Microplastics in Food

Microplastics have become ubiquitous in the global food supply, entering at every stage from environmental exposure to domestic handling. These particles contaminate food through soil, water, and air and are absorbed by plants and animals before processing begins. Further contamination occurs during industrial processing, packaging, and home food preparation, particularly via plastic containers, utensils, and kitchen appliances. Numerous studies have confirmed the presence of microplastics in a wide range of food products, including drinking water, beverages, seafood, meat, dairy, honey, infant food, and plant-based products. They are most frequently detected as fibers and fragments composed of polymers such as poly(ethylene terephthalate) (PET), polyethylene (PE), polypropylene (PP), polyamide (PA), and polystyrene (PS). Their widespread presence raises growing concerns about potential health risks, including tissue irritation, oxidative stress, and the introduction of toxic substances into the human body. Addressing this issue requires a comprehensive approach that includes reducing plastic use, modifying food production technologies, improving packaging practices, and implementing stricter regulatory frameworks. Microplastic contamination represents a complex and pressing food safety challenge, demanding coordinated efforts to protect public health and ensure food quality worldwide. Keywords : Food contamination; food safety; packaging materials; microplastic release; food processing