Effects of cooking methods on microplastics in dried shellfish

Health risk assessment of microplastics contamination in the daily diet of South Asian countries

South Asian countries face a major threat concerning microplastics (MPs) contamination in food. This study explores the existing evidence of MPs in major foods of South Asian countries and links with available health risk indices through meta-analysis. Overall range of MPs in treated water, bottled water, fish, milk, salt, wheat, rice, and sugar were 0.75-35.33 particles L-1, 0.07-500 particles L-1, 0.006-361.6 particles g-1, 11.1-295.5 particles L-1, 0.01-350 particles g-1, 4.57 particles g-1, 0.303 particles g-1 and 0.343 particles g-1, respectively. Daily intake of MPs through food items was estimated with a range of 508-2280 particles person-1 day-1 depending on age group. Hazard score of MPs contaminated food indicates high to very high hazard scores in salt with an average PHI of 10,817.6 followed by fish (9012.9), milk (4900.4) and drinking water (3752.9) which are higher than the global values. High-risk polymers include Polyvinyl Chloride, Polyacrylamide, Styrene-Butadiene copolymer, Polyester, Polyurethane, and Polyamide. Average rate of microplastics ingestion ranged between 0.64 and 36.3 g person-1 year-1 with fish stand apex followed by bottled water, salt and milk. This study further investigates research gaps on MPs contamination in the foods of South Asian countries. Overall, the present study summarised the present level of MPs ingestion through different food sources in South Asian countries, highlighting the need for strong regulation to monitor level of MPs contamination in food.

Microplastics from face masks: Unraveling combined toxicity with environmental hazards and their impacts on food safety

Microplastics (MPs) refer to tiny plastic particles, typically smaller than 5 mm in size. Due to increased mask usage during COVID-19, improper disposal has led to masks entering the environment and releasing MPs into the surroundings. MPs can absorb environmental hazards and transfer them to humans and animals via the food chain, yet their impacts on food safety and human health are largely neglected. This review summarizes the release process of MPs from face masks, influencing factors, and impacts on food safety. Highlights are given to the prevalence of MPs and their combined toxicities with other environmental hazards. Control strategies are also explored. The release of MPs from face masks is affected by environmental factors like pH, UV light, temperature, ionic strength, and weathering. Due to the chemical active surface and large surface area, MPs can act as vectors for heavy metals, toxins, pesticides, antibiotics and antibiotic resistance genes, and foodborne pathogens through different mechanisms, such as electrostatic interaction, precipitation, and bioaccumulation. After being adsorbed by MPs, the toxicity of these environmental hazards, such as oxidative stress, cell apoptosis, and disruption of metabolic energy levels, can be magnified. However, there is a lack of comprehensive research on both the combined toxicities of MPs and environmental hazards, as well as their corresponding control strategies. Future research should prioritize understanding the interaction of MPs with other hazards in the food chain, their combined toxicity, and integrating MPs detection and degradation methods with other hazards.

A systematic review and quality assessment of estimated daily intake of microplastics through food

Plastic waste enters the oceans and soil and is consumed by organisms and humans. Some of the ingested microplastics may remain in the human body and cause toxicity. We conducted a systematic review to estimate the extent to which humans are exposed to microplastics through consumption and performed a quality assessment of research results. We searched for studies published up to December 2023 and included studies that reported on the characteristics and estimated intake of microplastics. The quality assessment tool reported in previous studies was used for food and drinking water studies. We included 76 studies in the analysis, and the types of foods were classified into seven categories: seafood, drinking water, table salt, fruits and vegetables, beverages, condiments, and meat. The estimated daily intake of microplastics via food was 0.0002-1,531,524 MP/day, with the highest value in bottled water. The quality of food and drinking water studies was evaluated using a quantitative tool to assess reliability. The quality of food studies was 11.50 out of 20 points and the quality of drinking water studies was 11.16 out of 19 points. These results indicate that the closer the score is to the maximum, the more reliable the research findings. The quantitative assessment can be used as an indicator for evaluating the risks of microplastics and can help reduce biases that may occur during the research process. This study confirmed microplastics in foods and human exposure to up to one million microplastics daily. Our study emphasizes the potential for microplastic exposure through food intake and subsequent accumulation in the human body; therefore, efforts are needed to reduce exposure to microplastics in daily life.

Beyond the food on your plate: Investigating sources of microplastic contamination in home kitchens

Given that a substantial amount of time is spent in kitchens preparing food, the kitchen equipment used may be relevant in determining the composition and amount of microplastics ending up on our dinner plate. While previous research has predominantly focused on foodstuffs as a source of microplastics, we emphasise that micro- and nanoplastics are ubiquitous and likely originate from diverse sources. To address the existing knowledge gap regarding additional sources contributing to microplastics on our dinner plates, this review investigates various kitchen processes, utensils and equipment (excluding single-use items and foodstuffs) to get a better understanding of potential microplastic sources within a home kitchen. Conducting a narrative literature review using terms related to kitchenware and kitchen-affiliated equipment and processes, this study underscores that the selection of preparation tools, storage, serving, cooking, and cleaning procedures in our kitchens may have a significant impact on microplastic exposure. Mechanical, physical, and chemical processes occurring during food preparation contribute to the release of microplastic particles, challenging the assumption that exposure to microplastics in food is solely tied to food products or packaging. This review highlights diverse sources of microplastics in home kitchens, posing concerns for food safety and human health.

A systematic review of microplastics emissions in kitchens: Understanding the links with diseases in daily life

The intensification of microplastics (MPs) pollution has emerged as a formidable environmental challenge, with profound global implications. The pervasive presence of MPs across a multitude of environmental mediums, such as the atmosphere, soil, and oceans, extends to commonplace items, culminating in widespread human ingestion and accumulation via channels like food, water, and air. In the domestic realm, kitchens have become significant epicenters for MPs pollution. A plethora of kitchen utensils, encompassing coated non-stick pans, plastic cutting boards, and disposable utensils, are known to release substantial quantities of MPs particles in everyday use, which can then be ingested alongside food. This paper conducts a thorough examination of contemporary research addressing the release of MPs from kitchen utensils during usage and focuses on the health risks associated with MPs ingestion, as well as the myriad factors influencing the release of MPs in kitchen utensils. Leveraging the insights derived from this analysis, this paper proposes a series of strategic recommendations and measures targeted at mitigating the production of MPs in kitchen settings. These initiatives are designed not solely to diminish the release of MPs but also to enhance public awareness regarding this pressing environmental concern. By adopting more informed practices in kitchens, we can significantly contribute to the reduction of the environmental burden of MPs pollution, thus safeguarding both human health and the ecological system.

Microplastic Human Dietary Uptake from 1990 to 2018 Grew across 109 Major Developing and Industrialized Countries but Can Be Halved by Plastic Debris Removal

Microplastics (MPs), plastic particles smaller than 5 mm, are now a growing environmental and public health issue, as they are detected pervasively in freshwater and marine environments, ingested by organisms, and then enter the human body. Industrial development drives this environmental burden caused by MP formation and human uptake by elevating plastic pollution levels and shaping the domestic dietary structure. We map the MP human uptake across 109 global countries on five continents from 1990 to 2018, focusing on the world's major coastlines that are affected by plastic pollution that affects the United Nations' Sustainable Development Goals (SDGs): SDG 6 (Clean Water and Sanitation), SDG 14 (Life Below Water), and SDG 15 (Life on Land). Amid rapid industrial growth, Indonesia tops the global per capita MP dietary intake at 15 g monthly. In Asian, African, and American countries, including China and the United States, airborne and dietary MP uptake increased over 6-fold from 1990 to 2018. Eradicating 90% of global aquatic plastic debris can help decrease MP uptake by more than 48% in Southeast Asian countries that peak MP uptake. To reduce MP uptake and potential public health risks, governments in developing and industrialized countries in Asia, Europe, Africa, and North and South America should incentivize the removal of free plastic debris from freshwater and saltwater environments through advanced water treatment and effective solid waste management practices.

Occurrence of common plastic additives and contaminants in raw, steamed and canned mussel samples from different harvesting areas using MSPD-HPLC methodology

Microplastics are a complex mix of chemicals containing polymers and certain plastic additives such as bisphenols and phthalates. These particles are porous materials that can also sorb contaminants from their surroundings, and leach chemicals from the particle under certain circumstances. Aquatic animals can ingest microplastic particles, which mostly bioaccumulate in the gastrointestinal tract of animals. In terms of dietary exposure, small animals consumed whole such as mussels, contribute more to the dietary intake of microplastic particles. Plastic additives and contaminants are not chemically bound to the polymers, and certain processing methods or cooking processes result in the release of these chemicals that leach from the plastic particles, leaving them more available for absorption when ingested. Analytical methods are crucial for a better understanding of the occurrence of plastic additives and contaminants in aquatic products, and to know certain circumstances and treatments that influence human exposure. This study uses an MSPD-HPLC methodology for the simultaneous determination of 9 analytes (BPA, BPF, BPS, DEP, DBP, DEHP, DDD, DDT, and DDE) analyzing, for the first time, the occurrence of these chemicals in raw, steamed and canned mussels of two different harvesting areas (Atlantic and the Mediterranean), becoming one of the most efficient methodologies for determining the presence of these analytes in very complex food matrices, able to define the changes in cooking and processing activities. The results showed that the heat and pressure treatment could influence the migration of plastic additives from microplastic particles present in mussels to the cooking liquids.

Are Microplastics a Macro Issue? A Review on the Sources of Contamination, Analytical Challenges and Impact on Human Health of Microplastics in Food

In recent years, human populations' exposure to microplastics via foods is becoming a topic of concern. Although microplastics have been defined as "emerging contaminants", their occurrence in the environment and food is quite dated. This systematic review aims to investigate the discrepancies which are characterizing the research in the microplastics field in foods, with particular regard to sample preparations, microplastics' concentrations and their effect on humans. For the selection of papers, the PRISMA methodology was followed. Discrepancies in the methodological approaches emerged and in the expression of the results as well, underlying the urgency in the harmonization of the methodological approaches. Uncertainties are still present regarding the adverse effects of microplastics on the human body. The scientific evidence obtained thus far is, in fact, not sufficient to demonstrate a concrete negative effect. This review has clearly underlined the need to standardise laboratory approaches to obtain useful results for better food safety management.