Pregledni rad
Microplastics in Food Products: An Overview of Current Research
Sara Kolar
; Zagreb, Croatia
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* Dopisni autor.
Sažetak
The extensive use of plastic materials throughout the food supply chain has led to a growing concern regarding the occurrence of microplastics and nanoplastics in foods and beverages. Due to their resistance to degradation and lifespan, plastics gradually fragment into smaller particles that can disperse through water, soli and air, eventually reaching food products. This paper examines the current state of knowledge regarding the occurrence of microplastics in food products and beverages. Particular attention is given to the contamination pathways and the role of food-contact materials, as a potential sources of plastic particles. Microplastics have been detected in drinking water, bottled water, milk, alcoholic and non-alcoholic beverages, salt, honey, vegetables, meat and processed meat products. Polyethylene, polypropylene and polyethylene terephthalate were among the most commonly reported polymers. Besides packaging materials, contamination arises from the environmental exposure, feed, water, food processing equipment and plastic cutting boards. However, substantial methodological inconsistencies among studies continue to hinder robust comparisons and accurate assessment of contamination levels. Future research should prioritize the development of standardized analytical methods, the identification of major contamination pathways, and the development of effective strategies to reduce plastic consumption and improve plastic waste management across the food supply chain.
Ključne riječi
microplastics; food contamination; food packaging; food safety
Hrčak ID:
352928
URI
Datum izdavanja:
2.11.2026.
hrvatski njemački španjolski talijanski
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