Safety of Plastic Related to Foods and Beverages

Title of Topic:
 Safety of Plastic Related to Foods and Beverages
Date of Release:
 August 2008
Claim of Topic:
 When used as regulated, plastic intended to come in contact with foods and beverages is considered to be safe.

Discussion of Topic:
In the United States, the Food and Drug Administration (FDA) regulates materials intended to come in contact with foods and beverages as “indirect” food additives. Plastic containers and packaging, including the commonly used polycarbonate (symbolized by PC) and PET (#1 recyclable) plastics fall into this category.

The safety of plastic bottles and the plastic lining found in canned foods has attracted the attention of the media, spurred in part by several scientific and regulatory reviews of bisphenol A (BPA). BPA is a chemical commonly used in 1) polycarbonate plastics to make them rigid, shatterproof and heat-resistant, and 2) epoxy resins that coat metal products to help prevent corrosion. Because corrosion could cause leaching of metal or microbial contamination, plastic lining serves an important food safety function. Food-related materials using BPA include reusable plastic bottles and food containers, baby bottles, tableware, microwave ovenware, bottle tops and can liners. Polycarbonate plastic containers are typically hard and clear.

The plastic bottles for soft drinks, bottled water and other beverages are predominantly PET, which does not contain BPA. PET is suited for lightweight, large-capacity and shatter-resistant containers. Tests have shown that any migration of PET components under laboratory conditions is well below applicable safety levels; thus the FDA has concluded PET is safe for its intended use.

BPA has been the subject of extensive safety reviews. The FDA has affirmed that FDA-regulated products made with BPA are safe and formed an agency-wide BPA task force in April 2008 to facilitate a research review. In January 2007, the European Food Safety Authority (EFSA) increased five-fold the safe intake level for BPA previously established in 2002. In July 2008, EFSA issued further opinion on BPA, specifically referring to the human body’s (from newborns to adults) ability to rapidly metabolize and eliminate BPA.

BPA can migrate from food and beverage containers; however, recent studies have shown that under real-life conditions (e.g., heating, sterilizing, dishwashing) any levels found in foods or beverages are well below government science-based safety standards. Foods and beverages account for most of daily exposure to BPA; however, even the highest estimated intake level is 100 times below the Tolerable Daily Intake (TDI) established by EFSA.

To minimize migration of plastic into foods and beverages and for general food safety reasons, consumers should use packaging and containers only for their intended uses; for example, not reusing microwavable food packaging clearly marked for one-time use. Packaging statements discouraging reuse of bottled water containers are becoming commonplace. Keep in mind that even containers specifically designed for reuse (such as microwavable containers as well as various sports water bottles) can harbor bacteria if foods or beverages are stored in conditions suitable for bacterial growth. For example, the primary concern with leaving an opened or reusable water bottle in a hot car is the potential for microbial contamination, not chemical leaching. Consumers should wash all containers with hot soapy water and dry before reuse, and discontinue using any container that has visible surface damage.

Bottom Line:
The FDA has concluded that human exposure to plastics used in materials intended to come in contact with foods and beverages (including that of infants and children from foods, beverages or breast milk) is below levels that may cause health effects. However, pending legislation and further government reports will keep the safety of plastic packaging percolating in the press for some time.

Opportunities for the RD/DTR:
Food and nutrition professionals can advise consumers, other health professionals, media, chefs and businesses about food safety issues, including packaging, particularly when it comes to understanding the science of risks and benefits.

Resources/References:

  1. US Food and Drug Administration. Bisphenol A. www.fda.gov/oc/opacom/hottopics/bpa.html. Accessed July 9, 2008.
  2. US National Institute of Environmental Health Sciences. National Toxicology Program. Draft Brief on Bisphenol A. cerhr.niehs.nih.gov/. Accessed July 9, 2008. (Final brief expected late summer 2008.)
  3. European Food Safety Authority. Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food related to 2,2-bis(4-hydroxyphenol) propane. 2007. www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1178620772817.htm. Accessed July 9, 2008.
  4. European Food Safety Authority. EFSA updates advice on bisphenol. www.efsa.europa.eu/EFSA/efsa_locale-1178620753812_1211902017373.htm. Accessed August 11, 2008.
  5. American Chemistry Council. www.factsonplastic.com/. Accessed July 9, 2008.
  6. Grocery Manufacturers Association. Science policy paper: Bisphenol A. 2008. www.gmabrands.com/publications/SciPol_Bisphenol.pdf. Accessed July 9, 2008.
  7. International Food Information Council. Q&A about bisphenol A. www.ific.org/publications/qa/bisphenolaqa.cfm. Accessed July 9, 2008.

Written by Liz Marr, MS, RD, of the Food Safety subgroup of the Food and Culinary Professionals dietetic practice group.