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Development of a digestion method for microplastic quantification in white cheese and detection by micro-Raman
Fatmagul Halici Demir1, Emel Yilmaz2, Irem Damar2
1Trakya University, Arda Vocational School, Department of Food Processing, Edirne, Turkey.
Food Research International (Ottawa, Ont.)
|January 9, 2026
Summary
Microplastics (MPs) were identified in white cheese using a novel hydrogen peroxide digestion method. This study highlights potential consumer exposure to MPs through dairy products, emphasizing the need for standardized detection techniques.
Area of Science:
- Food Safety
- Environmental Science
- Analytical Chemistry
Background:
- Microplastics (MPs) pose risks to food safety and human health.
- White cheese presents a challenging matrix for MP analysis due to high fat and protein content.
- Existing chemical digestion methods are often inadequate, risking polymer damage.
Purpose of the Study:
- To develop and validate an effective method for isolating and identifying MPs in white cheese.
- To quantify MP contamination levels in commercial white cheese samples.
- To identify the types of MPs present and explore potential sources of contamination.
Main Methods:
- Comparative evaluation of ten chemical digestion protocols.
- Optimization of a mild oxidative treatment using 35% hydrogen peroxide (H2O2) at 55°C for seven days.
- Analysis of isolated MPs using micro-Raman spectroscopy.
Main Results:
- Protocol 10 (35% H2O2, 55°C, 7 days) proved most effective for MP isolation.
- Quantities of 50, 48, and 40 MPs per 100g were found in three cheese samples.
- Eleven distinct MP types were identified, with polyethylene and polyester being most common.
Conclusions:
- Mild oxidative H2O2 digestion is suitable for MP analysis in fatty food matrices like cheese.
- Packaging and environmental factors are significant contributors to MP contamination in dairy products.
- Standardized methods are crucial for monitoring MP contamination in the food supply.
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