Evaluation of salt intended for human consumption for the presence of physical contaminants: microplastics an emerging contaminant in the food area
DOI:
https://doi.org/10.34119/bjhrv6n1-088Keywords:
plastic, microplastic sticks, human consumption products, microscopyAbstract
Introduction: The presence of physical contaminants in food goes against the guarantee of the supply of safe products for consumption. Currently, there is an environmental concern with this type of contamination, especially with a class of plastic particles less than 5 mm, called microplastics. The impacts on human organisms are still under discussion, but there is already a relationship between the ingestion and inhalation of these particles and a possible health risk, since, in addition to being derived from macroplatic degradation processes with varied chemical compositions, they can still carry other contaminants. Objective: To value the presence of physical contaminants, such as microplastics in salt intended for human consumption. Method: A quantity of 8 salt samples was acquired in supermarkets in the city of Rio de Janeiro in 2019 and analyzed after dilution in water, according to the coefficient of salt dilution (36g/100mL), heated in plate at 100°C and filtered in filter 0.22μm. Detection was performed with the aid of stereoscope microscope and confirmation was performed under a scanning electron microscope (SEM). Results and Discussion: In 5 samples, the presence of physical contaminants was observed, which due to visual characteristics suggest to be microplastics. The possible presence of microplastics in salt samples is related to contamination of the oceans by microplastics. With this, it is observed the importance of monitoring the quality of human consumption, since it is a by-product of the oceans. Conclusion: Studies in Brazil regarding microplastic contamination is very focused on marine matrices, but it is necessary to think about the study and development of analytical methodologies for detection and identification of these contaminants in food, especially in products of marine origin.
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