Polystyrene is commonly used on a daily basis for the packaging of takeaways as if people assume that it is safe. Although studies show the migration of styrene into food could cause adverse health impacts such as cancer, neurotoxicity, and hormone-related problems, less is known about public awareness of its risk. This chapter presents a study conducted to assess the level of knowledge, attitude, and practice (KAP) of polystyrene food packaging usage among food operators (i.e., hawkers, restaurants, and night market). Data were collected using self-administered to survey 115 food operators. Results show that the food operators have a moderate knowledge and attitude in polystyrene usage. Their practice in polystyrene usage is still poor. Food operators from restaurants had the highest level of KAP compared to hawker and night markets. The finding could provide some guides in developing interventions to educate food operators about food safety issues related to polystyrene.
TopIntroduction
A packed schedule and busy lifestyle had caused us to have lesser time spend to cook especially during weekdays; classes, work or when so much activity is to be completed in a day. Therefore, take-away is always the best option. Consumers could eat their food anywhere and everywhere that they want according to their preference. Food packaging material such as plastic is a medium mostly used to take away food in developing nations including Malaysia (Jayaraman et al., 2011). Plastic is still widely used among foodservice operators especially if they provide takeaway and delivery service. Food packaging had several functions where it protects food from being contaminated and spoiled, ease of transportation and provides a uniform measurement of contents. There are many types of favorite food packaging in Malaysia; for example, polystyrene, plastics, oil paper, paper box, etc.
Polystyrene food packaging is one of the products derived from monomer styrene and had side effects if being exposed.-This food packaging had been very popular, not only among food operators but also customers and the usage is prevalent nationally before it was banned in certain areas (Haqim, 2015; Soon, 2016). The authorities of federal territories such as Putrajaya, Kuala Lumpur and Labuan, as well as the state of Selangor, Pulau Pinang and Malacca, had recently forbidden the usage of polystyrene in their states (Ahmad, 2016). In almost all food operations, polystyrene could be found as a medium of packing food before it is banned in some states in Malaysia (Haqim, 2015). The purpose of this study is to assess food operators’ level of knowledge, attitude and practice (KAP) about polystyrene food packaging. The specific objectives are as follow:
- i.
To evaluate the level of KAP among food operators
- ii.
To determine the relationship between KAP
- iii.
To compare the level of KAP between different types of food operations (i.e., hawker, restaurant and night market).
TopBackground
Polystyrene
Polystyrene is a common type of food packaging that food service operators regularly employ to package their take-out meals. This packaging is a transparent, rigid, and brittle addition polymer of styrene with a relatively low melting temperature. Styrene is a monomer that is utilised as a fundamental building block in the plastics industry and has been deemed safe for use in food packaging. Foaming produced from styrene generates an opaque, hard, lightweight material that is resistant to impact and provides thermal insulation. Protective packaging such as egg cartons, containers, disposable plastic utensils, lids, cups, plates, bottles, and food trays are common examples available in the market (Marsh & Bugusu, 2007). The drinking cup, bowl, and foam food are all examples of polystyrene employed in this industry.
Polystyrene is a polymer composed of many different styrene monomers that is commonly utilised by manufacturers and food service operators. They feature a number of characteristics that are ideal for food service, including lightweight, portability, and heat-resistant material. Additionally, polystyrene is opaque, hard, and impact-resistant, making it an ideal material for protective packaging (Marsh & Bugusu, 2007).
Despite the benefits of polystyrene for both operators and customers, there are significant risks associated with its use, necessitating the use of alternate packaging. The problem is to develop containers that maintain the temperature of the food while remaining economically packaged (Boyce, Charles & Binkley, 2008). The currently utilised white polystyrene containers failed to preserve food's temperature, spilled frequently, and were easily broken by sharp cutlery (Sheridan, 2003).
Additionally, environmental-conscious individuals demanded green packaging in order to avoid food waste and to have packaging that degrades quickly. While manufacturers of biodegradable items frequently claim to be environmentally friendly, there is currently no solution that can replace polystyrene while remaining environmentally benign. Even biodegradable paper boxes for food packing have a higher life cycle assessment (LCA) and do not totally decompose when contaminated (Bavani, 2016). To date, no alternative to polystyrene that is environmentally friendly and fully degrade when polluted.