The British Food Journal Volume 60 Issue 3 1958
Abstract
During recent years, the use of plastic materials for the packaging of foods has been increasing fairly rapidly, but with the more recent expansion of self‐service stores, and of pre‐packaging in general, the employment of plastic compounds for the wrapping, storage, and handling of food has assumed a volume far greater than might have been anticipated but a short time ago. There are obvious advantages in these materials, particularly from the aspect of food hygiene, and they offer a range in properties that can suit the requirements of nearly all foodstuffs. While plastics normally consist mainly of synthetic resins and their derivatives, there are also present other substances such as plasticisers, lubricants, stabilisers, colouring matters and fillers; some of these other ingredients are or could be toxic in themselves, or they could contain metals or other substances known to be toxic or potentially toxic. Food in a plastic wrapper that includes in its ingredients a toxic substance is not going to do the consumer of the food any harm unless some of the toxic factor passes into the food, or into one of the ingredients of the food.
Citation
(1958), "The British Food Journal Volume 60 Issue 3 1958", British Food Journal, Vol. 60 No. 3, pp. 23-34. https://doi.org/10.1108/eb011552
Publisher
:MCB UP Ltd
Copyright © 1958, MCB UP Limited