Maya Ellison
Plastic containers are a cheap and convenient way of storing food and drinks, but not all plastics are created equal when it comes to reusability. The type of plastic, contact time, temperature, food type, and the contact area between the plastic container and the food all play a part in determining whether a plastic container is safe to reuse. Some plastics are designed for single-use only and can leach harmful chemicals when reused, while others are durable enough to be refilled and reused multiple times. Understanding the different types of plastics and their suitability for reuse is essential for both health and environmental reasons.
| Characteristics | Values |
|---|---|
| Plastic container reuse safety | Containers made of some non-plastic materials, such as glass, ceramic, and stainless steel, release fewer chemicals into food and are generally safer for reuse. |
| Plastic container reuse health risks | All plastics contain chemicals that can transfer into food, with factors such as temperature, food type, and contact area influencing the degree of chemical migration. Polystyrene, for example, can leach chemicals when heated. |
| Recommended plastic container reuse practices | Place hot foods on plates before consumption, allow leftovers to cool before storage, and avoid small portion sizes to reduce contact with packaging. Shorten food storage time and avoid microwaving plastic containers. |
| Plastic container recycling codes | Recycling codes on plastics indicate their reuse and recycling potential. Types 1-3 are generally considered reusable, while types 4-7 have limited reuse value. |
| Plastic container reuse alternatives | Reusable glass or stainless steel containers are recommended over plastic due to their durability, ease of cleaning, and resistance to bacterial growth and chemical leaching. |
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What You'll Learn
- Plastic containers marked with a 1 or 2 are generally safe to reuse
- Avoid plastics with recycling codes 3, 6, and 7
- Containers with signs of wear should be recycled
- Plastic containers are generally safe to reuse if they previously stored food
- Plastic containers should not be reused to store fatty or hot foods
Plastic containers marked with a 1 or 2 are generally safe to reuse
Plastic containers are typically labelled with a number enclosed within a recycling symbol, known as the Resin Identification Code (RIC). This code helps to identify the type of plastic and its suitability for reuse or recycling. Generally, plastic containers marked with a 1 or 2 are considered safe for reuse.
Type 1 plastic, or PET/PETE, is commonly used for beverages, juices, bottled water, and some food items like peanut butter, pickles, and salad dressings. It is known for its clarity, toughness, and barrier properties that protect against gas and moisture. Type 1 plastic containers can be safely reused for food and beverage storage.
Type 2 plastic, or HDPE (High-Density Polyethylene), is a durable and sturdy material often used for detergent bottles, soap bottles, and gallon-sized liquid containers. Milk jugs are also made from HDPE. This type of plastic is suitable for reuse, although it may break down over time, especially when used for storing certain types of food like milk.
While types 1 and 2 plastics are generally safe for reuse, it is important to inspect the containers for any signs of wear and tear. Nicks, scratches, or other forms of degradation indicate that the plastic may be breaking down, increasing the likelihood of chemical migration into food or beverages. Additionally, it is recommended to avoid using plastic containers in the microwave, as higher temperatures facilitate the transfer of chemicals from the container into the food.
It is worth noting that some non-plastic materials, such as glass, ceramic, and stainless steel, are considered inert and release fewer chemicals into food, making them safer alternatives for reuse and food storage.
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Avoid plastics with recycling codes 3, 6, and 7
Plastic containers with recycling codes 3, 6, and 7 should be avoided, especially when used for storing or heating food and beverages. These codes indicate the type of plastic resin used in the product, with #3 and #7 plastics known to contain Bisphenol A (BPA), a hormone disruptor. While some manufacturers have transitioned to BPA-free plastics, certain substitutes like BPS and BPF may still disrupt endocrine function.
Code #3 plastics, also known as Polyvinyl Chloride (PVC), are not recommended for reuse due to their potential negative impact on human health. PVC is commonly used in plastic wrappings, grocery bags, and disposable food packaging. These products are designed for single use and are not intended for reuse.
Code #6 plastics, or Polystyrene (PS), are often used for disposable items like coffee cups, packing materials, and take-away food containers. While some PS products can be recycled, they are not suitable for reuse, especially with hot foods or beverages, as they can leach chemicals into the contents.
Code #7 plastics are a catch-all category for various types of plastics that don't fit into the previous categories. This includes Polycarbonate, which, like code #3 plastics, has been associated with BPA. Code #7 plastics are best avoided for food and beverage storage or heating to minimise potential chemical exposure.
To reduce exposure to potentially harmful chemicals, it is advisable to opt for inert containers made from materials like glass, ceramic, or stainless steel, especially when storing or heating food. Reusing containers is an effective way to reduce waste and environmental impact, but it's important to prioritise food-safe options to safeguard your health.
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Containers with signs of wear should be recycled
Reusing containers is an effective way to reduce the environmental impact of packaging. However, it is important to know when to recycle plastic containers to avoid potential health risks and maintain sustainability. Containers with signs of wear, such as scratches, cracks, or cloudiness, should be recycled rather than reused. Scratches and cracks can harbour bacteria and make the container difficult to clean thoroughly. Cloudy containers indicate that the plastic has started to break down, reducing its durability and safety for reuse.
Additionally, certain types of plastics should be avoided for reuse due to the potential presence of harmful chemicals. For example, plastics containing bisphenol A (BPA) should be avoided, as the European Food Safety Authority (EFSA) has proposed significantly reducing the safe daily exposure limit for this chemical. Other plastics may not be intended for reuse and could release toxic substances into food or beverages. It is important to check the resin number or recycling symbol on the container to determine if it is safe for reuse.
Local recycling programs may have specific guidelines on which types of plastics they accept, so it is essential to refer to your community's guidelines. Some communities may not accept certain plastics, such as styrofoam, plastic bags, or compostable plastics, in their curbside recycling programs. Retail and grocery stores often provide recycling options for these materials. It is also important to ensure that containers are empty and free of food residue before recycling, as items with food debris may not be recyclable.
To reduce the risk of chemical migration from plastic containers into food, it is recommended to follow a few key tips. Firstly, avoid using plastic containers for fatty, hot, or acidic foods, as these can increase the migration of chemicals. Secondly, shorten the storage time of food in plastic containers, as longer contact time facilitates greater chemical migration. Finally, when possible, opt for inert containers made of materials like glass, ceramic, or stainless steel, especially for heating or storing hot foods.
By recycling worn-out plastic containers and being mindful of the types of plastics suitable for reuse, individuals can play a crucial role in reducing waste and potential health risks associated with plastic packaging.
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Plastic containers are generally safe to reuse if they previously stored food
Plastic containers are generally safe to reuse if they were previously used to store food. However, it's important to note that not all plastics are created equal when it comes to reusability and food safety. Some types of plastic are more suitable for reuse than others, and even within those types, certain factors can affect the safety of reusing them.
Firstly, it's essential to identify the type of plastic your container is made of. Most plastic containers have a recycling symbol with a number on the bottom, known as the Resin Identification Code (RIC) or resin identifying code (RIC). This code helps determine the type of plastic and its intended use. Types 1-3 plastics are generally considered reusable, while types 4-7 have limited reuse value. Type 1 plastic, or PET/PETE (polyethylene terephthalate), is commonly used for beverages, food items like peanut butter and salad dressings, and is safe for reuse. Type 2 plastic, or HDPE (high-density polyethylene), is often used for milk jugs, juice containers, and detergent bottles, and is also suitable for reuse. However, it's important to ensure proper sanitisation, especially with milk containers.
Type 3 plastic, often LDPE (low-density polyethylene), is suitable for food and non-food purposes but may require consideration of previous usage and ease of sanitisation. On the other hand, Type 4 LDPE plastics are not recommended for long-term food storage. Type 5, or PP (polypropylene), is a durable option that can be stiff or flexible, making it suitable for reuse. It's important to avoid Type 3 plastics with the recycling code 3 (phthalates), 6 (styrenes), and Type 7 plastics with code 7 (BPA), unless they are marked as "biobased" or "greenware." These chemicals can migrate into food, especially when heated, and are potentially harmful.
When reusing plastic containers, it's crucial to inspect them for any signs of wear and tear, such as nicks or scratches. These imperfections indicate that the plastic is degrading, increasing the likelihood of chemical migration into your food. Additionally, the temperature and type of food can affect chemical migration. Warmer foods and fatty or acidic foods increase the likelihood of chemical transfer from the container into the food. Therefore, it is recommended to use inert containers, such as glass, ceramic, or stainless steel, for storing hot or fatty foods.
While reusing plastic containers can be a cost-effective and environmentally friendly option, it is always a good idea to be mindful of potential chemical exposure and take precautions to minimise risks. Glass or stainless-steel containers are recommended if you're looking for a safer alternative, as they do not release harmful chemicals even when damaged.
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Plastic containers should not be reused to store fatty or hot foods
Plastic containers are complex materials with many chemical and physical properties. The recommended exposure limits for different chemicals present in plastic food packaging and containers are continuously evolving as more research is published. For example, the European Food Safety Authority (EFSA) recently proposed decreasing the safe daily exposure limit for bisphenol A (BPA) by 100,000.
While reusing plastic containers is an effective and inexpensive way to reduce the environmental impact of packaging, it is important to be aware of the potential health risks associated with reusing certain plastic containers, especially when storing fatty or hot foods.
Fatty foods, such as butter, cheese, and meat, can absorb more chemicals from plastic containers, especially when exposed to heat. This is because the warmer the food and the package, the more chemicals are likely to migrate from the container into the food. Fatty and oily foods can also break down plastic over time, increasing the risk of contamination. Therefore, it is recommended to use inert containers, such as glass, ceramic, or stainless steel, for storing fatty foods.
Hot food and liquids should also be avoided in plastic containers as the high temperatures can cause the plastic to release harmful chemicals and microplastics. The heat can also cause the plastic to warp or melt, increasing the likelihood of chemical leaching. Instead, it is advisable to transfer hot foods to heat-safe glass or metal containers for storage.
To minimise the risk of chemical migration and microplastic shedding, it is recommended to shorten the storage time of foods in plastic containers and avoid using them for strong-smelling, acidic, or salty foods.
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Frequently asked questions
Plastics with recycling codes 1-3 are considered reusable. Plastics with recycling codes 4-7 have little to no value for reuse or recycling. However, some plastics with a recycling code of 7 can be reused, but it is safer to label this category as non-reusable.
Glass, ceramic, and stainless steel containers are alternatives to plastic containers. These materials are considered "inert" and release fewer amounts of chemicals into food when used under the same conditions as plastic containers.
Inspect your plastic containers for nicks, scratches, or any signs of wear. These indicate that the material is degrading, and chemicals may end up in your food. It is also recommended to shorten the storage time of foods as the longer food is in contact with the packaging, the more time chemicals have to migrate from the packaging into the food.
Wear and tear on plastic bottles from reuse can create cracks and scratches where bacteria can grow. Plastic bottles can also contain toxins not suitable for storage and may be difficult to disinfect.
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