Kompas.com – Microplastic has become a hidden threat that enters the human food chain. These small plastic particles are found in a variety of foods that are often consumed everyday.
Studies published in journals Environmental Pollution estimates that humans can consume more than 11,000 microplastic particles per year. Unwittingly, even healthy foods can contain this particle.
Also read:
According to The Washington Post (12/1/2024), microplastic is widespread in the environment and enters the body through food and drinks. These particles are as small as one micrometer to half a centimeter.
This article will discuss daily foods that contain microplastic and their impact on health.
By understanding the source, we can be more vigilant in choosing food.
1. Seafood
Sea foods such as fish, shellfish, and shrimp are the largest source of microplastic for humans. Study of Ocean Conservancy and University of Toronto found that seafood that is consumed daily can contain microplastic.
Plastic that pollutes the ocean consumed by marine animals and enters the human food chain.
Quoted from CNN (22/4/2024), this microplastic can move to the body parts of the fish, including meat consumed by humans.
2. Beef, chicken and pork
In addition to seafood, microplastic is also found in beef, chicken and pork. Research shows that these plastic particles can enter through animal feed and contaminated water.
According to The Washington Postplastic discharged into the environment can pollute the source of livestock food.
As a result, microplastic moves to the animal’s body and eventually enters the human body when consumed.
3. Salt and sugar
Salt, especially sea salt, contains high microplastic.
In the CNN page that aired on (4/22/2024), a 2023 study found that the rough Himalayan salt contains the most microplastic content, followed by black salt and sea salt.
Meanwhile, another study published in 2022 states that sugar is also the main pathway for microplastic entry into the human body.
The production and storage process in plastic packaging increases the risk of contamination.
