Microplastics in Food: A Review on Analytical Methods and Challenges

被引：149

作者：

Kwon, Jung-Hwan ^{[1
]}

Kim, Jin-Woo ^{[1
]}

Pham, Thanh Dat ^{[1
]}

Tarafdar, Abhrajyoti ^{[1
]}

Hong, Soonki ^{[2
]}

Chun, Sa-Ho ^{[2
]}

Lee, Sang-Hwa ^{[2
]}

Kang, Da-Young ^{[2
]}

Kim, Ju-Yang ^{[3
]}

Kim, Su-Bin ^{[3
]}

Jung, Jaehak ^{[3
]}

机构：

[1] Korea Univ, Div Environm Sci & Ecol Engn, Seoul 02841, South Korea

[2] FITI Testing & Res Inst, Cheongju 28116, South Korea

[3] Korea Inst Analyt Sci & Technol, Seoul 04790, South Korea

来源：

INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH | 2020年 / 17卷 / 18期

关键词：

microplastics; seafood; sea salt; density separation; FT-IR; digestion; NORTH-SEA; PLASTIC INGESTION; COASTAL WATERS; DEMERSAL FISH; TABLE SALTS; GASTROINTESTINAL-TRACT; SYNTHETIC PARTICLES; MYTILUS-EDULIS; MUSSEL WATCH; MU-M;

D O I：

10.3390/ijerph17186710

中图分类号：

X [环境科学、安全科学];

学科分类号：

08 ; 0830 ;

摘要：

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.

引用

页码：1 / 23

页数：23

共 141 条

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