As you know, there are three kinds of plastic products used in food packaging: polyvinyl chloride, polyethylene, polystyrene. The use of cooking oil for a short period of time is no hindrance to human health. However, using them for long-term dressing of cooking oil, will pollute the food, causing harm to the human body.
This is because, this type of packaging bottles with high transparency, easy to aging and other characteristics, in the air will be oxygen, ozone, ultraviolet effect produces a strong odor, plus the accumulation of its own aging, if used for long-term storage of cooking oil, easy to make these food spoilage.
In addition, the elements of polyvinyl chloride in PVC is not only toxic, but also in the acid and grease easily decomposed and precipitated toxic hydrogen chloride and chlorine, plasticizers added to polyvinyl chloride, such as phthalic acid esters, are toxic and lead, cadmium and organotin used as stabilizers are toxic chemicals that are more toxic, and easily soluble in grease. Although plastic polystyrene is a low toxic substance, its constituent styrene and volatile components ethylbenzene, cumene are toxic, and very easy to dissolve in oil. Plastic polyethylene itself is not toxic. However, it can be decomposed into low molecular compounds after contact with oil, and these low molecular elements dissolve in fats and can produce toxicity.