According to Profeco, this plastic was intended for single use, so extending its life to refrigerate food has negative consequences for health.
Even according to recent studies carried out in the Harvard Medical School Journal, they detail that, even when they are not microwaved, yogurt containers can allow the entry of bacteria and chemicals.
Therefore, it is advisable to store food in glass containers instead of single-use plastic containers.
On a scale of 1 to 7, where one is very good for continuing use and seven is bad for postponing use, yogurt containers are at number 5, making them very unreusable for food storage.
If continued to be used, these containers can leach bacteria and chemicals into food, which could lead to conditions such as diarrhea, muscle pain, anemia, heart problems, and even cancer.
Therefore, it is important to know what properties each plastic has. Each container or packaging made with any of these materials is marked with a symbol of a triangle formed with arrows with a number in the center. They go from 1 to 7.
In terms of bacteria hazard, plastic containers with code 2 (HDPE), 4 (LDPE) and 5 (PP) would be the safest to reuse. This was stated by Daniel Schmitt, an engineer and researcher at the University of Massachusetts Lowell. These materials generally do not contain plastic that can be transmitted to the food if it is heated in a microwave or exposed to the sun.
However, the plastic containers for yogurt, cream and others, although they are level 5, still have a risk of breaking with use, which would filter bacteria.
Likewise, plastic containers with codes 1 (PET), 3 (PVC), 6 (PS), and 7 (PC) are more likely to leak into food if heated. They would even be linked to conditions such as diarrhea, muscle pain, anemia and heart problems. Additionally, Polystyrene (PS), which is used in Styrofoam, could help the development of cancer.
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