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61,005 resultsShowing papers similar to Migration testing of microplastics from selected water and food containers by Raman microscopy
ClearEvaluating microplastic emission from takeaway containers: A Micro-Raman approach across diverse exposure scenarios
Researchers tested how many microplastics are released from common takeaway food containers made of polypropylene, polystyrene, and PET when exposed to different temperatures and acidic conditions. PET and polystyrene containers released microplastics under all conditions, with significantly more released at high temperatures (100 degrees Celsius). Notably, polypropylene containers released no detectable microplastics, suggesting they may be a safer choice for hot food and beverages.
Quantification of microplastics released from plastic food containers during rinsing and migration by pyrolysis-gas chromatography/mass spectrometry
Researchers measured microplastics released from plastic food containers during normal rinsing and when exposed to different food types and temperatures. All containers released microplastics matching their material, and high-fat foods, extreme temperatures, and longer exposure times increased the amount released. This study confirms that plastic food packaging is an important and direct source of microplastic exposure for people through their everyday meals.
Micro (nano) Plastics Released from Plastic Food Containers
Researchers found that plastic food containers release micro- and nanoplastics into food under both hot-water and microwave heating, with the quantity increasing with repeated reuse, raising concerns about dietary exposure from everyday kitchen plastics.
Evidence of Sub‐Micrometric Plastic Release When Heating Food Containers Based on Light Scattering Measurements
Researchers used light scattering measurements to detect sub-micrometric plastic particles released from food containers when heated. They found evidence that food-grade containers release tiny plastic fragments during normal heating conditions, at sizes below what most conventional detection methods can capture. The study suggests that current estimates of microplastic exposure from food packaging may undercount the actual amount released.
Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
Researchers found that plastic take-out food containers made of polypropylene, polyethylene, and expanded polystyrene release microplastics into hot water, with over 96% of particles smaller than 10 micrometers and concentrations varying by material type and temperature.
Migration of (non-) intentionally added substances and microplastics from microwavable plastic food containers
Researchers investigated the migration of chemicals and microplastics from microwavable plastic food containers into food simulants. They identified 42 intentionally added substances and over 100 non-intentionally added substances that migrated from the containers, with migration rates being higher in fatty food simulants and decreasing with repeated use, raising questions about potential health risks from everyday microwave container usage.
Detection of nanoplastics released from consumer plastic food containers by electromagnetic heating pyrolysis mass spectrometry
Researchers developed a rapid method combining electromagnetic heating with mass spectrometry to detect and quantify nanoplastics released from consumer plastic food containers. They found that common containers released measurable quantities of nanoplastic particles, with concentrations varying based on container type and heating conditions. The study provides evidence that everyday food packaging is a direct source of nanoplastic exposure through the diet.
Microplastics release from victuals packaging materials during daily usage
Researchers investigated microplastic release from food packaging materials during daily usage, with a focus on polystyrene foam containers. The study found that these containers release microplastic particles during routine handling, heating, and food contact, suggesting that food packaging is a significant and direct source of human microplastic exposure.
Microplastics in polystyrene-made food containers from China: abundance, shape, size, and human intake
Researchers analyzed polystyrene food containers sold in China for microplastic contamination, examining the abundance, shape, and size of particles released. The study found that these containers shed microplastics during normal use, with hot liquids and acidic foods increasing the amount of plastic released. The results raise concerns about daily microplastic exposure from common food packaging.
Release of Nanoplastics from Polypropylene Food Containers into Hot and Cold Water
Researchers tested polypropylene food storage containers and found they release both nanoplastics and microplastics into water, with significantly higher amounts released when hot water at 90 degrees Celsius was used compared to room temperature. The nanoplastics ranged from 122 to 397 nanometers in size and were chemically confirmed as polypropylene. The study provides direct evidence of nanoplastic exposure from everyday food container use and highlights the importance of including these tiny particles in health risk assessments.
Analysis of microplastics released from plastic take-out food containers based on thermal properties and morphology study
This study measured microplastics released from three types of plastic take-out food containers — polypropylene, polyethylene, and expanded polystyrene — when filled with hot water. Expanded polystyrene released the most particles by far (up to 2.8 million per liter), and over 96% of particles from all containers were smaller than 10 micrometers, small enough to be absorbed into the gut.
Quantitative analysis of polystyrene microplastic and styrene monomer released from plastic food containers
Researchers analyzed how polystyrene food containers release microplastics and styrene monomers under everyday conditions like heating and UV exposure. They found that containers released significant amounts of both microplastic particles and chemical compounds that could enter food. The study raises concerns about human exposure to microplastics through common disposable food packaging.
Investigation of the impact of microwave treatment on the aging of polypropylene microplastics
This study investigated how microwave heating of plastic food containers affects polypropylene microplastic properties, including surface chemistry and fragmentation potential. Microwave treatment altered the aging state of polypropylene particles, suggesting that routine kitchen use of plastic containers accelerates the release of microplastics into food.
Investigation of the impact of microwave treatment on the aging of polypropylene microplastics
This study investigated how microwave heating affects polypropylene microplastics used in common food containers, examining changes in surface chemistry, fragmentation, and potential additive release under typical household cooking conditions. Microwave treatment accelerated aging and altered particle properties of polypropylene microplastics, suggesting routine microwave use of plastic containers promotes microplastic release into food.
Determination of microplastic release from disposable plastic containers in Isfahan
Researchers tested how disposable polystyrene food containers release microplastics into food, finding that higher temperatures and stirring with a spoon both significantly increased the amount released. At the highest temperature tested (120 degrees Celsius) with spoon contact, the containers released nearly twice as many microplastics, highlighting everyday food preparation as a significant source of plastic exposure.
Rapid Generation of Microplastics and Plastic-Derived Dissolved Organic Matter from Food Packaging Films under Simulated Aging Conditions
Researchers found that common plastic food packaging (low-density polyethylene film) releases large numbers of microplastics and hundreds of dissolved chemical compounds when exposed to everyday conditions like microwaving, heating, or UV light. Under simulated aging, the films released 15 to 453 times more microplastics than untreated controls. The study suggests that routine food preparation and storage practices may be a significant source of microplastic and chemical exposure.
Microplastics in Widely Used Polypropylene-Made Food Containers
Researchers found that all 210 polypropylene takeout food containers sampled from seven Chinese cities contained microplastics, with 3 to 43 particles per container, suggesting widespread human exposure to microplastics through commonly used food packaging.
Release of microplastics from commonly used plastic containers: Combined meta-analysis and case study
This meta-analysis pooled data from 30 studies and found that plastic cups and containers release significantly more microplastics at higher temperatures. Hot drinks and heated food containers can release hundreds to millions of particles per use, depending on the plastic type. This is a practical health concern — it suggests that letting hot beverages cool before drinking from plastic containers, or switching to glass or ceramic, could reduce your microplastic intake.
Occurrence of microplastics in bottled water from Croatia: a Raman spectroscopy approach
Researchers analyzed six brands of bottled water sold in Croatia and found microplastics in all of them, with particles as small as 1 micrometer detected using Raman spectroscopy. The most commonly found plastics were PET and polyethylene, and interestingly, bottles made from virgin PET contained more microplastics than those made from recycled PET. The study adds to growing evidence that bottled water is a significant source of human microplastic exposure.
Release of Nanoplasticsfrom Polypropylene Food Containersinto Hot and Cold Water
Researchers investigated the release of nanoplastics (particles <1 µm) from Australian polypropylene food containers into both hot and cold water. Hot water exposure substantially increased nanoplastic release compared to cold water, raising concerns about food safety when heating food in plastic containers.
Release of Microplastics from Reusable Kitchen Plasticware and Generation of Thermal Potential Toxic Degradation Products in the Oven
Kitchen plasticware including containers and baking molds was tested for microplastic release during oven use, finding that heating generated both microplastic particles and potentially toxic thermal degradation products at levels dependent on material type and temperature. The results identify reusable kitchen plastics as an underappreciated source of microplastic and chemical exposure during everyday cooking.
Microplastics from consumer plastic food containers: Are we consuming it?
Researchers analyzed new, unused plastic food containers and disposable cups and found that they shed significant amounts of microplastics even before being used. Round containers, rectangular containers, and cups released an average of 12, 38, and 3 milligrams of microplastic per item respectively, in various shapes and sizes. The findings suggest that plastic food packaging itself is an important and overlooked source of direct human exposure to microplastics.
Baking releases microplastics from polyethylene terephthalate bakeware as detected by optical photothermal infrared and quantum cascade laser infrared
Researchers baked PET plastic bakeware at 220 degrees Celsius and found that significant numbers of microplastics were released into the water, with the amount increasing substantially after repeated baking cycles. The particles were mostly between 1 and 20 micrometers in size, small enough to potentially be absorbed by the body. This study provides direct evidence that using plastic bakeware at high temperatures is a meaningful source of microplastic exposure in food.
Microplastic and PTFE contamination of food from cookware
Researchers tested whether plastic cookware releases microplastics into food during everyday cooking steps like heating, mixing, and storage, and found that both new and old plastic cookware introduced thousands of plastic particles per year into home-cooked meals. Non-plastic cookware did not add any microplastics, suggesting that switching to non-plastic pots and utensils could meaningfully reduce dietary microplastic intake.