Influence of temperature and storage time on microplastic release from packaged sausages

This study investigated the microplastics (MPs) release in chicken sausages before and after packaging for 180 days of storage at -18 °C-4 °C. Samples were digested in 10% KOH at 50 °C, filtered (0.6 μm), and MPs characteristics (color, shape and size) were determined by optical microscope. The polymer type and elemental composition of MPs were determined by Confocal-Raman-Spectroscopy and SEM-EDX, respectively. MPs release was significantly higher at 4 °C than at -18 °C. The isolated MPs were in fibrous shape ranging from 50 to 1500 μm in length; and transparent color constituted the predominant fraction. Detected polymers were polypropylene, polycarbonate and polyamide. The highest estimated daily intake (EDI) corresponded to sausages held at 4 °C with 55% meat content. MPs release was influenced by meat percentage, storage time and temperature. These findings underline the need for further research on the long-term health implications of MPs exposure through processed meat products.