评估包装冷海鲜中的微塑料污染对健康的潜在风险
Idil Can-Tuncelli1, Nuray Erkan2, Melike Sarıçam3
1Istanbul University, Faculty of Aquatic Sciences, Department of Seafood Processing, 34134, Turkey; Istanbul University, Institute of Graduate Studies in Sciences, Seafood Processing Technology Programme, 34116, Turkey.
Food chemistry
|January 30, 2026
概括
在冷的海鲜中发现了微塑料污染,对食品安全构成风险. 这项研究确定了,,和鱼中的有害聚合物和添加剂,强调了供应链监测的必要性.
科学领域:
- 环境科学 环境科学
- 食品安全 食品安全
- 分析化学 分析化学
背景情况:
- 微塑料 (MP) 污染是环境和食品安全日益关注的问题.
- 海鲜是人类接触MP的主要途径.
- 关于加工,真空包装的冷海鲜中MP污染的数据有限.
研究的目的:
- 为了调查通常消费的冷海鲜产品中的MP污染.
- 为了识别检测到的MP中存在的聚合物和添加剂的类型.
- 评估与从海鲜中摄入MP相关的潜在人类健康风险.
主要方法:
- 对六种冷海鲜类型的分析:马尼拉,智利,深水,欧洲鱼,欧洲鱼和鱼.
- 利用微拉曼光谱技术进行MP识别和表征.
- 根据特定物种的污染和消费模式进行了风险评估.
主要成果:
- 在所有分析的海鲜样本中检测到MPs (总共421个颗粒).
- 主要的MP类型是黑色和蓝色纤维 (1-5毫米),主要由聚二乙烯 (PTFE),聚乙烯 (PVC) 和聚乙醇 (PVA) 组成.
- 确定了危险的添加剂,包括聚 (烯酸) (PAA),二-n-丁丁二化物 (DBTDC) 和3,3'-diaminobenzidine (DAB).
结论:
- 冷海鲜产品可能是微塑料暴露的重要来源.
- 由于MP污染,欧洲鱼和鱼具有更高的潜在风险.
- 持续监测和改进的包装对于减轻海鲜供应链中的风险至关重要.
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