[China Packaging Network News] Recently, residents of Jinan reported that the meat purchased from supermarkets was found to be frozen on the refrigerator shelf. A reporter investigated several types of plastic wraps available in local supermarkets and discovered that many of them had unclear or vague labeling regarding their components.
When the reporter contacted a plastic wrap manufacturer, a factory representative explained that there are three main types of cling film currently on the market: polyethylene (PE), polyvinyl chloride (PVC), and polyvinylidene chloride (PVDC). Among these, most of the cling films used for packaging in supermarkets are made of PE. This type offers good moisture resistance and air permeability, but it has poor gas barrier properties, making it unsuitable for wrapping oily or fatty foods.
PVC cling film is commonly used for packaging vegetables and fruits, but it should not be used directly for wrapping meat, cooked food, or fatty items. Additionally, it should never be heated in a microwave oven or exposed to high temperatures. On the other hand, PVDC cling film is ideal for packaging cooked foods and products requiring strong gas and oxygen barriers. However, due to its higher cost, it is less commonly found in retail markets.
The factory staff also warned that many plastic wraps come with clear warnings such as “Do not use with fatty foods,†“Do not heat in the microwave,†and “Not suitable for high-temperature use.†They advised consumers to choose PVC cling film if necessary, but strongly recommended avoiding it when wrapping meat.
China Packaging Network’s editor reminds everyone that not all cling films are suitable for preserving freshness. When using any type of plastic wrap, it is essential to check the label to understand the material composition and ensure it is appropriate for the specific food item being wrapped. Making an informed choice can help protect both food quality and health.
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