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Advanced Detection and Monitoring of Foodborne Pollutants: Connecting Dietary Exposure to Health Risks
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This review pulls together research on pollutants hiding in our food, from microplastics to chemicals in cosmetics and packaging. Key findings include microplastics building up in tissues and affecting behavior in fish, and bacteria in soil passing antibiotic resistance to vegetables we eat. It's a reminder that everyday food choices and food safety practices can meaningfully affect long-term health.
ABSTRACT Foodborne and environmental pollutants are major threats to human health, nutrition, and ecosystems. Industrialization, agriculture, and urbanization have increased exposure to contaminants from environmental and food sources. Environmental pollutants include phthalates, PFAS, heavy metals, persistent organic pollutants, PBDEs, microplastics, and oil‐derived contaminants. Microbial pollutants, including bacteria, viruses, and fungi, and chemical contaminants are encountered through contaminated food, water, air, and dust, affecting immunity, microbiota, and metabolism. In vivo zebrafish studies show that polyethylene microplastics accumulate in tissues following dietary exposure, causing a 107% increase in hyperactive swimming, indicating neurotoxicity. Electrolyzed water reduced pathogens by ~3 log CFU/cm 2 , including Listeria monocytogenes and Staphylococcus aureus . In vitro gut microbiota studies demonstrate altered microbial gene expression and increased IL‐8 following pollutant exposure. Simulated digestion revealed an 11.2‐fold increase in antibiotic resistance gene transfer from soil to vegetables to the human gut. Computational analyses identified AKT1 as a key neurotoxicity target of okadaic acid in seafood. Phthalate exposure is associated with wheat and dairy intake, whereas PFAS exposure from cosmetics concentrations increases in plasma and breast milk. Persistent organic pollutants biomagnify through food chains; indoor dust contributes to PBDE exposure; crude oil extraction accounts for 77% of emissions; and mycotoxins remain a major food safety concern. These findings highlight the need for integrated monitoring, risk assessment, and mitigation strategies for both foodborne and environmental pollutants.
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