Which of the following is a common consumer behavior that increases exposure to BPA?

Trimming visible fat from meat before cooking, since BPA accumulates exclusively in lean meat and not in fat.

Repeatedly microwaving food in certain polycarbonate plastic containers or using plastics not labeled BPA-free, particularly with hot or acidic foods.

Choosing glass or stainless-steel bottles for infants instead of plastic, because glass/stainless reduce BPA compared with plastics.

Consuming only frozen vegetables because freezing increases BPA content compared with fresh produce.