Food safety in the kitchen!
Plastic is all around us. In the kitchen, this ubiquitous material is cheap and light, making it a common choice for items used in food preparation and storage. But food safety experts say whether plastics are safe to use or not can depend on the kind of plastic, how it is used and for how long. Plus, healthy home experts recommend alternatives that can be better for your health and the environment. Here are some tips about plastics in the kitchen to decide for yourself.
Check the type of plastics you own.
The Resin Identification Code, a small triangle with a number from 1 to 7 on the bottom of the container, indicates the plastic’s composition and if it’s food grade. “The safest options are usually 1, 2, 4 and 5 while 3, 6 and 7 are generally not recommended,” says Lahcen El Haddadi, food safety instructor and consultant at F&B Safety Solutions, which has worked with Buckhead Life Restaurant Group, among other businesses. Plastics that should not be used to store food include BPA (bisphenol A), PVC and polystyrene (hello, Styrofoam), as they are known for leaching chemicals.
Discard single-use plastics.
Don’t reuse plastic takeout containers or refill bottled waters, as they’re not made for that. The risks include consuming bacteria and chemicals.
Trash (or recycle, when possible) old plastics.
Plastic items, from cutting boards to food storage containers, should be replaced when they have signs of wear and tear, such as cracks, breaks and deep scratches. “[These] can trap bacteria that can spread to food,” El Haddadi says.
Repeated use can also release microplastics—small plastic particles— that can be ingested, says Ramie Little, vice president of business and legal affairs, Wellness Within Your Walls in Peachtree Hills, an educational resource group promoting healthier interior environments. For instance, one study published in American Chemical Society in 2023 showed a cutting board could shed up to 10 red Solo cups’ worth of microplastics over the course of a year. There is limited long-term health data on what effect that actually has on a person (but eating plastic with your carrots sure doesn’t sound appealing).
Another reason for shedding old plastics is that over time, they break down when exposed to heat from sources such as microwaves and dishwashers. When this happens, “they can release chemicals into food. Some of these are known to be toxic, while others have undetermined toxicity,” El Haddadi says.
Pick an alternative to plastic.
Too many unknowns with plastics for your liking? The team at Wellness Within Your Walls suggests BPA-free silicone and glass for food prep and storage. “Since glass is non-porous, meaning it does not absorb or release toxic chemicals or microscopic particles, it is especially preferred for hot foods,” Little says. Also, instead of plastic wrap, beeswax wraps are a natural, eco-friendly and reusable solution for fresh foods that require breathable storage options, such as cheeses, vegetables, herbs and baked goods. Other materials that are generally safe but have some limitations, notes Little, include stainless steel, which cannot be microwaved; foodsafe bamboo that deteriorates over time if it isn’t properly cleaned and isn’t microwave/dishwasher safe; and aluminum that should not be used with hot or acidic foods because of chemical leaching.
F&B SAFETY SOLUTIONS
404.942.8555
fbsafetysolutions.com
@fbsafetysolutions
WELLNESS WITHIN YOUR WALLS
404.365.9094
wellnesswithinyourwalls.com
@wellnesswithinyourwalls
