This study was carried out to determine the effect of storage time and storage temperature on BPA leaching in plastic containers. The indirect competitive enzyme-linked immunosorbent assay (ELISA) method was used for the determinations; the limit of detection (LOD) is 10pg/ml. The results revealed that there was a reduction in the concentration of BPA in tap water samples stored in plastic containers at temperature > 300C for sixty days compared with their initial BPA concentrations, in contrast there was an increase in BPA concentrations of water samples stored in plastic containers at 2-80C (refrigerated) and 25-270C (room temperature) for sixty days when compared with their initial BPA concentrations. This study revealed that leaching of BPA from plastic materials increases with time of storage, while BPA degradation in plastics increases with increase in temperature. Hence the use of plastics house wares and storage of foods and drinks in plastic containers should be minimised in order to reduce human exposure to BPA.