According to toxicologists, people should avoid pastries that remain fresh days after purchase, because that could be an indication that it contains plasticizer chemicals. With reports of contamination of domestic jams, people are advised to stay away from jam-related products for the meantime. We turn to this so-called pineapple bread or this flavorful taro bun when we are craving for sweets, but now experts are telling us to be careful about what we put in our basket. It is common for pastry chefs to add a small amount of flavoring to enhance the color and the aroma of the bread, but if the bread remains fresh after sitting out for 2 to 3 days, then that may be a sign that it contains plasticizer chemicals. The food experts are also reminding us to stay away from bakeries that contain all types of jams, just to be on the safe side for the time being. Just last week, a chemical company is reported to be under investigation for allegedly selling industrial-use chemical, DEHP, to jam manufacturers and pastry shops to make food additives. Several businesses have since been accused of using the illegal plasticizer, DEHP, in food coloring agents and flavoring for jam related products. The recent discovery then led to an extensive inspection over the nation's seven popular jams and a deeper look into the bread industry. According to the Food and Drug Administration, the department is doing whatever it takes to track down the source of the tainted bread, emphasizing that the origin of the problem is likely to be the jams, and not the bread itself. So avoid picking bread with fillings for now, and stick with the basics. Go for toast and wheat breads, for example, which have a slim chance of containing harmful chemicals.