Food Science and Industry (식품과학과 산업)

Korean Society of Food Science and Technology (한국식품과학회)
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Microplastics in foods: the hazardous characteristics and risk on human health

식품 환경 오염 미세플라스틱의 인체 영향과 위해평가 동향

  • Kang, Mi Seon (Research Group of Consumer Safety, Korea Food Research Institute) ;
  • Kim, Hyun Jung (Research Group of Consumer Safety, Korea Food Research Institute)
  • 강미선 (한국식품연구원 소비안전연구단) ;
  • 김현정 (한국식품연구원 소비안전연구단)
  • Received : 2021.01.18
  • Accepted : 2021.02.10
  • Published : 2021.03.31
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Abstract

Microplastics with a size of less than 5 mm have emerged as an important environmental and food safety issue, as they have been detected not only in marine but also in terrestrial ecosystem and drinking water. Although many studies have been conducted on the exposure of microplastics and the effects on human health, the lack of standardized experimental methods for microplastics has been reviewed as a major problem. In order to overcome this, European countries such as the Netherlands and Germany are conducting a project to develop detection methods for microplastics as well as to establish the risk assessment methodologies for microplastics. Being the microplastics suggested to have a substantially potential risk on human health, reliable risk assessments should be conducted considering the various sources of microplastics, chemical pollutants and biological factors. In addition, international standards and regulations should be applied.

Keywords

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