Article
?
AI-assigned paper type based on the abstract. Classification may not be perfect — flag errors using the feedback button.
Tier 2
?
Original research — experimental, observational, or case-control study. Direct primary evidence.
Detection Methods
Sign in to save
Plastic cutting boards as a source of microplastics in meat
Food Additives & Contaminants Part A2022
69 citations
?
Citation count from OpenAlex, updated daily. May differ slightly from the publisher's own count.
Score: 45
?
0–100 AI score estimating relevance to the microplastics field. Papers below 30 are filtered from public browse.
Plastic cutting boards in butcher shops and a supermarket chain in the Middle East were identified as a source of polyethylene microplastic contamination in raw cut meat, with mean particle sizes comparable to those found in environmental samples. The study provides direct evidence that food preparation surfaces introduce microplastics into meat products during retail processing.
Study Type
Environmental
Plastic cutting boards were found to be the source of polythene microplastic contamination in cut meat commercially available at butchers and a supermarket chain in the Middle East, making them also a direct source of microplastic in wastewater. The mean size of the microplastic in the raw meat was 1279.2 ± 835.0 µm, but decreased when the meat was cooked or fried. The microplastic melted during both cooking and frying processes and recrystallised partially upon cooling. Washing the meat for a short time (10 seconds) before preparing it reduced the microplastic contamination insignificantly, and only extensive washing of the meat over longer periods of time (3 min) helped decrease the microplastic count to 0.07 MP/g meat. The composition of the cutting boards was analysed by FT-IR spectroscopy, differential scanning calorimetry and subjected to wear, tensile and hardness tests. From a 3D photo of a spent cutting board, it was calculatedthat 875 g polythene was lost from the cutting board at the end of its lifetime.