Disposable utensils are convenient and indispensable for many things: a quick snack on the street, going out into nature, a light buffet and so on. At the same time, there are reports on the Internet that it is harmful to health. To learn how to properly use plastic products in everyday life, you need to know and observe the features of their use. IN Lately on the Internet, you can read a lot of opinions "for" and "against" polymer products, especially with regard to plastic disposable tableware. Some of the most common of them, commented on by experts public institution"Minsk regional center hygiene, epidemiology and public health”.
1. “Many plastic products may contain harmful stabilizers, salts of heavy metals and other toxic substances, and all this when heated, especially when reused, can enter our body. That is why disposable tableware cannot be reused." Probably, it is not for nothing that the dishes are called disposable, which excludes the possibility of their reuse?
Disposable tableware is intended for single use and therefore it is not recommended to reuse it. These products are produced from certain grades of polymeric materials, which, as a result of repeated and prolonged exposure to high temperatures and aggressive environments, can quickly collapse. I would like to note that all types of dishes, containers and packaging for food raw materials and food products from polymeric materials, even before they enter circulation, they are examined for safety and harmlessness for the consumer, including the migration of chemicals into the media in contact with this polymeric material. Without carrying out toxicological tests and obtaining a positive sanitary-hygienic conclusion based on its results, none of the types of such products can be put into circulation on the territory of our country.
2. “Polyvinyl chloride is used to make bottles for drinks, boxes for cosmetics, containers for household chemicals, and disposable tableware. Over time, PVC begins to release a harmful substance - vinyl chloride. Naturally, from the bottle it gets into drinks, from the plate - into food, and from there - directly into the human body. And vinyl chloride is a carcinogen. A PVC bottle begins to release this dangerous substance a week after the contents have been poured into it. A month later, several milligrams of vinyl chloride accumulate in mineral water. Oncologists say that this amount is sufficient for the development of malignant diseases. How true is this statement?
It is worth remembering that any polymer material from which a bottle, food container or dish is made is obtained by polymerization (the formation of a high molecular weight substance by repeatedly attaching molecules of a low molecular weight substance to active centers in a growing polymer molecule). In the process of storage and use of a product made of polymeric materials under the influence of various chemical and physical factors (acidic or alkaline environment, intense light, high or low temperature, exposure to radiation, etc.), processes of structure change may occur in it, accompanied by some release into the environment a number of chemicals and compounds. Failure to comply with the rules for the use of such products leads to the entry into the body of negligible amounts of these substances, the summation of the effect of which, with prolonged, systematic use, can cause irreversible changes in various tissues of the body.
3. “Often plastic bottles are reused, they are poured into tea or fruit drinks and even alcoholic beverages. Five-liter bottles have replaced buckets and canisters for summer residents, or they are used to store Epiphany water from “living” sources. But few people know that nothing but water can be refilled into water bottles! Yes, and water - not in everything, but only in PET bottles, and PVC bottles cannot be reused at all. Is it really true?
Containers made of polyethylene terephthalate, mainly this material is most often used for the manufacture of packaging for mineral water and non-alcoholic carbonated drinks, has certain period service, during which, when stored this product, it does not provide negative impact on the taste and safety of the product. Re-packing water, and even more so tea, compotes and fruit drinks, which are more aggressive environments, into a once used container is not recommended.
4. “Bottle plastic remains neutral only in the absence of oxygen, i.e. as long as the water retains its original chemical composition. As soon as the bottle is opened, the water quickly changes its properties, after which the plastic inevitably changes its properties. As for the “living” and holy water, its healing properties can only be preserved in glass containers.” Do you agree with this statement?
With prolonged, improper storage and (or) use of products made of polymeric materials, the processes of their destruction can proceed more intensively. Of course, glass is a more stable compound than a polymeric material; it does not change its properties even under the action of acids, alkalis and solvents. As packaging for long-term storage liquids and food, it is a priority.
5. “Disposable PVC cups can only be used for water. It is better not to drink sour juices, sodas, hot and strong drinks from them. Is this the correct recommendation?
Labeling on products “for foodstuffs” provides for its use periodically for one-time, and not long-term contact. It is not allowed to repackage and store food liquids and products in them. Do not reuse disposable tableware or consumer packaging from various food and drink products (containers, boxes, bottles, etc.). After consumption of the food or drink packaged in them, they are subject to separate collection and subsequent disposal.
6. “If the Latin letters PS are applied to the dishes, it means that the vessel is made of polystyrene. You can drink cold drinks from it, but hot tea or coffee (with a temperature of +70 and above) is not worth it. The same effect, if you pour a strong drink into a polystyrene vessel, for example, vodka. Styrene accumulated in the body stimulates the development of liver cirrhosis. How true is this statement?
Polystyrene belongs to the group of plastics based on polymers of unsaturated hydrocarbons. From various grades of polystyrene plastics at a temperature of 60-80 °C, styrene migration into model solutions is noted, and at a temperature of 20 °C, styrene is not released. In addition, at high temperatures, in addition to styrene, migration of other chemicals that make up polystyrene is also noted. Alcohol solutions alcoholic beverages are a more aggressive environment than tea, coffee and water, the use of this type of utensils for their packaging is prohibited.
7. “Polypropylene utensils (PP marking) are safer. It can withstand temperatures up to +100 degrees. But again, doctors don’t recommend drinking from it - you can transplant the kidneys and even go blind, which will be facilitated by the phenol released from the glass. Is this a horror story or is it true?
Polypropylene is a polymerization product of propylene. The intensity of migration of low-molecular compounds and ingredients included in its composition is also affected by temperature, with an increase in which migration naturally increases. The amount of methanol emitted is negligible, but in combination with other polluting components, it can have an adverse effect. Therefore, when using dishes made of polymeric materials in everyday life, one should pay attention to the markings applied to them: “for non-food purposes”, “for drinking water”, “for cold foods”, “for hot foods”, etc. and strictly follow these instructions. And, of course, you can’t use polymer dishes with a different marking and not intended for food storage at all.
8. There are many such tips on the Internet. But they usually don't have names. But in reality, doctors advise consumers to learn to distinguish the symbols on the back of products - in order to know what the dishes are made of and use them correctly. Do you agree with this? Can you give some more good recommendations to the readers of Domashniy Zhurnal?
Currently, there are a large number of more stable materials for daily use and long-term storage of products - these are glass, porcelain, ceramics, etc. If you still use plastic containers in household use, then it will not be superfluous to study and remember the main types of its marking, which are offered to your attention below. Guided by the knowledge and simple rules for the use of plastic products, you will be able to properly use that huge variety of useful products and items made of polymer materials in everyday life without any fear for your health.
A special marking on the bottom of any plastic product informs the buyer about the type of polymer material from which it is made:
1. PET or PET - polyethylene terphthalate. Used for the manufacture of packaging (bottles, cans, boxes, etc.) for bottling soft drinks, juices, water. Also, this material can be found in packages for various types of powders, bulk food products, etc. Very well recyclable and reusable.
2. HDPE or PVD - high pressure polyethylene. Used to make mugs and bags for milk and water, bottles for bleach, shampoos, detergents and cleaners. For the manufacture of plastic bags, canisters for motor and other machine oils, etc. Very well recyclable and reusable.
3.V - PVC or PVC - polyvinyl chloride. It is used for packing liquids for washing windows, edible vegetable oils. Cans are made from it for packaging bulk food products and various kinds of edible fats. And it is this plastic that is practically not recyclable. Moreover, there is evidence that the carcinogen vinyl chloride contained in it has the ability to penetrate into food, and then into the human body. Also, for the production of PVC, many additives are used that are very toxic to humans: phthalates, heavy metals etc. And yet, the process of production, use and disposal of PVC is accompanied by the formation of a large amount of dioxins (the most dangerous poisons) and other extremely toxic chemicals.
4. LDPE or HDPE - low pressure polyethylene. Used in production plastic bags, flexible plastic packaging and for the production of some plastic bottles. Good for recycling and reuse.
5. PP or PP - polypropylene. Bottle caps, discs, syrup and ketchup bottles, yogurt cups, and film packaging are made from it.
6. PS or PS - polystyrene. It is used in the production of pallets for meat and poultry, containers for eggs.
7. OTHER or OTHER. A mixture of various plastics or polymers not listed above. Packaging marked with this number cannot be recycled and ends its life cycle in a landfill or in a kiln waste incineration plant. Now you can determine the type of plastic that you use daily for domestic purposes.
Head of the Department of Hygiene Milanovich I.V.
Head of the laboratory department Kobyashev I.A.
Theoretical lesson No. 17.
Question 8. The investment process in Russia and its structural features
The study of the investment behavior of the main subjects of the Russian economy allows us to draw the following conclusions.
One of the trends of recent years is the continued intensive growth of investment in fixed assets (Chart 14.14).
However, the high intensity of the investment process masks a sharp increase in sectoral investment differentiation.
Structural features of the investment process appear as follows:
1. Investment spurt in the communications industry;
2. Accelerating the modernization of production in the primary industries;
3. Maintaining high dynamics of investment in the housing sector;
4. Cessation of investment growth in manufacturing industries;
5. Reducing the role of corporate borrowing by foreign markets and replacing them with their own funds and bank loans.
Rice. 14.14. Investments in fixed assets
(billion rubles, in comparable 2003 prices)
Source: materials of the Center for Macroeconomic Analysis and Short-term Forecasting.
Despite certain positive shifts in the investment process, a number of other catalysts for economic growth should be noted. So, Russia's GDP in the period 1999-2005. increased by an average of 6.7% annually, based on high oil prices, a "weak" ruble, growth in production and services. Stable economic growth in recent years was made possible primarily by high oil prices combined with structural reforms carried out by the Russian government in 2000-2001.
The growth of GDP has led to increased confidence of business circles and ordinary consumers in a more favorable economic future for Russia, as a result of which the inflow of foreign investment into the economy has significantly increased and the outflow of capital from the country has practically stopped.
Materials approved by the Ministry of Health of the Republic of Belarus for contact with food products are used.
Food utensils, equipment coating, containers are made of various materials: glass, metals, wood, paper, cardboard, clay, minerals, various polymeric materials.
Hygienic requirements for materials:
Should not contain in its composition harmful substances passing into food;
Must not adversely affect the biological value of the product, must not impair the organoleptic properties of products or prepared foods;
Should protect food from contamination from environment;
Shall have a smooth, polished, non-porous interior surface.
Characteristics of the main materials:
Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in the food industry, cutlery, containers for transportation. liquid products, washing baths, etc.
Stainless steel of some food grades has high anti-corrosion properties, resistance to aggressive environments of food products. Stainless steel products are durable and long lasting.
Aluminum utensils. Aluminum, duralumin and their alloys are used as a material for the manufacture of dishes. Aluminum and its compounds have low solubility in a liquid aggressive food environment. Aluminum utensils, especially those made from alloys, are susceptible to table salt, some organic acids contained in vegetables, fruits, berries. At the same time, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid content. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum utensils. To improve the anti-corrosion properties of aluminum utensils, modern methods processing - the inner surface is ground, polished, varnished, made matte silver, etc. Aluminum alloys are used to make foil, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys includes impurities of some metals that can have a harmful effect on the human body, so the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).
Dishes made of iron and cast iron. Iron is a common material for the manufacture of cooking pots, containers, equipment, buckets, pans, baking sheets, enamelware. Iron is not stable, easily oxidized and forms compounds that dissolve in liquid food, causing a change in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Without coatings, only baking sheets and pans are used, on which food is cooked in the presence of fat (fat, covering the surface of iron, prevents the oxidizing action of oxygen). Coatings of enamel, tin (tinning), zinc (galvanized dishes) are used for iron utensils.
Enamelware. It is an iron dish, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide. Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since in case of violation of the recipe, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enamelware is not often used in enterprises Catering and trade, as it has poor impact resistance and thermal stability - with a sharp change in temperature and impact, cracks and chips form, exposing iron. Dishes with chips should not be used for cooking and storing food.
Ceramic tableware. Clay, glazed (pottery), faience, porcelain ware belong to ceramic ware.
Clay glazed dishes. Pottery is currently not widely used. They are made from clay fired in a kiln. Glaze is applied to the inner and outer sides of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (litharge). A special grade of fritted glaze with a lead content of about 12% should be used for pottery coatings. The fritted glaze is highly durable and does not contain easily soluble lead compounds. On industrial enterprises manufacturers of enameled and pottery, the local sanitary and epidemiological service should exercise strict control over the quality of enamels and glazes.
Faience and porcelain dishes. It is a clay product, slightly different in chemical composition and manufacturing technology. Outside and inside the products are covered with glaze. The glaze of earthenware products containing lead (to give shine) is not particularly durable. During the operation of products, a network of small cracks appears, chips are easily formed. The use of such utensils is not permitted.
Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for food contact. The glass must be highly resistant to the acids contained in the products. There are special grades of heat-resistant glass that are used to make pots and pans used in everyday life. Glass of shock-resistant and acid-resistant grades is used for the manufacture of pipelines at dairies, wineries and other food industrial enterprises.
If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. If chips appear along the upper edge, glass products should be rejected. It is not allowed to use glassware made of glass with foreign inclusions, as they reduce the durability of products.
wooden utensils, containers, equipment. Wood is widely used for making cutting boards, small equipment (mixers, rolling pins), barrels, barrels, logs for cutting meat and fish, etc. Wood does not adversely affect the quality of products, does not change their organoleptic and physico-chemical properties, does not corrode, does not give into food a lot of harmful substances. However, wood is porous, absorbs liquid substances, and can be exposed to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or exclude the ability to absorb liquid substances, wood products are impregnated from the inside or coated with varnishes or resins approved for contact with food products. For the same purpose, wood products are lined from the inside with liners made of synthetic materials.
Wooden containers are used to store fermented and salted vegetables and mushrooms, salted fish and corned beef, tomato paste and other products.
Paper containers and packaging. Sheet paper is used as a packaging material for solid foods. Disposable paper utensils (waxed glasses for ice cream and sour cream, plates, etc.) are made from paper pulp impregnated with paraffin of permitted brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat, and prevents the products from drying out. Increasingly, paper is being used in combination with synthetic materials.
For drawing inscriptions and drawings on paper, paint is used that is approved for use by the State Sanitary Inspectorate. On the surface of the product, paints should not leave an imprint (cottage cheese) or give it an extraneous smell. The use of such paints should not be allowed. Also, the use of paints containing soluble toxic substances is not allowed.
For packing confectionery used cardboard and corrugated board. Cardboard and corrugated cardboard are used for packaging products with wrappers. For packaging confectionery products without wrappers carton boxes the inside should be glued or lined with parchment or sub-parchment. Currently, a combination of cardboard and synthetic materials is used.
In this article:
From right choice materials depends not only on the cost of production, but whether it reaches the buyer at all, because the sanitation station strictly evaluates not only compliance with the norms of the technological process, but also the quality of the raw material base.
What are plastic utensils made of?
There are two options:
1. granulate- translucent plastic granules of polystyrene or polypropylene, 3-4 mm in diameter.
Manufacturers and sellers:
- Kuskovsky chemical plant,
- Guryev chemical plant,
- OOO Tomskneftekhim,
- CJSC "Khimpek"
- CJSC PETROPLAST,
- LLC "Polymeria"
- LLC "Polymercapital"
- LLC Boom Polymerov,
- OOO "Aglomer"
- "Maxiprom" LLC,
- LLC "Contact PKF",
- Panplast LLC,
- Interplast Group LLC
- and etc.
2. Polymer tapes made of polystyrene or polypropylene, packed in ready-to-use rolls.
You can buy polymer tapes from domestic enterprises:
- Moscow refinery,
- JSC "Belplast",
- Vladimir Plant of Film Materials,
- CJSC Stirolplast,
- CJSC "Georg Polymer",
- CJSC Alkor,
- LLC "Package of Offers",
- LLC NPP "Simplex",
- Folimpeks LLC,
- LLC «Lion Group»
- and etc.
Certification according to GOSTs
Plastic tableware is certified as a food contact product, so only primary plastic is suitable as a raw material base for its production. That is, the option of raw materials made from recycled "plastic waste" - used bottles, packaging, cups cannot be considered even as a temporary alternative.
It is allowed to use only polymer waste (film scraps) own production crushed into special apparatus- crusher.
Film for the production of plastic utensils must be certified according to GOST 12998-85, 26996-86, 10354-82; granules - comply with GOST 26996-86.
The secret of signs: labeling disposable tableware
For sorting polymer products, an international marking was developed - a triangle of arrows with a number inside. Next to the number (or under the triangle), the letter code of the plastic used in the manufacture of the product must be indicated.
To obtain a quality certificate, the finished product must comply with the norms of sanitary and epidemiological rules GN 2.3.4.972-00 "Maximum permissible amounts of chemicals released from materials in contact with food."
Myths and reality of the harm of plastic utensils
Of course, it is difficult to call useful products made by the chemical industry. But are there so many completely natural and environmentally friendly products in our everyday life? The real danger of plastic is its misuse.
Safety regulations:
- Do not store food in plastic packaging for a long time.
- You should carefully study the labeling: polystyrene products are not intended for hot drinks and use in the microwave.
- For children's dishes best option- a transparent base and applying colorful pictures from the outside.
- The brighter the color, the more dye (melanin) in the material, which can cause allergic reactions. Therefore, white or transparent dishes are suitable for everyday use.
And the most popular mistake of our compatriots is the reuse of plastic products in order to save money. Such dishes are not intended for washing: plastic layers can decompose under the influence of cleaning agents, oxidize and form carcinogens.
laboratory plastic tableware has an anti-adhesive and hydrophobic surface. It is also extremely chemically resistant both to very concentrated or dilute alkalis and acids, and to aliphatic alcohols, aldehydes, aliphatic hydrocarbons.
Laboratory glassware made of polypropylene guarantees consistently high resistance to the bulk of halogenated hydrocarbons, aromatic hydrocarbons, and in addition to ethers and ethers, ketones, including in case of interaction with them for 1 month. Temperature regime work is in the range from "-10" to "+135" degrees Celsius. Can be sterilized with steam (for 20 minutes at °t "+121" degrees Celsius), gas (ethylene oxide) and ethanol or formalin. Thanks to laboratory glassware made of plastic, it is possible to perform hot filtration without preheating the filter funnels.
Using containers (urine, general purpose containers, containers, sterile and non-sterile) made of plastic, medical institutions were able to increase the productivity of laboratories and were able to ensure greater safety for both medical staff and patients. Cassettes, rings, forms (histological, biopsy) produced for manual marking, subsequent filling and transportation of the studied tissues and preparations also greatly facilitated the life of medical laboratories.
An important device that is used in microbiology and biotechnology for the purpose of dispensing liquids during serological and bacteriological experiments is the Pasteur pipette. Disposable transfer pipettes (Pasteur) are in great demand, they are convenient and safe to use, used for transportation and storage of biological materials.
Plastic pipettes are used to solve many problems in the field of medicine or chemistry. And serological plastic pipettes are just one of many plastic creations that are hard to do without these days. By the way, plastic serological pipettes Jet Biofil are considered the most popular.
Piston pipetators (devices for working with pipettes), designed for convenient and, most importantly, safe filling of pipettes of all types and other manipulations with them, are also made of plastic. The design of the device resembles the device of a syringe, the filling of the pipette attached to it occurs due to the vacuum in the working cylinder when the piston rises.
Disposable Petri dishes (sterile) are gradually replacing their glass predecessors from microbiological laboratories. A spatula-spoon, wide or narrow, is much more convenient if it is made of plastic. The same can be said about serological tablets, for example, for determining the blood type, or about cups for analyzers and tips for dispensers, universal.
A separate discussion deserves a variety of plastic containers. They are light, easy to use and do not break. For example, wash bottles are bottles with a tightly screwed cap made of soft polyethylene, in which a special cannula is mounted, with which you can get a thin and sharp stream of liquid. Washing bottles are used for washing electrodes and other parts of analyzers, as well as for washing blood cells (erythrocytes, leukocytes), pouring dyes onto glasses when staining smears, and for other purposes. The plugs are hermetically sealed.
Reagent jars made of plastic are based on polypropylene. A material that guarantees excellent performance when interacting with chemical mixtures and reagents. Moreover, the base is also resistant to impact high temperature. The structure of this material is strong and quite wear-resistant. If all operating conditions are observed, the containers will last for a very long period of time.
Woolf bottles are cylinders and, like cans, are used to store a variety of liquid reagents. At the bottom, the Wolfe bottle is equipped with a tap, which makes it easier to pour the usually aggressive liquid in the vessel into another laboratory glassware. The safest, unbreakable models are made of plastic.
Graduated wide or narrow mouth plastic bottles are ideal for transporting various toxic samples. They can be protected from the possibility of unauthorized opening by using special eyelets on the rim or a protective ring.
This section also includes numerous laboratory beakers, for example, PP beakers with divisions, beakers made of polypropylene, measuring cylinders made of polypropylene with a spout and other measuring cylinders, as well as flasks and test tubes. On our website you can buy trays for dispensers and polyethylene funnels.
Laboratory glassware made of plastic has all the necessary certificates of conformity, as well as sanitary and epidemiological conclusions.
For the manufacture of containers, equipment, utensils, inventory, packaging, materials are used that are approved by the USSR Ministry of Health for contact with food products.
Food utensils, equipment coating” containers are made from various materials: glass, metals, wood, paper, cardboard, clay, mineral raw materials, various polymeric materials.
These materials must meet the following requirements:
not have a negative impact on the biological value of the product, not worsen the organoleptic properties of products or prepared food;
ensure the protection of food products from contamination from the environment;
have a smooth, polished, non-porous inner surface.
Metal utensils. Metals are widely used for the manufacture of kitchen and tableware, pipelines in the food industry, cutlery, containers for transporting liquid products, washing baths, etc.
Stainless steel of some food grades has high anti-corrosion properties, resistance to aggressive environments of food products. Stainless steel products are durable and long lasting.
Aluminum utensils. Aluminum, duralumin and their alloys are used as a material for the manufacture of dishes. Aluminum and its compounds have low solubility in a liquid aggressive food environment. Aluminum utensils, especially those made of alloys, are exposed to table salt, some organic acids found in vegetables, fruits, and berries. At the same time, the protective film of aluminum oxides, which protects the dishes from corrosion, dissolves in the liquid content. In this regard, it is not recommended to ferment cabbage, pickle cucumbers, cook sour cabbage soup, etc. in aluminum cookware. aluminum alloys produce foil, which is widely used in the confectionery industry; varnished foil is used for packaging cheeses. The composition of aluminum alloys includes impurities of some metals that can have a harmful effect on the human body, so the impurities used are strictly standardized (zinc, lead, arsenic, copper, iron).
Dishes made of iron and cast iron. Iron is a common material for the manufacture of cooking pots, containers, equipment, buckets, frying pans, baking sheets, enamelware. Iron is not stable and is easily oxidized and forms compounds that dissolve in liquid food, causing a change in its color (darkening) and taste (metallic taste). Therefore, iron products must have protective coatings. Without coatings, only baking sheets and pans are used, on which food is cooked in the presence of fat (fat, covering the surface of iron, prevents the oxidizing action of oxygen). Coatings of enamel, tin (tinning), zinc (galvanized dishes) are used for iron utensils.
Enamelware. It is an iron dish, the outer and inner sides of which are covered with enamel - an alloy (like glass) of feldspar, soda, borax, sand, tin oxide.
Enamel can be white or tinted (by introducing oxides of manganese, chromium, etc.). Strict requirements are imposed on the preparation of enamels, especially those intended for interior coatings, since in case of violation of the recipe, compounds that cause food poisoning (lead, antimony, etc.) can be used as components. Enamelware is not used in public catering and trade establishments, as it has poor impact resistance and heat resistance - with a sharp change in temperature and impact, cracks and chips form, exposing iron. Dishes with chips should not be used for cooking and storing food.
Ceramic tableware. Pottery includes earthenware, glazed (pottery), faience, porcelain and majolica dishes.
Clay glazed dishes. Pottery is currently not widely used. They are made from clay fired in a kiln. Glaze is applied to the inner and outer sides of the dishes - an alloy of oxides of silicon, potassium, sodium and other metals, as well as lead oxide (litharge). A special grade of fritted glaze with a lead content of about 12% should be used for pottery coatings. The fritted glaze is highly durable and does not contain easily soluble lead compounds. At industrial enterprises that manufacture enamel and pottery, local bodies of the sanitary and epidemiological service must exercise strict control over the quality of enamels and glazes.
Faience and porcelain dishes. It is a clay product, slightly different in chemical composition and manufacturing technology. Outside and inside the products are covered with glaze. The glaze of earthenware products containing lead (to give shine) is not particularly durable. During the operation of products, a network of small cracks appears, chips are easily formed. The use of such utensils is not permitted.
Glaze porcelain ware has greater strength, hardness and resistance to acids.
Porcelain and faience are used to make tableware and tea utensils.
Glassware. Glass is used to make glasses, wine glasses, jars, bottles and other products for food contact. The glass must be highly resistant to the acids contained in the products. There are special grades of heat-resistant glass that are used to make pots and pans used in everyday life. Glass of shock-resistant and acid-resistant grades is used for the manufacture of pipelines at dairies, wineries and other food industrial enterprises.
If the manufacturing technology is violated, air bubbles may appear in the thickness of the glass, which reduces the strength of the glass and increases the possibility of it getting into food products. If there are many bubbles, the dishes are rejected. If chips appear along the upper edge, glass products should be rejected. It is not allowed to use glassware made of glass with foreign inclusions, as they reduce the durability of products.
Wooden utensils, containers, equipment. The tree is widely used for the manufacture of cutting boards, small implements (mixers, rolling pins), barrels, barrels, chairs (blocks) for cutting meat and fish, etc. The tree does not adversely affect the quality of products, does not change their organoleptic and physical properties. chemical properties, does not corrode, does not give harmful substances into the food mass. However, wood is porous, absorbs liquid substances, and can be exposed to bacterial attack (mucus-forming bacteria, mold, etc.). In order to reduce or exclude the ability to absorb liquid substances, wood products are impregnated from the inside or coated with varnishes or resins approved for contact with food products. For the same purpose, wood products are lined from the inside with liners made of synthetic materials.
Wooden containers are used to store fermented and salted vegetables and mushrooms, salted fish and corned beef, tomato paste, butter, marmalade, feta cheese, sour cream, cottage cheese and other products.
Paper containers and packaging. Sheet paper is used as a packaging material for solid foods. Disposable tableware (paraffinized glasses for ice cream and sour cream, plates, etc.) is made from paper pulp impregnated with paraffin of permitted brands. High-grade paper (parchment and sub-parchment) is used for packaging fat-containing products - butter, cheese, herring, waffles, etc. This paper does not absorb moisture and fat, and prevents the products from drying out. Increasingly, paper is being used in combination with synthetic materials.
To apply inscriptions and drawings on paper, paint is used that is approved for use by the State Sanitary Inspection. On the surface of the product, paints should not leave an imprint (cottage cheese) or impart an extraneous smell to it. The use of such paints should not be allowed. Also, the use of paints containing soluble toxic substances is not allowed.
For packing confectionery, cardboard and corrugated cardboard are used - a type of paper made from straw or wood pulp and waste paper. Cardboard and corrugated cardboard are used for packaging products with wrappers. To pack confectionery products without wrappers, cardboard boxes from the inside should be glued or lined with parchment or parchment. Currently, a combination of cardboard and synthetic materials is used.
polymeric materials. In the food industry, catering and trade and warehouse network The use of polymer products is becoming more and more widespread.
Polymeric materials are used for the manufacture of machine parts and refrigeration units, pipelines, containers, and packaging materials.
Polymeric materials (raw materials and products) are produced at different chemical enterprises and according to different technologies and may have different physical and chemical properties. In this regard, the SES is assigned a large role in organizing and conducting preventive sanitary supervision over the production of products made of polymeric materials and their use in food enterprises.
The advantages of products made of polymeric materials include their strength, lightness, and good preservation of food products.
The disadvantages of polymeric materials include the ability to acquire negative properties over time - "aging". Under the influence of elevated temperatures, UV rays, air oxygen and other factors, complex chemical transformations occur in polymers, as a result of which the properties of polymers deteriorate - strength, elasticity decrease, brittleness, surface tarnishing appear, fat and dyes are adsorbed on it, after disinfection it remains the smell of chlorine, in addition, low-molecular toxic substances are formed in the polymer mass, which are soluble in a liquid food medium and have an adverse effect on the human body.
Due to the possibility of a negative impact of polymers on the human body, it is recommended to use products in strict accordance with the purpose indicated by the stamp on each product - “for cold water”, “for food”, “for hot dishes”, etc.
The following groups of polymers are most widely used: polyolefins, polyvinyl chloride, fluoroplastics, polystyrenes, polyacrylates, aminoplasts, polyethylene terephthalate (lavsan), polycarbonates, epoxy compounds, cellulose-based materials, rubber, combined compounds.
Polyolefins. This group includes polypropylene and polyethylene of low and high pressure. Polyethylene has a high chemical resistance to aggressive compounds, moisture-proof, frost-resistant. Withstands temperatures from -15° C to 110° C. Subject to aging under the action of atmospheric oxygen and UV rays. Polyethylene in the form of films is used for packaging products of various types (bread, milk, fish, confectionery, bulk products, etc.). Polyethylene bags as liners in barrels are used for storing fish products in brine, pickled and salted vegetables. Sulphated potatoes are transported in polyethylene bags. Bags with a capacity of 0.5 and 1 l are used as containers for milk and dairy products. Polypropylene is used to make canning lids, serving trays, dishwasher parts, etc.
Polyvinyl chloride. Possesses durability, hardness, is chemically resistant, maintains temperature from _io °c to 65 °C. Pipelines, parts of equipment, small containers for food products are made from polyvinyl chloride. From a variety of polyvinyl chloride, a Saran-type heat-shrink film is used, which is used in the food industry for packaging bird carcasses and sausage products. Another variety, polyvinyl alcohol, is used to make sausage casings and coatings for hard cheeses.
Fluoroplastics. They have heat resistance, frost resistance, chemical resistance, strength. Used as a coating for pans for frying fish.
Polystyrenes. Possess hardness, moisture resistance, resistance to fats. The disadvantages include instability to impacts and temperatures above 80°C. Polystyrenes are used for the manufacture of packaging for cheeses, meat and dairy products, dishes, trays, graters, parts of refrigerators, etc.
Polyacrylates. Resistant to aggressive environments. A variety of polyacrylate - organic glass - is used in the confectionery and baking industry as containers for dough, liquid yeast and fruit and berry masses. Parts for milking machines are made from plexiglass.
Aminoplasts. One polymer from this group, melalite, is a decorative laminate used as a facing material for tables and walls in public catering and trade establishments.
Lavsan. Possesses durability, heat resistance, is steady against light and acids. Lavsan is used to filter milk, it is used to sew bags for whey extrusion in the manufacture of cottage cheese.
Polika rbonata. They are durable, resistant to aggressive media (fruit juices, fats, alcohol, disinfectant solutions), do not change the color of the product. Withstand heating up to 140°C. They are used for the manufacture of utensils for feeding aircraft passengers.
Polyamides (kapron, kaprolon). They have durability. The disadvantages include instability to fats, alkalis, the action of molds and bacteria. They are used for the manufacture of parts of creaming machines that do not come into contact with cream (karon), and parts of machines that come into contact with milk and meat (karolon).
Epoxy compounds. In the form of epoxy resins, they are part of the internal coatings of metal containers for wine, beer, juices, as well as varnishes for coating cans from the inside. Resistant to alkalis, disinfectants, steam treatment.
Cellulose-based materials (cellophane, etc.). They are resistant to low temperatures, fats. They do not have moisture resistance. Used for making films. Three-layer cellophane is used for the manufacture of sausage casings. Cellophane coated with nitro lacquer is used for packaging pasta, fish cooking, ghee, popcorn, confectionery, frozen foods. Plumbing equipment is made from cellulose-based materials.
Rubber. Polymeric materials obtained on the basis of natural and artificial rubber. They contain toxic fillers, their dissolution in the mass of the product and causes the toxicity of rubber products during aging. Gaskets and seals for machine parts are prepared from rubber. In the food industry, rubber-based films (escaplain, etc.) are used. Films are used for packaging frozen and hygroscopic products (sublimated) - fruits, as well as for culinary products and peelless cheese.
Combined materials. Combined materials are widely used:
a combination of polymer films (more often polyethylene), cardboard, paper, foil - for packaging food concentrates;
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