Household style fresh-keeping bag

PE and PVDC fresh-keeping bags are relatively safe. PE is mainly used for packaging fruits, vegetables, etc., while PVDC is mainly used for packaging some cooked food, ham, etc. Although PVC fresh-keeping bags are widely used for outer packaging of food, vegetables, etc., they have certain potential hazards to the human body. The hazards mainly come from two aspects: first, the residual amount of vinyl chloride monomer in the product (the safety limit standard for vinyl chloride on the human body is less than 1mg/kg), and second, the type and content of processing aids used in the processing process. There are two substances in PVC that have carcinogenic potential, one is VCM (vinyl chloride monomer) and the other is DEHA (plasticizer). If the content of VCM is within the range of 1 PPM (parts per million), it is non-toxic. If it exceeds the standard, there is a possibility of carcinogenesis, while plasticizers will be released at high temperatures and harmful to the human body. Therefore, in 2005, the General Administration of Quality Supervision, Inspection and Quarantine strictly prohibited enterprises producing PVC from using plasticizers, and prohibited the use of PVC fresh-keeping bags to package meat, cooked food, tofu, and other directly edible items.

When choosing a fresh-keeping bag, the following points should be noted:

1. Pay attention to the material indicated on the product label: Polyethylene bags (PE) are now widely used for food packaging; Polypropylene bags (PP) have high transparency and are mainly used for packaging bread, snacks, etc; Polyvinyl chloride bags (PVC) can also be used for packaging perishable foods such as vegetables and fruits, but cannot be used for packaging oily foods or for heating in microwave ovens.

When heating food in a microwave, choose a fresh-keeping bag with a "microwave specific" label.

3. Refrigerated and frozen foods in the refrigerator should be stored in plastic bags instead of regular ones. The special process and raw materials of fresh-keeping bags or films have good breathability and preservation performance, while ordinary plastic bags can cause food to rot and spoil if used for a long time, failing to achieve the purpose of preservation. 4. It is best to use colorless and transparent fresh-keeping bags.

Supermarket used fresh-keeping bags

That is not called a fresh-keeping bag, but a hand torn bag, also known as a continuous roll bag, commonly found in supermarkets. It is a bag used to hold fresh food such as cooked food, fruits, rice and noodles.

Hand torn bags are divided into two categories based on their materials. Hand torn bags for cooked food must meet the national food safety standards, while those for non food items (such as groceries) are usually provided by the manufacturer themselves. It is understood that non food hand torn bags are mostly made of PE material and added with calcium carbonate, which is industrial lime powder, with low cost and affordable price. But if this type of continuous roll bag is used for food packaging, it will be harmful to human health.