Unverified90% confidenceDecision RuleTime unknown
腌制高盐高酸食物（泡菜、酸菜、咸菜）优先选玻璃或食品级陶瓷，避免普通PP塑料；塑料在酸性环境长期接触易析出增塑剂且吸味串味
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Unverified不要用PP塑料盒长期存放高油高酸食物（如辣椒油、柠檬、醋渍物），塑料在油酸环境下更易析出物质且难清洁去味，此类食物应选玻璃或不锈钢83% similarUnverified材质优先选食品级PP或不含双酚A（BPA-free）的塑料，避免劣质塑料高温析出，桶内壁应无难闻塑料味80% similarUnverified存放油脂类食物（如坚果、油炸零食）避免用PP塑料罐，油脂长期接触会加速塑料老化并可能溶出增塑剂，优先选玻璃或304不锈钢80% similarUnverified接触油脂、酸性食材（腌菜、果酱、泡菜）必须选钠钙玻璃或304不锈钢，避免PP塑料罐长期接触油脂析出物质；发酵类食材忌用金属盖直接接触，需带玻璃盖或塑料内衬80% similarUnverified餐盘材质优先选304不锈钢内胆或可拆卸盘，其次食品级ABS/PP；避免劣质塑料直接盛湿粮，湿粮油脂和酸性易析出物质，且塑料长期沾湿粮难去异味80% similar
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