The US Food and Drug Administration (FDA) has moved to ban three grease-resistant chemical substances found in pizza boxes, microwave popcorn bags, sandwich wrappers and other food packaging.
The chemicals have been linked to cancer and birth defects, and are no longer considered safe.
The news comes after years of campaigning by environmental and public health groups who have told the FDA “chemical migration” from packaging to food is a danger.
There are three types of perfluorinated compounds, or PFCs, which are linked to cancer and birth defects, according to the Environmental Working Group (EWG).
It is believed the chemicals are still used in Australian manufacturing, and can be found in waterways and dust.
There are various types of PFCs that vary between long chain molecules and short chain.
It is already accepted that 'long chain' PFCs (that have more than eight carbon atoms) are dangerous and they have almost completely been phased out, according to ninemsn Coach.
But the jury is still out on 'short chain' PFCs (that have less than eight carbon atoms), which manufacturers have been using instead.
While no long-term research has been done on PFCs, the FDA’s review of data supplied by the petitioning organisations led it to determine there to be “no longer a reasonable certainty of no harm” in the use of the chemicals.
However, PFCs haven't been made since 2011, and critics have said the FDA's decision is “too late”.
The new FDA rule posted to the Federal Registry on 4 January will be enforced from 1 February.
Although the three chemicals were no longer made in the US from 2011, the possibility remains that food packaging with those chemicals made in other countries could be imported.
There are also concerns about some next-generation PFCs found in food wrappers.
Some have claimed the FDA has approved more than 20 new PFC chemicals for use in food packages.
“Their chemical structure is very similar to the ones that have been phased out and the very limited safety testing that has been done suggests they may have some of the same health hazards,” EWG senior scientist David Andrews said.
