Microplastics are defined as any type of plastic fragment that measures less than 5mm, which is about the diameter of a pencil eraser.
They can originate from innumerable sources, from polystyrene packing foam (Styrofoam™) and microbeads in cosmetics, which are visible to the naked eye, to microscopic fragments that are a result of either partial degradation of plastic products, or the shedding from larger pieces of plastic.
Microplastics get into our food mostly through contamination of the water supply and our oceans, with seafood and sea salt being notable affected products, but also through contact with plastics used in processing and packaging. In terms of the effects of microplastics on human health, studies are still ongoing, as it is a fairly new topic of interest, so there is still much uncertainty.
However, there seems to be much supporting evidence that suggests that it can affect the neurological, digestive, respiratory, and endocrine systems, although further research is needed to confirm these hypotheses. Having said that, it is imperative that we avoid microplastics as much as we can, but it is also important to recognize the difficulty of doing so. They are ubiquitous in the environment, and in the food supply, but we can each do our part by reducing the use of plastic packaging.
For example, opting for metal and glass packaging instead, such as using reusable metal water bottles; and also in avoiding cooking and reheating foods in plastic containers and bags, since heat encourages the degradation of plastics.
Mark Jensen earned his a B.S. in Food Science and M.S. in Management from the University of Florida. He previously served as a Research & Development Technician at Planeteers and a Quality Assurance Technician at Carl Buddig & Company.
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