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KMID : 0613820230330020216
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Journal of Life Science
2023 Volume.33 No. 2 p.216 ~ p.226
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Microplastics in Processed Food: New Threats to Food Safety
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Kim Ji-Hoo
Lee Hye-Young
Kim Dong-Seob
Lee Chung-Yeol
Lee Hee-Seob
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Abstract
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ince nylon 66, a polyamide resin, has been developed and applied to toothbrush bristles, plastic consumption has increased rapidly every year, along with the increase in the amount of plastic discarded. Among the various forms of plastic debris produced by the decomposition of plastics, microplastics with a size of less than 5 mm are widely distributed in the environment, which poses a threat not only to the environment but also to animals and humans. The pathway through which microplastics enter the human body is known as ingestion by water and food, inhalation from air, and skin contact. Microplastics introduced into the human body affect human health. Recently, food-related studies have begun to be reported among microplastics-related studies, and analyses of the presence of microplastics in processed foods, such as canned foods, dried seaweed, beverages, beer, milk, sugar, and honey, are underway. Here, we present trends in the production and consumption of plastics, the generation of microplastics, the route of human inflow and human risk, and the microplastics present in processed foods, which are limited but have recently been reported. Thus far, studies on microplastics and risk assessment in processed foods have been insufficient, but microplastics are gradually being recognized as a factor that affects the environment and food. Future studies are expected to have implications for regulations regarding microplastics present in processed foods
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KEYWORD
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Human exposure pathway, microplastics, plastics, processed food, risk factor
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