Microplastic contamination and risk assessment in table salts: Turkey

Area of Science:

• Environmental Science
• Food Safety
• Toxicology

Background:

• Microplastic contamination is a growing global concern, affecting various food products.
• Table salt, a ubiquitous food additive, has been identified as a potential vector for microplastic ingestion.

Purpose of the Study:

• To characterize microplastics in different types of table salt.
• To assess human exposure to microplastics through table salt consumption.
• To evaluate the risk associated with microplastic ingestion from table salt.

Main Methods:

• Fourier-transform infrared (FT-IR) spectroscopy was used for microplastic characterization.
• A deterministic model was employed to calculate human exposure levels.
• The polymer risk index was utilized for risk assessment.

Main Results:

• Microplastics were detected in all tested table salt types, with varying concentrations (e.g., 44 ± 26 particles/kg in rock salt).
• Ten different polymer types, seven colors, and three shapes of microplastics were identified.
• Estimated daily, annual, and lifetime exposure for a 15-year-old individual were 0.41, 150, and 10,424 particles, respectively.
• The average microplastic polymer risk index was 182 ± 144, indicating a medium risk level.

Conclusions:

• Table salt is a significant source of microplastic exposure for humans.
• The identified risk level necessitates immediate attention and mitigation strategies.
• Implementing protective measures at the source and improving production processes are crucial to reduce microplastic contamination in table salt.