Polyvinyl chloride (PVC) is a commonly used plastic, which is composed of PVC resin, plasticizer and antioxidant, and is not toxic in itself. However, the main auxiliary materials such as plasticizers and antioxidants are toxic. The plasticizers used in daily-use PVC plastics mainly include dibutyl terephthalate and dioctyl phthalate. These chemicals are toxic, and so is lead stearate, an antioxidant of PVC. When PVC products containing lead salt antioxidants come into contact with solvents such as ethanol and ether, lead will be precipitated. When PVC containing lead salt is used as food packaging, lead molecules will diffuse into oil when encountering fried dough sticks, fried cakes, fried fish, cooked meat products and cakes and snacks, so it is not possible to use PVC plastic bags to pack food, especially oily food. In addition, PVC plastic products will slowly decompose hydrogen chloride gas at high temperature, such as about 50℃, which is harmful to human body, so PVC products are not suitable as food packaging materials. Source: Global Plastics