Microplastics in food - a critical approach to definition, sample preparation, and characterisation

The ubiquity of microplastics (MPs) is a more and more frequently brought up topic. The fact that such particles are present in food raises particular concern. Information regarding the described contamination is incoherent and difficult to interpret. Problems appear already at the level of the definition of MPs. This paper will discuss ways of explaining the concept of MPs and methods used for its analysis. Isolation of characterised particles is usually performed using filtration, etching and/or density separation. Spectroscopic techniques are commonly applied for analysis, whereas visual evaluation of the particles is possible thanks to microscopic analysis. Basic information about the sample can be obtained by the combination of Fourier Transform Infrared spectroscopy or Raman spectroscopy and microscopy or using the thermal method combined with spectroscopy or chromatography. The unification of the research methodology will allow a credible assessment of the influence of this pollution coming from food on health.