Recent discussions in the materials industry have raised concerns over black plastic utensils, particularly in the context of safety and sustainability. A study published in Chemosphere revealed high levels of toxic flame retardants in certain black plastic products, like kitchen utensils, sparking debate about the use of recycled materials in food-related applications. Despite a subsequent recalculation showing lower-than-expected contamination levels, the issue of harmful substances in recycled plastics remains critical for designers.

The Problem with Black Plastic
Black plastic is often made from recycled electronic waste. This material may contain brominated or organophosphate flame retardants (BFRs and OPFRs) used to meet safety standards in electrical and electronic products. These additives can persist in the recycling process and may pose health risks, including carcinogenicity, hormonal disruption, and developmental toxicity.

The study, titled “From e-waste to living space,” explored whether household products made from recycled black plastics—such as kitchen utensils—contained concerning levels of flame retardants. Researchers screened 201 products and found that over 50% of them contained BFRs. In some cases, the levels exceeded 22,800 mg/kg, far above what is deemed acceptable for food-contact materials. Chemicals like decabromodiphenyl ethane (DBDPE) and 2,4,6-tribromophenoxy-1,3,5-triazine (TBPP-TAZ) were among the main substances identified.

Implications for Designers
For designers, the findings underscore the challenges of incorporating recycled plastics into product lines without compromising safety. Black plastics, commonly used in electronics, are often difficult to repurpose for consumer goods, especially food-related products, due to their potential contamination with hazardous substances.

Designers working with black plastics are encouraged to reconsider their material sources by opting for other plastics that are easier to screen for contaminants, or entirely different materials altogether. Testing should become a priority, with designers collaborating closely with suppliers to ensure that materials meet stringent safety standards, particularly for food-contact applications. Another avenue is to explore alternatives such as biobased polymers or other sustainable materials that do not require hazardous additives. Furthermore, advocating for better recycling practices across industries can help reduce contamination risks in secondary materials.

The study also highlights an opportunity for material innovation. By developing advanced sorting and purification techniques, or by designing alternative biobased or circular materials, designers can create safer, more sustainable products. Non-toxic, biodegradable plastics made from natural sources could replace traditional recycled plastics in applications where contamination is a concern.

Conclusion
While the recalculated risk levels are less alarming (by factor 10), the presence of flame retardants in black plastic highlights an ongoing concern for designers and consumers alike. The key takeaway is to avoid high-heat exposure of such materials, as heat can release harmful chemicals. Designers should also discourage the use of black plastic for food storage or heating applications to minimize potential health risks.

As the design community pushes for greater sustainability, the adoption of safer, circular materials will play a vital role in transforming industries. The integration of innovative solutions can ensure that products meet both functional and environmental expectations.

Source: Kunststof & Rubber
Photo: Mike Bird