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The Existence, Characteristics, Sources, and Impact of Microplastics in Salt Products in Indonesia
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This systematic literature review described the presence, characteristics, sources, and health impacts of microplastics in Indonesian salt products, finding consistent contamination across regions with PP, PE, and PA as dominant polymer types. The main contamination sources were polluted seawater used in salt production and unmanaged plastic waste near coastal evaporation ponds.
Salt is one of the nine essential commodities in Indonesia and is consumed daily as a crucial household food ingredient. However, the use of contaminated seawater as raw material in salt production has resulted in microplastic pollution, which is categorized as a hazardous contaminant and does not meet food safety standards. This study aims to describe the presence, characteristics, sources, and impacts of microplastics in coastal ecosystems and salt products in Indonesia through a Systematic Literature Review (SLR). Evidence shows that microplastics are consistently found in salt across different regions, with diverse shapes such as fragments, fibers, and films, in various colors and polymer types including Polypropylene (PP), Polyethylene (PE), Polyamide (PA), and Low-Density Polyethylene (LDPE). The main sources of contamination are polluted seawater, conventional evaporation-based salt production, and unmanaged plastic waste. This condition raises serious concerns regarding salt quality and potential risks to human health, while also threatening marine ecosystems and the food chain. In conclusion, microplastics are recognized as significant pollutants in Indonesian salt products. Addressing this issue requires integrated strategies such as improving waste management, adopting sustainable production technologies, monitoring salt quality according to food standards, and enhancing public awareness, and support from government collaboration.
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Microplastic pollution from sea salt: its effect on public health and prevention alternatives - a review
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This review examines microplastic contamination in sea salt from countries that export to Indonesia, summarizing polymer types, contamination levels, public health effects of ingested microplastics, and potential prevention strategies to reduce human salt-borne plastic exposure.
Detection of microplastic contamination in table salts in Padang City, Indonesia, and control strategies for choosing healthy salt
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Researchers analyzed microplastic contamination in ten brands of table salt commonly consumed in Padang, Indonesia. The study found microplastic particles in all brands tested, ranging from 30 to 510 particles per kilogram, with fragments being the most common shape, suggesting that salt products represent a meaningful source of dietary microplastic exposure.
Microplastics footprint in Indonesian edible salt: A comparative study across Western, Central, and Eastern regions
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Researchers surveyed 45 edible salt brands across western, central, and eastern Indonesia and found an average of 222 microplastic particles per kilogram — predominantly fibers under 1 mm — with western regions showing the highest contamination and regional polymer composition varying markedly by location.
Microplastic contamination in Indonesian consumable salts
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Researchers analyzed both traditionally produced and commercial branded sea salts from Indonesia and found microplastics in all samples tested. Traditionally produced salts contained the highest contamination levels, with up to 3,753 particles per kilogram, though branded salts also contained significant amounts. The study indicates that sea salt is a notable dietary source of microplastic exposure for consumers.
Identification of Microdebris in Traditional Salts Processes from Sea Water in Woha-West Nusa Tenggara and Takalar Lama-South Sulawesi
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This Indonesian study identified microdebris including microplastics in traditionally produced salt from two regions, finding contamination at multiple stages of the salt-making process. Microplastic contamination in table salt represents a direct route of human ingestion for people who consume salt produced from polluted coastal seawater.
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