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Microplastic Debris in Yogurt: Occurrence, Characterization, and Implications for Human Health
Summary
Researchers tested both conventional and organic yogurt sold in Romanian supermarkets and found roughly 2,200 microplastic particles per kilogram in each type. The particles included both natural fibers and synthetic plastics like nylon, polyester, and polyethylene, likely introduced during processing and packaging. This study adds yogurt to the growing list of everyday foods through which people are unknowingly consuming microplastics.
The present study aimed to identify and characterize the microplastics (MPs) extracted from conventional and organic yogurt, sold in large hypermarket chains in Romania. In this respect, the morphology and chemical composition of MPs, as well as the health risks generated by their presence in yogurt were important to investigate. In the yogurt samples were identified by optical microscopy a reasonably high number of microparticles (black, blue, red, gray, etc.): ~2236 / kg in conventional yogurt and ~2266 / kg in organic yogurt. The micro-FTIR analysis along with OPUS v.7.5 software’s library revealed their composition. The complexity of the study was not generated only by the analytical methods used to characterize the MPs but also by the isolation process required for this. Therefore, the results revealed the presence of microparticles of cotton, cellulose, wool, raffia, and flax, (considered natural microparticles), but also mixtures with polymers (acrylic, nylon, polyester, cellophane, polyurethane, polyethylene, etc.), considered synthetic microparticles. Based on the above results could be established the correlations and the statistical approach, information that may serve or act as an incentive for milk and dairy product processors to try to find the source of contamination, starting with the raw material, continuing with the processing chain, and ending with the final product.
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