home Sample documents What do you need to know about tableware made from polymer materials? Polymer materials for making tableware Tableware made from polymer materials.

What do you need to know about tableware made from polymer materials? Polymer materials for making tableware Tableware made from polymer materials.

Disposable tableware is convenient and indispensable for many things: a quick snack on the street, going out into nature, a light buffet, etc. At the same time, reports appear on the Internet that it is harmful to health. To learn how to properly use plastic products in everyday life, you need to know and follow the specifics of their use. Recently, on the Internet you can read many opinions “for” and “against” polymer products, especially with regard to plastic disposable tableware. Some of the most common ones were commented on by experts government agency"Minsk Regional Center for Hygiene, Epidemiology and Public Health."

1. “Many plastic products may contain harmful stabilizers, heavy metal salts and other toxic substances, and all this, when heated, can enter our body when reused. That is why disposable tableware cannot be reused." It’s probably not without reason that tableware is called disposable, which precludes the possibility of reusing it?

Disposable tableware is intended for one-time use and therefore reuse is not recommended. These products are produced from certain brands polymer materials, which can quickly deteriorate as a result of repeated and prolonged exposure to high temperatures and aggressive environments. I would like to note that all types of utensils, containers and packaging for food raw materials and food products made from polymeric materials, even before they go into circulation, are examined for safety and harmlessness to the consumer, including the migration of chemicals into contact with this polymeric medium material. Without conducting toxicological tests and obtaining a positive sanitary and hygienic conclusion based on its results, not a single type of such product can go into circulation in our country.

2. “Polyvinyl chloride is used to make bottles for drinks, boxes for cosmetics, containers for household chemicals, and disposable tableware. Over time, PVC begins to release a harmful substance - vinyl chloride. Naturally, it gets from the bottle into drinks, from the plate into food, and from there directly into the human body. And vinyl chloride is a carcinogen. A PVC bottle begins to release this dangerous substance a week after the contents are poured into it. After a month, several milligrams of vinyl chloride accumulate in mineral water. Oncology specialists claim that this amount is sufficient for the development of malignant diseases.” How true is this statement?

It is worth remembering that any polymer material from which a bottle, food container or tableware is made is obtained by polymerization (the formation of a high molecular weight substance by repeated addition of molecules of a low molecular weight substance to active centers in a growing polymer molecule). During storage and use of products made of polymeric materials under the influence of various chemical and physical factors(acidic or alkaline environment, intense light, high or low temperature, exposure to radiation, etc.) processes of structure changes may occur in it, accompanied by some release of a number of chemical substances and compounds into the environment. Failure to comply with the rules for using such products leads to the entry into the body of insignificant amounts of these substances, the summation of the effect of which, with long-term, systematic use, can cause irreversible changes in various tissues of the body.

3. “Plastic bottles are often reused, tea or fruit drinks and even alcoholic drinks are poured into them. Five-liter bottles have replaced buckets and canisters for summer residents, or they are used to store Epiphany water from “living” sources. But few people know that water bottles cannot be refilled with anything other than water! And water – not in everything, but only in PET bottles, and PVC bottles cannot be reused at all.” Is this really true?

Containers made of polyethylene terephthalate, basically this material is most often used for the manufacture of packaging for mineral water and carbonated soft drinks, has certain period service, during which when stored of this product it does not have a negative impact on the taste and safety of the product. Re-packing water, and especially tea, compotes and fruit drinks, which are more aggressive media, into a once-used container is not recommended.

4. “Bottle plastic remains neutral only in the absence of oxygen, i.e. as long as the water retains its original chemical composition. As soon as the bottle is opened, the water quickly changes its properties, after which the plastic inevitably changes its properties. As for “living” and holy water, its healing properties can only be preserved in glass containers.” Do you agree with this statement?

With long-term, improper storage and (or) use of products made of polymeric materials, their destruction processes can occur more intensely. Of course, glass is a more stable compound than a polymer material; it does not change its properties even under the influence of acids, alkalis and solvents. As packaging for long-term storage liquids and foodstuffs it is a priority.

5. “Disposable PVC cups can only be used for water. It is better not to drink sour juices, sodas, hot and strong drinks from them.” Is this the right recommendation?

Labeling on products “for food products” provides for their use periodically for one-time, rather than long-term contact. Re-packing and storing food liquids and products in them is not allowed. Do not reuse disposable tableware or consumer packaging for various food products and drinks (containers, boxes, bottles, etc.). After consuming food or drink packaged in them, they must be collected separately and subsequently disposed of.

6. “If the Latin letters PS are applied to the dishes, it means the vessel is made of polystyrene. You can drink cold drinks from it, but you shouldn’t drink hot tea or coffee (with a temperature of +70 and above). The same effect occurs if you pour a strong drink, such as vodka, into a polystyrene container. Styrene accumulated in the body stimulates the development of liver cirrhosis. How true is this statement?

Polystyrene belongs to the group of plastics based on polymers of unsaturated hydrocarbons. Of various brands of polystyrene plastics, at a temperature of 60-80 °C, migration of styrene into model solutions is observed, and at a temperature of 20 °C, styrene is not released. In addition, at high temperatures, in addition to styrene, migration of other chemical substances that make up polystyrene is observed. Alcohol solutions of alcoholic beverages are a more aggressive environment than tea, coffee and water; the use of this type of container for packaging them is prohibited.

7. “Polypropylene cookware (PP marking) is safer. It can withstand temperatures up to +100 degrees. But doctors again do not recommend drinking from it - you can get kidney failure and even go blind, which will be caused by the phenol released from the glass.” Is this a horror story or true?

Polypropylene is a product of the polymerization of propylene. The intensity of migration of low-molecular compounds and ingredients included in its composition is also affected by temperature, with an increase in which migration naturally increases. The amount of methanol released is negligible, but in combination with other polluting components it can have an adverse effect. Therefore, when using utensils made of polymer materials in everyday life, you should pay attention to the markings on them: “for non-food purposes”, “for drinking water", "for cold foods", "for hot foods", etc. and strictly follow these instructions. And, of course, you cannot use polymer containers with different markings and not intended for storing food products for this purpose.

8. There is a lot of such advice on the Internet. But they, as a rule, do not have surnames. But in reality, doctors advise consumers to learn to distinguish the symbols on the back of products - in order to know what the dishes are made of and use them correctly. Do you agree with this? Can you give some more good recommendations to Home Magazine readers?

Currently, there are a large number of more stable materials for daily use and long-term storage of products - glass, porcelain, ceramics, etc. If you still use plastic containers at home, then it would be a good idea to study and remember the main types of its markings, presented to your attention below. Guided by knowledge and simple rules for using plastic products, you will be able to correctly use in everyday life the huge variety of useful products and objects made of polymer materials without any fear for your health.

Special markings on the bottom of any plastic product inform the buyer about the type of polymer material from which it is made:

1. PET or PET – polyethylene terephthalate. Used for the manufacture of packaging (bottles, cans, boxes, etc.) for bottling soft drinks, juices, water. This material can also be found in packaging for various types of powders, bulk food products, etc. Very easy to recycle and reuse.

2. HDPE or LDPE - polyethylene high pressure. Used to make mugs and bags for milk and water, bottles for bleach, shampoo, detergents and cleaning products. For the production of plastic bags, canisters for motor engines and other machine oils etc. Very easy to recycle and reuse.

3.V – PVC or PVC – polyvinyl chloride. Used for packaging window cleaning liquids and edible vegetable oils. Cans are made from it for packaging bulk food products and various types of edible fats. And it is this plastic that is practically not recyclable. Moreover, there is evidence that the carcinogen vinyl chloride it contains has the ability to penetrate food and then into the human body. Also for PVC production Many additives are used that are very toxic to humans: phthalates, heavy metals etc. And yet, the process of production, use and disposal of PVC is accompanied by the formation of a large amount of dioxins (the most dangerous poisons) and other extremely toxic chemicals.

4. LDPE or HDPE – low-density polyethylene. Used in the production of plastic bags, flexible plastic packaging and for the production of some plastic bottles. Easily recyclable and recyclable.

5. PP or PP – polypropylene. Bottle caps, discs, syrup and ketchup bottles, yogurt cups, and photographic film packaging are made from it.

6. PS or PS - polystyrene. Used in the production of pallets for meat and poultry, containers for eggs.

7. OTHER or OTHER. A mixture of various plastics or polymers not listed above. Packaging marked with this number cannot be recycled and has reached its end of life. life cycle in a landfill or in an incinerator. Now you can determine the type of plastic you use daily for household purposes.

Head of the Hygiene Department Milanovich I.V.

Head of the laboratory department Kobyashev I.A.

Laboratory plastic glassware has an anti-adhesive and hydrophobic surface. It is also extremely chemically resistant to both very concentrated or diluted alkalis and acids, as well as aliphatic alcohols, aldehydes, and aliphatic hydrocarbons.

Laboratory glassware made of polypropylene guarantees consistently high resistance to the bulk of halogenated hydrocarbons, aromatic hydrocarbons, and in addition to esters and ethers, ketones, including in case of interaction with them for 1 month. Temperature operation is in the range from “-10” to “+135” degrees Celsius. Can be sterilized with steam (for 20 minutes at °t “+121” degrees Celsius), gas (ethylene oxide) and ethanol or formaldehyde. Thanks to laboratory glassware made of plastic, you can perform hot filtration without preheating the filter funnels.

Using containers (urine containers, general purpose containers, containers, sterile and non-sterile) made of plastic, medical institutions were able to increase laboratory productivity and were able to ensure greater safety for both medical staff and patients. Cassettes, rings, forms (histological, biopsy) produced for manual marking, subsequent filling and transportation of test tissues and preparations have also greatly simplified the life of medical laboratories.

An important device that is used in microbiology and biotechnology for the purpose of dispensing liquids during serological and bacteriological experiments is the Pasteur pipette. Disposable transfer pipettes (Pasteur), convenient and safe to use, used for transportation and storage of biological materials, are in great demand.

Plastic pipettes are used to solve many problems in the field of medicine or chemistry. And serological plastic pipettes are just one of the many plastic creations that are difficult to do without these days. By the way, the most popular are plastic serological pipettes Jet Biofil.

Piston pipettes (devices for working with pipettes), designed for convenient and, most importantly, safe filling of pipettes of all types and other manipulations with them, are also made of plastic. The design of the device resembles a syringe; the pipette attached to it is filled due to the vacuum in the working cylinder when the piston rises.

Disposable Petri dishes (sterile) are gradually replacing their glass predecessors from microbiological laboratories. A spoon spatula, wide or narrow, is much more convenient if it is made of plastic. The same can be said about serological tablets, for example, for determining blood group, or about cups for analyzers and universal dispenser tips.

A variety of plastic containers deserve a separate discussion. They are lightweight, easy to use and do not break. For example, washers are bottles with a tightly screwed cap made of soft polyethylene, into which a special cannula is mounted, with which you can obtain a thin and sharp stream of liquid. Washing agents are used for washing electrodes and other parts of analyzers, as well as for washing blood cells (erythrocytes, leukocytes), pouring dyes onto glasses when staining smears, and for other purposes. The plugs are closed hermetically.

Reagent jars made of plastic are based on polypropylene. A material that guarantees excellent performance when interacting with chemical mixtures and reagents. Moreover, the base is also resistant to exposure high temperature. The structure of this material is strong and quite wear-resistant. Subject to all operating conditions, the containers will last for a very long period of time.

Wolf bottles are cylinders and, like jars, are used to store a variety of liquid reagents. At the bottom of the Wulff bottle is equipped with a tap, which simplifies the transfer of the usually aggressive liquid in the vessel into another laboratory glassware. The safest, unbreakable models are made of plastic.

Graduated bottles with a wide or narrow neck, made of plastic, are ideal for transporting a variety of toxic samples. They can be protected from unauthorized opening by using special loops on the rim or a protective ring.

This section also includes numerous laboratory beakers, for example, PP beakers with divisions, polypropylene beakers, polypropylene measuring cylinders with a spout and other measuring cylinders, as well as flasks and test tubes. On our website you can purchase dispenser baths and polyethylene funnels.

Laboratory glassware made of plastic has all the necessary certificates of conformity, as well as sanitary and epidemiological conclusions.

For the manufacture of containers, equipment, utensils, equipment, packaging, materials are used that are approved by the USSR Ministry of Health for contact with food products.

Food utensils, equipment coverings and containers are made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, and various polymer materials.

These materials must meet the following requirements:

not have a negative impact on the biological value of the product, do not impair the organoleptic properties of products or finished food;

ensure protection of food products from contamination from environment;

have a smooth, polished, non-porous inner surface.

Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in enterprises Food Industry, cutlery, containers for transporting liquid products, washing tubs, etc.

Stainless steel of some food brands has high anti-corrosion properties and resistance to aggressive food environments. Stainless steel products are highly durable and durable in use.

Aluminum cookware. Aluminum, duralumin and their alloys are used as materials for making cookware. Aluminum and its compounds have poor solubility in liquid aggressive food media. Aluminum cookware, especially those made from alloys, are susceptible to the effects of table salt and some organic acids contained in vegetables, fruits, and berries. In this case, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid contents. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum cookware. To increase the anti-corrosion properties of aluminum cookware, use modern methods processing - the inner surface is ground, polished, varnished, made matte silver, etc. Foil is made from aluminum alloys, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys contains impurities of some metals that can cause harmful effects on the human body, therefore the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).

Utensils made of iron and cast iron. Iron is a common material for the manufacture of digesters, containers, equipment, buckets, frying pans, baking sheets, and enamelware. Iron is not stable and is easily susceptible to oxidation and the formation of compounds that dissolve in liquid food, causing changes in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Only baking sheets and frying pans are used without coatings, on which food is cooked in the presence of fat (fat, by covering the surface of the iron, prevents the oxidizing effect of oxygen). For iron utensils, coatings made of enamel, tin (tinning), and zinc (galvanized utensils) are used.

Enameled dishes. It is an iron utensil, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide.

The enamel can be white or tinted (by adding oxides of manganese, chromium, etc.). Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since if the recipe is violated, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enameled cookware is not used in enterprises Catering and trade, since it has weak impact resistance and heat resistance - with a sharp change in temperature and impact, cracks and chips form, exposing the iron. It is prohibited to use dishes with chips for cooking and storing food.

Ceramic tableware. Ceramic ware includes clay, glazed (pottery), earthenware, porcelain and majolica ware.

Glazed earthenware. Pottery is not widely used at present. To make them, clay baked in a kiln is used. Glaze is applied to the inside and outside of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (lightweight). For coatings pottery A special grade of fritted glaze with a lead content of about 12% should be used. The fritted glaze is highly durable and does not contain easily soluble lead compounds. On industrial enterprises who produce enameled and pottery dishes, local sanitary and epidemiological service authorities must conduct strict control over the quality of enamels and glazes.

Earthenware and porcelain dishes. It is a clay product that differs somewhat in chemical composition and manufacturing technology. The outside and inside of the product are covered with glaze. Glaze earthenware products, containing lead (to add shine), is not particularly durable. When using the product, a network of small cracks appears and chips easily form. The use of such utensils is not permitted.

The glaze of porcelain dishes has greater strength, hardness and resistance to acids.

Tableware and teaware are made from porcelain and earthenware.

Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for contact with food. Glass must be highly resistant to acids contained in products. There are special brands of heat-resistant glass that are used to make pots and pans used in everyday life. Impact-resistant and acid-resistant glass is used for the manufacture of pipelines in dairies, wineries and other food industrial enterprises.

If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. When chips appear along the top edge glass products must be rejected. Not allowed for use glassware, made of glass with foreign inclusions, as they reduce the durability of the products.

Wooden utensils, containers, equipment. Wood is widely used for the manufacture of cutting boards, small equipment (stirrers, rolling pins), barrels, kegs, chairs (blocks) for cutting meat and fish, etc. Wood does not have a harmful effect on the quality of products, does not change their organoleptic and physical properties. chemical properties, does not corrode, does not release harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be subject to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or eliminate the ability to absorb liquid substances, wood products are impregnated or coated from the inside with varnishes or resins approved for contact with food. For the same purpose, the inside of wood products is lined with liner bags made of synthetic materials.

Wooden containers are used for storing pickled and salted vegetables and mushrooms, salted fish and corned beef, tomato paste, butter, jam, feta cheese, sour cream, cottage cheese and other products.

Paper containers and packaging. Paper sheets are used as packaging material for solid food products. Disposable tableware (paraffin glasses for ice cream and sour cream, plates, etc.) is made from paper pulp impregnated with paraffin of approved brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat and prevents products from drying out. Paper is increasingly used in combination with synthetic materials.

To apply inscriptions and drawings on paper, paint approved for use by the State Sanitary Inspection authorities is used. Paints should not leave an imprint on the surface of the product (curd cheese) or impart an extraneous odor to it. The use of such paints should not be allowed. The use of paints containing soluble toxic substances is also not permitted.

For packaging confectionery cardboard and corrugated cardboard are used - a type of paper made from straw or wood pulp and waste paper. Cardboard and corrugated cardboard are used for packaging wrapped products. To package confectionery products without wrappers, the inside of cardboard boxes must be glued or lined with parchment or sub-parchment. Currently, a combination of cardboard and synthetic materials is used.

Polymer materials. In the food industry, public catering and retail and warehouse networks, products made from polymer materials are increasingly used.

Polymer materials are used for the manufacture of machine parts and refrigeration units, pipelines, containers, and packaging materials.

Polymer materials (raw materials and products) are manufactured at different chemical industry enterprises and using different technologies and can have different physical and chemical properties. In this regard, SES plays a large role in organizing and conducting preventive sanitary supervision over the production of products made from polymer materials and their use in food enterprises.

The advantages of products made from polymer materials include their strength, lightness, and ensuring good preservation of food products.

The disadvantages of polymer materials include the ability to acquire negative properties over time—to “age.” Under the influence of elevated temperatures, UV rays, atmospheric oxygen and other factors, complex chemical transformations occur in polymers, as a result of which the properties of polymers deteriorate - strength and elasticity decrease, fragility appears, the surface becomes dull, fat and dyes are adsorbed on it, and is preserved after disinfection. the smell of chlorine; in addition, low-molecular toxic substances are formed in the polymer mass, which are soluble in liquid food media and have an adverse effect on the human body.

Due to the possibility of negative effects of polymers on the human body, it is recommended to use products in strict accordance with the intended purpose indicated by the mark on each product - “for cold water”, “for food”, “for hot dishes”, etc.

The following groups of polymers are most widely used: polyolefins, polyvinyl chloride, fluoroplastics, polystyrenes, polyacrylates, aminoplasts, polyethylene terephthalate (lavsan), polycarbonates, epoxy compounds, materials based on cellulose, rubber, combined compounds.

Polyolefins. This group includes polypropylene and low- and high-density polyethylene. Polyethylene has high chemical resistance to aggressive compounds, is moisture-proof, and frost-resistant. Withstands temperatures from -15° C to 110° C. Subject to aging under the influence of atmospheric oxygen and UV rays. Polyethylene in the form of films is used for packaging products of various types (bread, milk, fish, confectionery, bulk products, etc.). Polyethylene bags as liners in barrels are used for storing fish products in brine, pickled and salted vegetables. Sulfated potatoes are transported in polyethylene bags. Bags with a capacity of 0.5 and 1 liter are used as containers for milk and dairy products. Polypropylene is used for the manufacture of lids for canning, trays used in catering establishments, and the manufacture of parts dishwashers and etc.

Polyvinyl chloride. It has strength, hardness, chemical resistance, and can withstand temperatures from _io°c to 65°C. Pipelines, parts of equipment, and small containers for food products are made from polyvinyl chloride. A variety of polyvinyl chloride is used to make Saran-type shrink wrap, used in the food industry for packaging poultry carcasses and sausages. Another variety - polyvinyl alcohol- used for the manufacture of sausage casings and coatings of hard cheeses.

Fluoroplastics. They have heat resistance, frost resistance, chemical resistance, and strength. Used as coatings for frying pans for fish.

Polystyrenes. They have hardness, moisture resistance, and are resistant to fats. Disadvantages include instability to impacts and temperatures above 80°C. Polystyrenes are used for the manufacture of packaging containers for cheeses, meat and dairy products, dishes, trays, graters, parts of refrigerators, etc.

Polyacrylates. Resistant to aggressive environments. A type of polyacrylate - organic glass - is used in the confectionery and baking industries as containers for dough, liquid yeast and fruit and berry masses. Parts for milking machines are made from plexiglass.

Aminoplasts. One polymer from this group - melalite - a decorative laminated plastic - is used as a facing material for tables and walls in catering and retail establishments.

Lavsan. It is durable, heat resistant, resistant to light and acids. Lavsan is used to filter milk; bags are sewn from it for pressing out whey when making cottage cheese.

Polyca rbonates. They are durable and resistant to aggressive environments ( fruit juices, fats, alcohol, disinfectant solutions) do not change the color of the product. Withstands heating up to 140°C. Used to make dishes for feeding aircraft passengers.

Polyamides (nylon, caprolon). They have durability. Disadvantages include instability to fats, alkalis, mold and bacteria. They are used for the manufacture of parts of creaming machines that do not come into contact with cream (Caron), and parts of machines that come into contact with milk and meat (Carolon).

Epoxy compounds. In the form of epoxy resins they are used in the internal coatings of metal containers for wine, beer, juices, as well as in coating varnishes tin cans from the inside. Resistant to alkalis, disinfectants, and steam treatment.

Cellulose-based materials (cellophane, etc.). They are resistant to low temperatures and fats. They are not moisture resistant. Used for making films. Three-layer cellophane is used to make sausage casings. Cellophane coated with nitro varnish is used for packaging pasta, fish cooking, ghee, puffed corn, confectionery, frozen foods. Plumbing equipment is made from cellulose-based materials.

Rubbers. Polymer materials obtained on the basis of natural and artificial rubber. Contain toxic fillers, their dissolution in the product mass causes toxicity rubber products when aging. Rubber is used to prepare gaskets and seals for machine parts. In the food industry, films based on rubber (escaplen, etc.) are used. Films are used for packaging frozen and hygroscopic products (sublimated) - fruits, as well as culinary products and rindless cheese.

Combined materials. Combined materials are widely used:

a combination of polymer films (usually polyethylene), cardboard, paper, foil - for packaging food concentrates;

In this article:

From the right choice materials depends not only on the cost of production, but whether it will even reach the buyer, because the sanitation station strictly evaluates not only compliance with standards technological process, and the quality of the raw material base.

What are plastic utensils made from?

There are two options:

1. Granulate– translucent plastic polystyrene or polypropylene granules, 3-4 mm in diameter.

Manufacturers and sellers:

2. Polymer tapes made of polystyrene or polypropylene, packaged in ready-to-use rolls.

You can buy polymer tapes from domestic enterprises:

Certification according to GOST

Plastic tableware is certified as a product in contact with food, therefore only virgin plastic is suitable as a raw material base for its production. That is, the option of raw materials made from recycled “plastic waste” - used bottles, packaging, cups cannot be considered even as a temporary alternative.

It is allowed to use only polymer waste (film scraps) own production, crushed on a special apparatus - a crusher.

Film for production plastic dishes must be certified in accordance with GOSTs 12998-85, 26996-86, 10354-82; granules - comply with GOST 26996-86.

The mystery of signs: marking disposable tableware

For sorting polymer products, an international marking was developed - a triangle of arrows with a number inside. Next to the number (or under the triangle) the letter code of the plastic used in the manufacture of the product must be indicated.

To receive a quality certificate, ready product must comply with the norms of sanitary and epidemiological rules GN 2.3.4.972-00 “Maximum permissible quantities of chemical substances released from materials in contact with food.”

Myths and reality of the harm of plastic tableware

Of course, it is difficult to call products manufactured chemical industry. But are there so many completely natural and environmentally friendly products in our everyday life? Real danger plastic - its improper use.

Safety regulations:

You cannot store food in plastic packaging for a long time.
You should carefully study the labeling: polystyrene products are not intended for hot drinks and use in the microwave.
For children's dishes best option– transparent base and application of colorful pictures on the outside.
The brighter the color, the more dye (melanin) in the material, which can cause allergic reactions. Therefore, white or transparent dishes are suitable for everyday use.

And the most popular mistake of our compatriots is reusing plastic products in order to save money. Such dishes are not intended for washing: layers of plastic can decompose under the influence of cleaning agents, oxidize and form carcinogenic substances.

Polyolefins(polyethylenes of various densities, polypropylene, modified grades of these polymers) are the most economical and widely used synthetic polymer materials in the food industry. They are obtained by polymerization of unsaturated hydrocarbons of the olefin class. Among the additives, only stabilizers, antioxidants and dyes are usually used. Heat resistance 110-150°, frost resistance from -15 to -75°. The physiological harmlessness of these materials has been proven. Due to the possibility of odor occurring as the ambient temperature increases, cookware made from polyolefins is primarily intended for contact with cold foods.

Polyvinyl chloride(vinyl plastic, plastic compounds), vinyl chloride copolymers, vinyl series polymers are obtained by polymerizing vinyl chloride and introducing various additives (stabilizers, plasticizers, fillers, dyes) into the finished polymer. Heat resistance about 65°, frost resistance -10°. The limiting factor from a hygienic point of view is the possibility of migration of toxic additives and monomers from the polymer composition.

With the appropriate selection of additives, the use of polyvinyl chloride in the food industry does not meet with objections for packaging cold food products.

Polystyrenes(conventional polystyrenes, impact-resistant, copolymers) are obtained by polymerization of styrene. Impact-resistant plastics are a mixture of polystyrene and rubber, which increases the mechanical strength of the material. Heat resistance does not exceed 80°. The use of polystyrenes for contact with food is limited mainly by the migration values of the styrene monomer.

Polycarbonate(diflon) is obtained by polycondensation of monomers - diphenylpropane and carbonic acid chloride. Plastic usually does not contain additives. Heat resistance 125-140°. The possibility of using polycarbonate cookware is determined by the migration of diphenylpropane, the magnitude of which is small. From a hygienic point of view, polycarbonate is one of the most promising polymer materials for the manufacture of various utensils for food use.

Aminoplasty(melalite) - pressed materials based on urea or melamine-formaldehyde resins. Aminoplastics contain fillers (wood and cotton cellulose, asbestos), dyes and lubricants. Heat resistance 100-120°. Currently, Melalite cookware is only permitted for serving aircraft passengers. The widespread use of tableware made from this material is limited by the migration of formaldehyde.

Although other types of polymer materials are used in the food industry, they are of limited use for the manufacture of tableware.