The printing ink in newspapers contains chemicals, including lead and heavy metals, which may infiltrate the human body through food, posing health risks.
Newspapers, due to environmental conditions during distribution, are prone to contamination by bacteria, viruses, or other pathogens that can transfer to the food, potentially causing foodborne illnesses.
The ink's impact on food quality can result in severe health issues such as digestive disorders, toxicity, cancer, organ failure, and a weakened immune system.
The Food Safety and Standards (Packaging) Regulations, 2018, expressly prohibits the use of newspapers or similar materials for storing, packing, or wrapping food, emphasising the need for consumers and vendors to avoid using them for covering or serving edible items.
Newspapers have the potential to transfer ink and other odours to the food, altering its taste and smell, which can be undesirable, especially for sensitive or aromatic foods.
The porous nature of newspapers allows them to absorb moisture, resulting in compromised and soggy food packaging, impacting both safety and quality.
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