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How harmful can non-environmental disposable tableware be?


Plastic products made of polystyrene, polypropylene, polyvinyl chloride and other macromolecule compounds for disposable plastic tableware are characterized by low toxicity, high melting point, strong plasticity and simple production. They have become excellent materials for making disposable lunch boxes with low cost and discarded at random. However, disposable plastic tableware can not only bring us convenience, but also produce a variety of side effects, which constitute direct pollution to human body and secondary pollution to the environment.

Disposable foamed tableware in the production process to consume a large number of ozone layer depleting substances foaming agent, thus endangering the earth's umbrella - ozone layer; because our government has begun to restrict the production of disposable foamed tableware, so there are many illegal manufacturers on the market. As a result, product quality, especially hygiene, has become a problem. Toxic and harmful substances (such as foaming agents) dissolve at higher temperatures and are absorbed by food, thus causing micro-pollution to the human body and long-term deposition damage to health. If the harmful substances exceed the standard, the harm will be more serious. The degradation period of Polystyrene-Made lunch boxes is very long, which can reach about 200 years in ordinary environment. That is to say, in a long period of time, it will "go its own way" and keep its polymer morphology unchanged. Therefore, it not only destroys the environment, but also brings great harm to human survival.

The forest coverage of disposable wooden chopsticks in China is only 16.55%, but it is a big country exporting disposable wooden chopsticks. The disposable chopstick industry in northern China exports 15 billion pairs of wooden chopsticks to Japan and Korea every year, consuming 1.3 million cubic meters, which is equivalent to reducing the forest stock by 2 million cubic meters. Chopsticks are bleached by sulfur dioxide fumigation in the process of processing. The longer the fumigation time, the whiter the chopsticks are, the more acid they smell. After bleaching by sulfur dioxide fumigation, the manufacturer usually neglects the boiling process.

Residual sulfur dioxide, combined with other substances, becomes sulfite, which is thought to be a potential cause of asthma in the medical community. At the same time, the transportation and wholesale processes of disposable chopsticks are complicated, and the whole process is handled by different people many times. In order to prevent moisture and insects, different medicines are sprayed in transportation and storage. Disposable chopsticks can not reach not only sensory and physical and chemical indicators, but also the most basic hygienic indicators such as bacterial content. They have great potential health hazards and are the media leading to the occurrence and spread of various diseases.

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