Microplastics in Food: A Review on Analytical Methods and Challenges

Jung-Hwan Kwon, Jin-Woo Kim, Thanh Dat Pham, Abhrajyoti Tarafdar, Soonki Hong, Sa-Ho Chun, Sang-Hwa Lee, Da-Young Kang, Ju-Yang Kim, Su-Bin Kim and Jaehak Jung
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Jung-Hwan Kwon: Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Korea
Jin-Woo Kim: Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Korea
Thanh Dat Pham: Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Korea
Abhrajyoti Tarafdar: Division of Environmental Science and Ecological Engineering, Korea University, Seoul 02841, Korea
Soonki Hong: FITI Testing & Research Institute, Cheongju 28116, Korea
Sa-Ho Chun: FITI Testing & Research Institute, Cheongju 28116, Korea
Sang-Hwa Lee: FITI Testing & Research Institute, Cheongju 28116, Korea
Da-Young Kang: FITI Testing & Research Institute, Cheongju 28116, Korea
Ju-Yang Kim: Korea Institute of Analytical Science and Technology, Seoul 04790, Korea
Su-Bin Kim: Korea Institute of Analytical Science and Technology, Seoul 04790, Korea
Jaehak Jung: Korea Institute of Analytical Science and Technology, Seoul 04790, Korea

IJERPH, 2020, vol. 17, issue 18, 1-23

Abstract: Human exposure to microplastics contained in food has become a significant concern owing to the increasing accumulation of microplastics in the environment. In this paper, we summarize the presence of microplastics in food and the analytical methods used for isolation and identification of microplastics. Although a large number of studies on seafood such as fish and shellfish exist, estimating the overall human exposure to microplastics via food consumption is difficult owing to the lack of studies on other food items. Analytical methods still need to be optimized for appropriate recovery of microplastics in various food matrices, rendering a quantitative comparison of different studies challenging. In addition, microplastics could be added or removed from ingredients during processing or cooking. Thus, research on processed food is crucial to estimate the contribution of food to overall human microplastic consumption and to mitigate this exposure in the future.

Keywords: microplastics; seafood; sea salt; density separation; FT-IR; digestion (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2020
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (4)

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