Microplastic content and phthalate profile in packaged salmon marinated with or without oil using the sous vide method

Phthalates (PAEs) have become a serious cause for concern due to their toxicity and the risk of migration from food contact materials into food matrices and the environment. In this study, the potential and rate of migration of microplastics (MP) and PAEs in ready-to-eat foods prepared using the sous vide (So-Vd) technique were determined for equal time under the effects of marinating method (olive oil-based (+OO) or olive oil-free (-OO)) and cooking different temperature (45, 65, 72, and 80°C) for an equal duration (30 min). The highest MP content was detected in the group marinated with olive oil (OO) and subjected to high heat-treatment (80+OO) at 0.50±0.17 MP/g. So-Vd groups and OO have been identified as having a dominant blue color and a dominant fiber shape. The research findings indicate that the high temperatures applied promote MP degradation, and therefore sizes smaller than 100 μm were observed at these temperatures. In the So-Vd application groups, the top three phthalate esters at the highest level are DBP, DEHP, and BBP, respectively, while the lowest are DPENP < DNCH < DHEXP = DINP. It was determined that the levels of 10 ester derivatives, determined in varying amounts, were below the individual LOQ. • Sous-vide cooking can promote microplastic release from vacuum packaging • Higher temperatures increased microplastic abundance in packaged salmon • Oil-based marinades enhanced the migration potential of plastic additives • DBP and DEHP were the most dominant phthalates detected in the samples • Findings highlight potential food safety risks of plastic–food interactions