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Some scientist and consumer advocates raised a concern about cancer a few years ago when researchers found that chemicals in some plastics “migrate” into food. Transfer of particles cam occur when plastic wrap touches food for more than 10 minutes during full-power cooking.

Food and Drug Administration (FAD) scientist in the US don’t believe the migration poses a health risk. Also, not all plastic wraps contain “migrating” chemicals. Because there are no labeling regulations, however, it’s difficult to distinguish among wraps.

To be cautious, FDA suggests placing food in container large enough to allow at least three inches of space between plastic wrap and food. The extra space lets the wrap sag without touching the food. Or instead of plastic, use glass or ceramic lids to prevent splattering.

Also, don’t microwave in plastic margarine tubs or dessert topping containers. They’re fine for storing food, but they can easily melt. Use only cookware designed for use in the microwave.