We can't find the internet
Attempting to reconnect
Something went wrong!
Hang in there while we get back on track
Microplastics footprint in Indonesian edible salt: A comparative study across Western, Central, and Eastern regions
AI summary Read the abstract
Researchers surveyed 45 edible salt brands across western, central, and eastern Indonesia and found an average of 222 microplastic particles per kilogram — predominantly fibers under 1 mm — with western regions showing the highest contamination and regional polymer composition varying markedly by location.
Microplastics contamination in food products has raised global concerns, yet nationwide assessments in edible salt (particularly in Indonesia) remain limited. Most prior studies have focused on isolated locations, offering an incomplete understanding of spatial distribution and exposure risk. This study aims to analysis of microplastics abundance, charcateristic, and potential human intake in edible salt samples across Western, Central, and Eastern Indonesia. A total of 45 salt brands (three replicates per brand) were selected based on regional consumer preferences. Microplastics were extracted using a density separation technique, followed by visual screening and polymer identification. The mean microplastics abundance was 221.9 ± 184.0 particles/kg. Microplastics abundance was highest in Western Indonesia (292.0 ± 254.2 particles/kg), followed by Central Indonesia (212.9 ± 131.4 particles/kg) and Eastern Indonesia (160.9 ± 111.1 particles/kg). Overall, fibers (79.44%) and fragments (19.29%) were the dominant microplastics shapes. Fibers predominated across all regions, particularly in Western (85.54%), Central (67.01%), and Eastern Indonesia (84.81%). Small-sized microplastics (<1,000 μm) were most prevalent overall (59.41%). Regionally, small-sized particles dominated in Western (61.80%) and Central Indonesia (63.67%), whereas larger microplastics (>1,000 μm) were more common in Eastern Indonesia (50.55%). Fifteen polymer types were identified, with chlorobutyl (21.15%), polyester fiber (19.87%), and polyisobutylene (19.35%) most prevalent overall. However, polyester fiber (41.51%), ethylene propylene (42.50%), and polyisobutylene (47.62%) dominated in Western, Central, and Eastern Indonesia, respectively. Estimated Daily Intake ranged from 1.11 ± 0.71 to 1.56 ± 0.99 particles/day, depending on region and consumption level, while the corresponding Estimated Annual Intake varied from 404.99 ± 257.80 to 569.41 ± 362.47 particles/year. The predominance of small-sized fibers and fragments may elevate long-term health risks through dietary exposure. These findings underscore the need for stronger monitoring systems, improved salt processing practices, and national regulatory frameworks. The study also establishes a reference point for evaluating chronic microplastics intake through common food items in Indonesia. ENVIRONMENTAL IMPLICATION: This study demonstrates that microplastics contamination occurs in all edible salt samples collected across Indonesia, indicating that both terrestrial and marine environments contribute to its presence in food products. The predominance of fibers and fragments, along with the detection of multiple polymer types, suggest complex contamination pathways linked to human activities. These findings provide essential baseline data for understanding microplastics transfer from environmental sources to food items. Continued monitoring and standardized analytical methods are needed to better assess exposure risks and support evidence-based management of microplastics pollution in marine-derived commodities.
More Papers Like This
Microplastic contamination in Indonesian consumable salts
AI summary Read the abstract
Researchers analyzed both traditionally produced and commercial branded sea salts from Indonesia and found microplastics in all samples tested. Traditionally produced salts contained the highest contamination levels, with up to 3,753 particles per kilogram, though branded salts also contained significant amounts. The study indicates that sea salt is a notable dietary source of microplastic exposure for consumers.
Detection of microplastic contamination in table salts in Padang City, Indonesia, and control strategies for choosing healthy salt
AI summary Read the abstract
Researchers analyzed microplastic contamination in ten brands of table salt commonly consumed in Padang, Indonesia. The study found microplastic particles in all brands tested, ranging from 30 to 510 particles per kilogram, with fragments being the most common shape, suggesting that salt products represent a meaningful source of dietary microplastic exposure.
The Existence, Characteristics, Sources, and Impact of Microplastics in Salt Products in Indonesia
AI summary Read the abstract
This systematic literature review described the presence, characteristics, sources, and health impacts of microplastics in Indonesian salt products, finding consistent contamination across regions with PP, PE, and PA as dominant polymer types. The main contamination sources were polluted seawater used in salt production and unmanaged plastic waste near coastal evaporation ponds.
From sea to table: Assessing microplastic contamination in local and non-local salt in Bali, Indonesia
AI summary Read the abstract
All 20 brands of table salt tested in Bali, Indonesia contained microplastics, with an average of 173 particles per kilogram. Based on typical salt consumption, residents ingest roughly one microplastic particle per day from salt alone, highlighting how everyday foods serve as a constant low-level source of microplastic exposure.
Abundance and Characterization of Microplastics in Marketed Edible Salt from a Coastal Region of South Sumatra, Indonesia
AI summary Read the abstract
Researchers tested table salt sold in a coastal Indonesian village and found tiny plastic particles—called microplastics—in every single sample, mostly small plastic fragments smaller than a grain of sand. Since salt is something we eat almost every day, this means regular salt use could be a small but steady source of plastic exposure, adding to concerns about how microplastics end up in our food. The findings point to a need for better plastic waste management and more monitoring of food products to limit this contamination.
Research digests by email
When a large batch of papers lands in the Atlas, we read through it and send a short write-up of what stood out.