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A preliminary survey of microplastic contamination in hydroponically grown salad vegetables sold in supermarkets
Original title: การสำรวจเบองตนการปนเปอนไมโครพลาสตกในผกสลดทปลกในระบบไฮโดรโปนกสทจำหนายในซเปอรมารเกต
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Researchers tested lettuce (green oak, red oak, and cos) grown hydroponically and sold at supermarkets in Thailand for microplastics. All samples contained microplastic particles, mostly small fibers, with green oak showing the highest average amount. The study could not identify the exact plastic types and calls for more research into how contamination occurs.
This study conducted a preliminary investigation of microplastic (MP) contamination in hydroponically grown salad vegetables sold in supermarkets. Three types of vegetables including green oak, red oak, and cos were examined. A total of 18 vegetable samples were collected from 2 supermarkets in Ubon Ratchathani province. Organic matter was digested using a Fenton reaction (H2O2/FeSO4). The abundance and morphology of microplastics including size, shape, and color were analyzed using a stereomicroscope. Polymer types were also analyzed using Fourier Transform Infrared (FTIR) spectroscopy. The results revealed that green oak had the highest average MP abundance at 2.67 ± 1.03 pieces per gram, followed by red oak and cos lettuce which had the same average MP abundance at 1.00 ± 0.63 pieces per gram. The predominant MP size classes were small (< 0.1 mm) and medium (0.1-1.0mm). The most common morphological type was fiber, followed by fragment. The most frequently observed color of MP was transparent, followed by red, green, and black, respectively. However, FTIR analysis could not definitively identify polymer types due to particle size limitations and insufficient signal intensity. This study provided preliminary evidence that commercially available hydroponic salad vegetables were contaminated with microplastics. Therefore, further research focusing on identifying sources of contamination in hydroponic cultivation systems is essential to support quality control and ensure consumer safety.
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