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Microplastic Contamination of Dairy and Bakery Products: Sources and Effects on Human Health—A Review
Summary
This review examines how microplastics contaminate dairy and bakery products through packaging materials, processing equipment, and environmental exposure during production. Researchers found that these commonly consumed foods are increasingly vulnerable to microplastic contamination from multiple sources throughout the supply chain. The study highlights the need for more research into the long-term health effects of ingesting microplastics through everyday food products.
ABSTRACT The widespread environmental presence of microplastics and their ability to enter the food chain are resulting in food contamination by these particles, which has been a serious health problem for the public. Products often consumed in the dairy and bakery industries are becoming more vulnerable to contamination by microplastics that come from packaging, processing, and the environment. The new findings of the studies on the long‐term health impacts due to the ingestion of microplastics point to some serious health hazards. The findings of analyses on the availability of microplastics in dairy and bakery products are summarized in this review paper, along with the sources of contamination, classification of microplastics, and their health impact. This paper can present an overview for future studies on contamination of dairy and bakery products by microplastics, which is important for the strategies to reduce the contamination of the two top‐growing food sectors.
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