> Almost every single one of the foods we tested are within both US FDA and EU EFSA regulations.
So the next logical question is: are those standards at reasonable levels? Is the food actually unsafe, or are we just really good at detecting those contaminants now?
> Hot foods which spend 45 minutes in takeout containers have 34% higher levels of plastic chemicals than the same dishes tested directly from the restaurant.
I thought it would make much more of a difference, honestly.