Related Experiment Video
Updated: Jun 26, 2026
05:48
Sampling, Identification and Characterization of Microplastics Release from Polypropylene Baby Feeding Bottle during Daily Use
Published on: July 24, 2021
Storage-Dependent Changes in Microplastic-Associated Recoverable Residues in Yogurt Containing Bifidobacterium longum
Yasin Akkemik1, Sedat Özcan2, Veysel Doğan3
1Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, Kastamonu University, Kastamonu 37100, Türkiye.
Toxics
|June 25, 2026
Summary
Microplastics (MPs) in yogurt decreased during storage, with changes varying by polymer type (polypropylene, polyethylene, polystyrene). Probiotic bacteria remained viable, suggesting interactions affect residue recovery, not polymer degradation.
Area of Science:
- Food science
- Environmental science
- Microbiology
Background:
- Microplastics (MPs) are prevalent in dairy products, posing food safety concerns.
- The behavior of MPs in food matrices and their interaction with probiotics are poorly understood.
Purpose of the Study:
- To investigate storage-dependent changes in microplastics within yogurt containing *Bifidobacterium longum* subsp. *infantis*.
- To explore potential interactions between microplastics and probiotics in a fermented dairy matrix.
Main Methods:
- Yogurt samples with polypropylene, polyethylene, and polystyrene MPs were stored for 21 days.
- Recoverable residue fractions were measured gravimetrically.
- Polymer identity was confirmed using pyrolysis-gas chromatography/mass spectrometry (Py-GC/MS).
Main Results:
- All MP-containing yogurts showed decreased recoverable residue fractions over storage, with the greatest decrease in polypropylene.
- *Bifidobacterium longum* subsp. *infantis* remained viable throughout the 21-day storage period.
- Polymer identity was retained, indicating changes in extractability/recovery rather than degradation.
Conclusions:
- Storage conditions influence the recovery of microplastics in yogurt.
- Interactions between microplastics and probiotics may affect residue recovery in fermented dairy products.
- Findings are limited to in vitro yogurt matrix and do not imply direct human dietary risk or livestock exposure.
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