphasize the importance of using the appropriate type of plastic bag for specific food temperatures to avoid contamination.
According to Thai News Agency, experts, including Assoc. Prof. Dr. Busarin Jongcharoenyanont from Kasetsart University, have confirmed that using the wrong type of plastic bag can indeed lead to the release or migration of dangerous chemicals from the plastic into the food. Some of these chemicals are classified as carcinogens, which, if accumulated in the body, could pose significant health threats.
Plastic bags are crafted from various polymers, each with distinct temperature resistance capacities. When subjected to temperatures beyond their limits, these plastics can release harmful substances. For instance, heat-sealable bags made from Polypropylene (PP) can withstand up to 100 degrees Celsius, while cooler bags made from Low-Density Polyethylene (LDPE) excel in cold conditions, tolerating temperatures as low as -50 degrees Celsius.
It is critical to avoid using heat-resistant bags for freezing, as they may become brittle and break, leading to potential contamination. Similarly, placing hot food in cooler bags can alter the polymer structure, enhancing the leaching of chemicals into the food. Experts suggest allowing hot food to cool before transferring it to freezer bags for safe storage.
Additionally, plastic shopping bags, commonly used inappropriately for packaging food, pose significant risks. Despite being lined with paper, these bags can still facilitate chemical transfer to food items, particularly fried foods. Consumers and retailers are urged to use heat-resistant bags or PP plastic containers for better safety.
The verification of these warnings underlines the importance of choosing the right packaging to mitigate long-term health risks associated with carcinogens.