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Investigation of microplastic contamination in some dairy products
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Researchers tested milk, mozzarella cheese, yogurt, and cream products (12 packages, 36 samples total) for microplastics using microscopy and spectroscopy. Microplastic particles, mostly fragments, were found in all samples, with locally or regionally produced items showing higher levels than imported ones. Plastic types detected included polyethylene, polypropylene, polyester, polystyrene, and polycarbonate, suggesting contamination from processing equipment and packaging.
Contamination of microplastics (MPs) particles in foodstuffs has become increasingly relevant due to the ubiquity and health risks associated with microplastics for humans. The current study explored the prevalence, morphology, and polymers involved in MPs particles found in milk, mozzarella cheese, yogurt, and cream products through fluorescence microscopy and Fourier transform infrared (FTIR) spectroscopy. The investigation included 12 packages of dairy foodstuffs that were either produced locally, regionally, or internationally; all samples were evaluated three times, thus totaling 36 replicates. MPs particles were identified based on prevalence, morphology, and polymer content using fluorescence microscopy and FTIR spectroscopy techniques. In all samples tested, MPs particles were detected. It was observed that local and regional dairy foodstuff products had higher MP prevalence compared to internationally produced dairy foodstuffs. Various morphologies were evident in MPs particles, with fragments being the dominant type followed by fiber and foam MPs. MPs in milk ranged between 23 and 35 MPs particles per 100 ml, 29 and 11 MPs particles per 10 g in mozzarella cheese, 18 and 33 MPs per 100 milliliters in yogurts, and 23 and 9 MPs particles per 10 g in creams. Polyethylene, polypropylene, polyester, polystyrene, and polycarbonates were recognized by FTIR spectroscopy, suggesting that the origin of MPs within foodstuffs is attributed to processing equipment and containers. There is a need for strict regulations concerning processing methods, packaging, transport, and storage conditions during production and distribution to prevent contamination of MPs within food products.
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Researchers reviewed 17 studies on microplastic contamination in milk and dairy products and found concentrations ranging from undetectable to over 10,000 particles per kilogram, with baby milk powder showing the highest levels. The most common plastics found were polyethylene, polypropylene, polyamide, and polyester, including some types considered harmful to human health. The study highlights that dairy products are particularly susceptible to microplastic contamination from packaging, processing equipment, and the environment.
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Researchers characterized microplastics in six Slovak cheeses produced across traditional, small-scale, and industrial dairy systems, detecting 249–1,548 synthetic particles per sample dominated by polyethylene, polyamide, and polypropylene fragments, suggesting that both processing equipment and environmental pathways contribute contamination regardless of production scale.
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