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<p>The rapid global shift toward the use of disposable food containers during and after the COVID-19 pandemic has raised critical concerns regarding microplastic contamination in food. This study systematically evaluated microplastic release from commonly used food containers and examined key factors affecting the quantity and characteristics of released microplastics. Containers of various sizes, shapes, and material compositions were analyzed using standardized procedures followed by micro-FTIR for polymer identification and particle quantification. Disposable containers exhibited significantly higher microplastic release than reusable containers (<i>p</i> &lt; 0.05). Polyethylene terephthalate was the most prevalent polymer type, accounting for 48% of total microplastic pieces, while fragments in the 20–49&#xa0;μm range were the most abundant (45%). Meanwhile, the internal surface area of the containers correlated positively with microplastic release (<i>r</i> = 0.699, <i>p</i> = 0.00259, <i>n</i> = 16), suggesting surface abrasion as the predominant mechanism of microplastic generation. Based on these measurements, a standard Korean soup set was estimated to expose consumers to approximately 3,478 microplastic fragments annually, indicating substantial microplastic exposure from delivered meals. These findings underscore the importance of raising public awareness of microplastic exposure, while supporting the adoption of reusable containers as a practical strategy to mitigate consumer risk.</p>

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Microplastics released from disposable food containers: characterization by micro-FTIR and estimation of dietary exposure

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年6月2日

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  • Bo Kyung Kim,
  • Jihoon Kim,
  • Jung Bin Lee,
  • Jun Bae Hong,
  • Juno Lee,
  • Pahn-Shick Chang

摘要

The rapid global shift toward the use of disposable food containers during and after the COVID-19 pandemic has raised critical concerns regarding microplastic contamination in food. This study systematically evaluated microplastic release from commonly used food containers and examined key factors affecting the quantity and characteristics of released microplastics. Containers of various sizes, shapes, and material compositions were analyzed using standardized procedures followed by micro-FTIR for polymer identification and particle quantification. Disposable containers exhibited significantly higher microplastic release than reusable containers (p < 0.05). Polyethylene terephthalate was the most prevalent polymer type, accounting for 48% of total microplastic pieces, while fragments in the 20–49 μm range were the most abundant (45%). Meanwhile, the internal surface area of the containers correlated positively with microplastic release (r = 0.699, p = 0.00259, n = 16), suggesting surface abrasion as the predominant mechanism of microplastic generation. Based on these measurements, a standard Korean soup set was estimated to expose consumers to approximately 3,478 microplastic fragments annually, indicating substantial microplastic exposure from delivered meals. These findings underscore the importance of raising public awareness of microplastic exposure, while supporting the adoption of reusable containers as a practical strategy to mitigate consumer risk.