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Microplastics in Food Products
Summary
This chapter reviews microplastic contamination in food products, tracing the pathways by which plastic particles enter the food supply from environmental contamination, packaging leaching, and food processing. The authors discuss health concerns associated with dietary microplastic exposure and the regulatory landscape around food safety.
Plastics have played a crucial role in our daily lives for many years, offering a wide range of advantages and practical applications. However, despite their numerous benefits, persistent environmental and health concerns remain. Since the 1950s, the plastic industry has been responsible for producing an astonishing quantity of waste, amounting to millions and even trillions. The major portion of plastic consumption can be attributed to the production of packaging material, especially those utilized in the food sector. Plastic’s versatility, characterized by its flexibility, lightweight properties, strength, and longevity, has been instrumental in its widespread use. Nevertheless, a pressing issue is the global presence of micro- and nanoplastics in the environment and food chain, endangering wildlife and posing risks to the overall food web. This chapter highlights sources of microplastics, its characterization, detection, and the toxic additives released from microplastics. Further, interaction of microorganisms and percolation in the food chain are discussed. This chapter also throws light on the average consumption of these exposed food products globally and the mitigation taken for its ill effects.
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