[China Packaging Network News] Recently, residents of Jinan reported that the meat they purchased from supermarkets was found to be frozen in a refrigerator and wrapped in plastic film. A reporter investigated several types of cling films available in local supermarkets and discovered that many of them had unclear or vague labeling regarding their composition.
The reporter contacted a plastic wrap manufacturer, where staff explained that there are three main types of cling films: polyethylene (PE), polyvinyl chloride (PVC), and polyvinylidene chloride (PVDC). Most of the cling films sold in supermarkets for semi-finished products are made from PE. While PE offers good moisture resistance and breathability, it has poor gas barrier properties, making it unsuitable for packaging oily or fatty foods.
PVC cling film is commonly used for wrapping vegetables and fruits but should not be used directly for meats, cooked foods, or fatty items. It is also not suitable for microwave heating. On the other hand, PVDC cling film provides excellent gas and oxygen barriers, making it ideal for preserving cooked foods and other sensitive products. However, due to its higher cost, it is less commonly found in retail stores.
The factory staff warned that many plastic wraps carry warning labels such as “Do not touch with fatty foods,†“Do not heat in the microwave,†and “Not suitable for high temperatures.†They advised consumers to avoid using PVC cling film for wrapping meat, as it may pose health risks.
China Packaging Network reminds all readers that not every type of cling film is suitable for keeping food fresh. Before using any plastic wrap, customers should check the label to understand its material composition and choose the appropriate one based on the product being packaged. Making informed choices can help ensure both food safety and quality.
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