Sure, but like I said, cooking meat already produces similar compounds. If you're an absolutist, then you don't want to cook meat. Otherwise, it depends on how much more of those compounds plastic would contribute. If it's 10% more, that's one thing; if it's 1000% more, that's another. I suspect it's closer to the former with the current standards in the US but I could be wrong.
As far as I know the US does not have any legal or regulatory requirements on plastics in contact with food.
A quick google (yeah, I still use it :-P ) brought this up:
https://www.acplasticsinc.com/informationcenter/r/fda-approved-plastics-for-food-contact
and
https://www.fda.gov/food/food-ingredients-packaging/packaging-food-contact-substances-fcs
That's a list of what's approved, but that's not a standard. I'm not sure there is a standard, as in the substance is tested in various conditions and the amount of leeching into food is measured and limits set. If there are limits, they should reflect current science. For example, BPA is a known hormone disrupter. Any allowable limits should be back by double-blind clinical trials that establish proposed limits pose no risk to the consumer.
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