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<p>Plastic-based kitchenware is increasingly recognised as a direct source of microplastics (MPs) and nanoplastics (NPs) in food and beverages during everyday use. This review synthesises current experimental evidence on MP and NP release from commonly used kitchen items, including kettles, plastic food containers, infant feeding bottles, and cutting boards. Across all categories, plastic materials consistently released MPs and, in many cases, NPs under realistic conditions involving heat, mechanical abrasion, and repeated use. Polypropylene-based products were the most frequently studied and exhibited high particle release, particularly during high-temperature exposure and in the early stages of use. Reported particle concentrations varied widely, reflecting substantial methodological heterogeneity and analytical limitations, particularly for nanoplastics. The findings indicate that domestic food preparation and storage represent a non-negligible pathway of human exposure to plastic particles, with infants potentially experiencing disproportionately high exposure through feeding-related materials. To improve exposure assessment and support risk evaluation, future research should prioritise standardised testing protocols, integrated micro- and nanoplastic analysis, realistic food-contact conditions, and long-term use scenarios.</p>

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A review of kitchenware as a source of microplastics in food

  • 期刊论文

  • 发表日期：

    2026年7月31日

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  • Bryand Corpus,
  • Walter Eduardo Flores-Miranda,
  • Sina Dobaradaran,
  • Elvis D. Okoffo,
  • Gabriel Enrique De-la-Torre

摘要

Plastic-based kitchenware is increasingly recognised as a direct source of microplastics (MPs) and nanoplastics (NPs) in food and beverages during everyday use. This review synthesises current experimental evidence on MP and NP release from commonly used kitchen items, including kettles, plastic food containers, infant feeding bottles, and cutting boards. Across all categories, plastic materials consistently released MPs and, in many cases, NPs under realistic conditions involving heat, mechanical abrasion, and repeated use. Polypropylene-based products were the most frequently studied and exhibited high particle release, particularly during high-temperature exposure and in the early stages of use. Reported particle concentrations varied widely, reflecting substantial methodological heterogeneity and analytical limitations, particularly for nanoplastics. The findings indicate that domestic food preparation and storage represent a non-negligible pathway of human exposure to plastic particles, with infants potentially experiencing disproportionately high exposure through feeding-related materials. To improve exposure assessment and support risk evaluation, future research should prioritise standardised testing protocols, integrated micro- and nanoplastic analysis, realistic food-contact conditions, and long-term use scenarios.