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Thermal processing implications on microplastics in rainbow trout fillet.

Gonca Alak1, Mine Köktürk2, Arzu Ucar3

  • 1Department of Seafood Technology, Faculty of Fisheries, Ataturk University, Erzurum, Turkey.

Journal of Food Science
|November 18, 2022
PubMed
Summary

High-temperature sous-vide (So-Vc) cooking degrades microplastics (MPs) in rainbow trout, reducing potential human intake. This study shows So-Vc processing at temperatures above 65°C breaks down MPs, not causing migration from packaging.

Keywords:
consumptionfisheriesfoodfood securitymicroplasticsous vide

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Area of Science:

  • Food Science and Technology
  • Environmental Science
  • Polymer Science

Background:

  • Microplastics (MPs) are contaminants found in ready-to-eat foods, originating from air, raw materials, production, or packaging.
  • Heat treatment is essential for meat product safety, but its impact on MPs within foods requires investigation.

Purpose of the Study:

  • To evaluate the effect of sous-vide (So-Vc) cooking on microplastic degradation and migration in rainbow trout fillets.
  • To determine the influence of different temperatures and cooking times on microplastic characteristics and potential human uptake.

Main Methods:

  • Rainbow trout fillets were subjected to sous-vide processing at 7 different temperatures and 3 time intervals.
  • Microplastic presence, size, shape, and polymer type were analyzed in the fish tissue.
  • Calculations estimated the annual microplastic intake level for humans based on the findings.

Main Results:

  • An average of 1.27 ± 0.54 MPs/g of fish tissue was detected, with 67% measuring <50 µm.
  • Fragment-shaped black MPs were dominant; six polymer types were identified.
  • High temperatures (>65°C) promoted microplastic degradation, while migration from packaging was not observed.

Conclusions:

  • The sous-vide method, particularly at high temperatures and extended durations, effectively degrades microplastics in fish.
  • No evidence of microplastic migration from packaging to fillets was found under the tested sous-vide conditions.
  • Estimated human intake was as low as 6140 MPs units/year, highlighting the importance of understanding thermal processing effects on microplastics.