THE PANIC OVER PLASTIC
Misuse of food packaging material can have deadly consequences. Exper t says consumers should mind their behaviour while using these containers for the intended purpose
TO USE PLASTIC SAFELY, CONSUMERS MUST CHANGE THEIR BEHAVIOUR
After the pilot whale was found dead last month with 80 plastic bags clogging its stomach, data has been circulated everywhere confirming plastic takes years to decompose.
But while plastic is knowingly bad for the planet, the synthetic material can also be detrimental to health if used inappropriately.
For consumers to keep themselves pro
tected when it comes to the use of plastic food containers, they should understand clearly the various types and, more impor
tantly, their purpose. Expert in food sci
ence Asst Prof Nattapol Tangsuphoom of
Mahidol University’s Institute of Nutri
tion explained that there are two major groups of container plastic — polyolefin and polyester. Polyolefin can be divided into two subtypes. The first, PE (polyethylene) is divided into low-density PE (LDPE) like ziplock bags and thin food bags (for food that is not hot), and high-density PE (HDPE), which is thicker and harder like grocery bags, hot food bags and milk bottles. The second subtype of polyolefin is PT (polypropylene), which is used to make thicker and harder containers.
Polyester has two subcategories. First, polyethylene terephthalate or PET, which is the most common and widely used for beverage bottles because it’s clear, strong and light. Also heat and cold tolerant, PET is able to keep the fizz in carbonated soft drinks because the material’s surface can prevent gas from penetrating. Lastly, polycarbonate is also clear but is harder than PET. Examples of polycarbonate containers are fitness water bottles.
“Before these different types of plastic become what they are, chemicals like monomers and plasticisers are added to them to give each of them the characteristics that we need. Different types of plastic contain different levels of different chemical compounds,” said Nattapol.
Possible threats that stem from chemical compounds in plastic contaminating food, he added, are mostly a result of the misuse of plastic containers.
“It’s either using a wrong type of plastic for a wrong type of job such as putting hot food in heat-intolerable plastic or misusing the real purpose of plastic such as recycling single-use containers,” commented Nattapol.
When making certain types of plastic containers, chemical compounds are added and precisely calculated to suit their objectives. For example, single-use containers have a certain amount of compounds suitable only for one-time use. If consumers keep reusing them, these single-use plastic containers are likely releasing chemical residue — a situation that is otherwise not supposed to cause any problems if they are only used once.
Although the issue of plastic container misuse does ring alarm bells among consumers and food manufacturers alike, it doesn’t mean people should be overly anxious and avoid using plastic altogether. According to Nattapol who researches food safety, Thailand’s Food and Drug Administration (FDA) certification as well as FDA assessment protocols in other countries can be used as a reassurance that food contacting materials are safe to use.
“Especially if we buy food from a trusted source, we can rest assured to a certain extent that containers do not contaminate the food. But again if the containers are misused, that’s a different story.”
Health hazards caused by chemical contamination from plastic containers are usually long-term. Accumulation of monomers or plasticisers can increase the likelihood of cancer or hormonerelated abnormalities.
Acute conditions are usually rare, said Nattapol, unless we eat, for instance, a melted piece of plastic.
On the consumer side, to prevent chemical contamination from plastic containers, Nattapol suggested that the only solution is to use them correctly. “Plastic containers designed for readyto- eat meals are mainly for convenience which means they are not supposed to be reused. If you really want to recycle them, do not use them with hot food or for reheating. Consumers should reuse plastic con
tainers that are only designed for reuse.”
And it is paramount to bear in mind that plastic, like many other types of material, has a “best before” date.
“Take bottled drinking water, for example. They have an expiry date. And people wonder if water can expire. The expiry date printed on drinking water bottles does not belong to the water but rather the plastic that the water comes packaged in.”
“Consumers should also take a closer, more careful look when using or buying plastic containers,” he suggested. “Even if they are not labelled properly, single-use plastic containers are mostly thin. Multiple-use ones will be thicker and, of course, more expensive.”
The food industry is known to use tremendous amounts of plastic, not only to wrap the end products but also throughout the entire manufacturing process. For the fight against plastic waste, Nattapol said that the sole solution is to come up with materials to replace plastic or plastic that is friendlier to the planet. Though not an absolute way out, biodegradable plastic — the type that does not leave micro plastic on Earth — can be helpful, at least for now.
“The food industry has to redesign plastic packages and containers so that they are healthy, light, convenient and cheap. In terms of measures from the state, personally I think a plastic bag charge [like practised in IKEA] can be most effective.”
And cutting all unnecessary plastic packaging and containers is what everyone has to do.
“Small seasoning bags, plastic cutlery and straws. These are unnecessary. To use plastic safely, consumers must change their behaviour too. Bring their own cutlery while going out or avoid seasoning. All this is only for consumers to use plastic properly so that they do the least harm.”