Have you used all kinds of plastic wrap correctly?

There are many brands of plastic wrap products in the market that promote their "freshness" function. What are the differences between these plastic wrap products and how can they be used for better freshness? Come and see if you're using it correctly.

Different materials and functions of plastic wrap

The different types of plastic wrap sold on the market have different materials and functions. The materials of plastic wrap can be roughly divided into three categories:

PE (polyethylene) cling film is mostly sold in supermarkets. PE cling film has good waterproof and breathable properties, making it particularly suitable for packaging fresh fruits and vegetables, frozen food, etc. But it is precisely because of its good breathability that it is not suitable for packaging foods with high fat content and easily damaged flavor by oxygen, such as pastries, cooked foods, etc. PE cling film can be used for refrigerator preservation, but cannot be used for microwave heating.

PVC (polyvinyl chloride) cling film, commonly found in wholesale markets, farmers' markets, and online. Its advantages are good transparency, high viscosity, and good elasticity. The disadvantage is poor thermal stability, which releases plasticizers that are not friendly to human health at high temperatures. Therefore, it cannot be packaged for meat, cooked food, greasy foods, etc., especially when used under high temperature conditions. This type of plastic wrap is more suitable for packaging vegetables and some agricultural products at room temperature.

PVDC (Polyvinylidene Chloride) cling film, which has the characteristics of good freshness, firmness and easy adhesion, and can prevent moisture evaporation, is mainly used for packaging and preservation of meat, cooked food, ham, and other foods. Most importantly, because its operating temperature range is between -60 to 140 ℃, it can be used for both refrigerator preservation and microwave heating.

It is recommended to choose carefully and use qualified cling film

Is it true that the news spread online that plastic wrap "breeds bacteria" and "may cause cancer"? In fact, as long as consumers choose cling films that meet relevant national standards, there is no need to worry about their safety. There are three main reasons for the increase in bacteria and faster spoilage of food covered with plastic wrap: food has been invaded by microorganisms before being covered with plastic wrap for storage; The storage environment is not clean or the temperature is too high; Improper storage or use of the cling film itself. The main function of plastic wrap is to inhibit rather than release or breed bacteria and other microorganisms, and most of the bacteria and other microorganisms present in food come from the food itself.

Regarding the controversial and worrying issue of plasticizers in PVC materials used in cling films, China's national standards and relevant regulations such as the "Food Safety Standards for the Use of Additives for Food Contact Materials and Products" (GB9685-2016) also impose strict limits on the use of plasticizers and the total migration of cling films, providing a certain guarantee for people's healthy use.

On demand purchase, worry free use

Different materials of plastic wrap have different uses, and consumers can choose according to their own needs. The following shopping tips can also help consumers better purchase and use plastic wrap.

1. Identify the material based on the color and ease of rubbing of the cling film. Generally speaking, the surface of the plastic wrap that turns yellow and is difficult to unroll by hand is mostly made of PVC material, while the plastic wrap made of PE material is white and easy to unroll by hand.

2. It is necessary to choose a cling film with intact packaging, flat surface, no bubbles, punctures, cracks, impurities, or foreign objects for easy use.

3. Pay attention to the production date and shelf life. Products with damaged packaging bags or exceeding the shelf life may harbor bacteria and mold.

4. Qualified plastic wrap does not have any odor. Flavored plastic wrap not only has a cross flavor with food, but also affects food safety. It should be avoided to purchase and use.

5. Pay attention to checking if there is a QS logo and production license number on the product packaging