Pre-cooked foods, hot foods, and oily foods, especially meats, should not be wrapped and stored with plastic wrap. Dong Jinshi, Vice President of the International Food Packaging Association, pointed out that when these foods come into contact with plastic wrap, the chemical components in the material can easily volatilize and dissolve into the food, which is detrimental to health.
Fruits and vegetables with high water content are more suitable for plastic wrap, such as apples, pears, tomatoes, bok choy, and yellow chives. It not only preserves them for a longer time but also increases some of their nutrients. The choice of plastic wrap should also be made with caution; polyethylene (PE) material is relatively safe, while polyvinyl chloride (PVC) material is harmful to the human body.