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Assessment of microplastics in commercial meat: a comparison between raw and processed products
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Researchers investigated microplastic contamination in commercial meat products, comparing raw and processed forms to assess human dietary exposure. Microplastic particles were detected across multiple meat types, with processing steps influencing both the concentration and type of particles present.
Contamination from plastics and other artificial non-plastic particles has been steadily increasing over the last few decades, posing a significant threat to the environment and human health. Recent studies have found microplastics (MP) in beverages and food, and MP have been reported in different items intended for human consumption, including table salt, tea, milk, drinking water, and meat [1; 2]. The purpose of this study is investigate the presence of microplastics (MPs) in commercial meat as available for consumers from the supermarket. We will compare the amount of microplastics that can be found in raw meat with that in their processed derivates. This includes the study of the three most consumed meat categories worldwide: pork, chicken and beef, commercially available in butcher shops and supermarkets in the Netherlands. For statistical purposes at least 4 replicates per product will be analysed, obtaining a total of ¿24 samples, (at least) 12 from processed meat and 12 from raw meat. Sample processing includes a digestion procedure with a 10 Also see: https://micro2024.sciencesconf.org/559363/document
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