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<p>This study investigated the microplastics (MPs) release in chicken sausages before and after packaging for 180 days of storage at -18&#xa0;°C–4&#xa0;°C. Samples were digested in 10% KOH at 50&#xa0;°C, filtered (0.6&#xa0;μm), and MPs characteristics (color, shape and size) were determined by optical microscope. The polymer type and elemental composition of MPs were determined by Confocal-Raman-Spectroscopy and SEM-EDX, respectively. MPs release was significantly higher at 4&#xa0;°C than at -18&#xa0;°C. The isolated MPs were in fibrous shape ranging from 50 to 1500&#xa0;μm in length; and transparent color constituted the predominant fraction. Detected polymers were polypropylene, polycarbonate and polyamide. The highest estimated daily intake (EDI) corresponded to sausages held at 4&#xa0;°C with 55% meat content. MPs release was influenced by meat percentage, storage time and temperature. These findings underline the need for further research on the long-term health implications of MPs exposure through processed meat products.</p>

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Influence of temperature and storage time on microplastic release from packaged sausages

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年5月22日

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  • Zahra Asadi Qajarloo,
  • Hossein Arfaeinia,
  • Maliheh Jahanara,
  • Amin Safaei,
  • Marjan Jafari,
  • Arefeh Dehghani-tafti,
  • Elham Khalili Sadrabad

摘要

This study investigated the microplastics (MPs) release in chicken sausages before and after packaging for 180 days of storage at -18 °C–4 °C. Samples were digested in 10% KOH at 50 °C, filtered (0.6 μm), and MPs characteristics (color, shape and size) were determined by optical microscope. The polymer type and elemental composition of MPs were determined by Confocal-Raman-Spectroscopy and SEM-EDX, respectively. MPs release was significantly higher at 4 °C than at -18 °C. The isolated MPs were in fibrous shape ranging from 50 to 1500 μm in length; and transparent color constituted the predominant fraction. Detected polymers were polypropylene, polycarbonate and polyamide. The highest estimated daily intake (EDI) corresponded to sausages held at 4 °C with 55% meat content. MPs release was influenced by meat percentage, storage time and temperature. These findings underline the need for further research on the long-term health implications of MPs exposure through processed meat products.